EmailTweet 5 Full-screen Thai Chicken & Fish Spring Rolls Chicken, Mince, Seafood, Thai January 15, 2015 Thai Chicken & Fish Spring Rolls 0 0 5 0 Prep: 30 mins Cook: 2 hrs 30 mins 2 hrs 2 hrs 30 mins Yields: Makes 20 large Spring Rolls Ingredients20g rice vermicelli cooked 2 tsp peanut oil 200g chicken mince 1 tsp chilli flakes 1 spring onion sliced thin 1 med carrot grated 1 tsp corriander 1 tsp fish sauce 3 med fillets of white fish de boned (I used hake) 2 Tbsp water 1 tsp garlic 1 tsp ginger 1 egg for egg wash spring roll wrappers vegetable oil for deep frying Directions1Place all ingredients into the sc except wrappers, carrot,noodles and egg and cook on low for 2 hours. 2Remove lid. Shred the fish, add carrot and cook for about 1 hour on high until all of the liquid has gone. 3Allow mixture to cool, add noodles and mix. 4Place about 1 Tbsp of mix onto a wrapper, baste around edges with the egg and roll. 5Heat oil and deep fry till golden brown. 6Serve with your favourite dipping sauce. I used Sweet Chilli Submitted by Tania Whitford close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...