Vietnamese Cheat's Chicken & Veggie Spring Rolls
Take your cooking skills to the next level!
Here to challenge your inner chefs, our 'skill up' recipes will take you from zero to hero. Tonight we're doing things Viet-style and taking inspiration to make some handheld spring rolls loaded with chicken and veggies. The meal wouldn't be completed without a sweet chilli dipping sauce and some rice and pickled veg. This one is a real treat!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
3
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Sweet Chilli Sauce
1
Brown Onion
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Wheat, Soy;)
1 packet
Soy Sauce Mix
(Contains: Gluten, Wheat, Soy;)
1
Lime
1
Cucumber
1
Carrot
1
Red Radish
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water
¼ cup
vinegar (white wine or rice wine)
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber and red radish into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
If you've swapped to chicken breast, cut chicken into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Continue with adding the carrot and onion.
• Lay filo pastry sheets (see ingredients) on a dry surface and fold in half. • Spoon some pork filling in the center of filo sheet. Fold sides over and roll into a spring roll. Transfer to a plate. Repeat with remaining filo sheets and pork filling. • Wash out frying pan and return to medium-high heat with a generous drizzle of olive oil. • Cook spring rolls in batches, folded-side down first, turning, until crispy and golden, 3-4 minutes. Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches if needed!
• While spring rolls are cooking, in a small heatproof bowl, combine a drizzle of olive oil and the remaining garlic and microwave in 10 second bursts, until fragrant. • To garlic oil, add sweet chilli sauce and a good squeeze of lime juice. Stir to combine.
• Drain pickled veggies. • Divide garlic rice and pickled veggies between bowls. Top with Vietnamese cheat's pork & veggie spring rolls. Serve with sweet chilli dipping sauce and any remaining lime wedges. Enjoy!
