Spring Rolls With Chilli & Coriander Dipping Sauce Recipe
Ingredients
| 100g egg-thread noodles | ||
| Olive oil | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 boned and skinned chicken breasts, each cut into thin strips | ||
| Onions spring | 8 , finely sliced | |
| Carrot | 1 Large, grated | |
| Bean sprout | 125 Gram | |
| 1 tsp dried chilli flakes | ||
| spring | 20 | |
| Eggs | 2 , beaten | |
| Runny honey | 2 Tablespoon (For the Dip) | |
| Chilli sauce | 2 Tablespoon (For the Dip) | |
| Coriander | 2 Tablespoon, chopped (For the Dip) | |
Directions
Cook the noodles in a large saucepan of boiling water for 3-4 minutes.
Drain them well, then cut into 5cm (2in) lengths.
Heat 1 teaspoon of the oil in a frying pan.
Add the garlic and fry gently for 1 minute.
Add the chicken strips and continue to fry for 3 minutes, until cooked.
Stir in the spring onions, carrot, beansprouts, and chilli flakes and continue to cook for 1 minute.
Preheat the oven to 200°C/400°F/Gas 6.
Brush the spring roll wrappers on one side with a little beaten egg.
Spoon a little filling on to each wrapper and roll up, ensuring that the filling is completely enclosed.
Brush each spring roll with a little oil and place on a baking sheet.
Bake for 10-12 minutes, or until golden.
Drain them well, then cut into 5cm (2in) lengths.
Heat 1 teaspoon of the oil in a frying pan.
Add the garlic and fry gently for 1 minute.
Add the chicken strips and continue to fry for 3 minutes, until cooked.
Stir in the spring onions, carrot, beansprouts, and chilli flakes and continue to cook for 1 minute.
Preheat the oven to 200°C/400°F/Gas 6.
Brush the spring roll wrappers on one side with a little beaten egg.
Spoon a little filling on to each wrapper and roll up, ensuring that the filling is completely enclosed.
Brush each spring roll with a little oil and place on a baking sheet.
Bake for 10-12 minutes, or until golden.
Chef
