Vietnamese peanut and chicken rolls

15 min

for 7 people

Annabelle White

Coriander and mint adds a fresh Vietnamese flavour to these spring rolls. Chicken with cunchy snow peas, cucumber and capsicum makes it a filling and nutricious recipe and a lovely peanut sauce to give a bit of richness and saltiness.

Ingredients

1 cup	Chicken, cooked, thinly sliced (Main)
3	Spring onions, trimmed and cut into matchsticks
100 g	Snow peas, sprouts
1 ½	Telegraph cucumbers, halved crossways and cut into matchsticks
½	Capsicums, thinly sliced
20 sprigs	Fresh coriander
10	Mint leaves
8	Rice paper rounds, 22cm diameter
⅔ cup	Roasted peanuts, unsalted, to serve

Peanut sauce

125 ml	Hoisin sauce
4 Tbsp	Unsalted peanuts, crushed (Main)
2 Tbsp	Rice wine vinegar
2 Tbsp	Water
1 ½ tsp	Chilli powder
2 tsp	Fresh coriander, finely chopped

Directions

To make the peanut sauce, combine all the ingredients in a small bowl.
Place the chicken, spring onions, snow pea sprouts, cucumber, capsicum, coriander and mint on a tray for easy access.
Fill a large shallow container with warm water.
Dip a rice paper sheet in the water for 30 seconds or until soft (don't soak for too long or it will tear). Drain on a paper towel.
Place the sheet on a clean work surface and spoon a little peanut sauce along the centre. Top with 1/8 of each of the ingredients from the tray.
Fold in the ends and roll up firmly to enclose the filling.
Repeat with the remaining sheets. Serve with roasted peanuts