Chicken, Mince, Seafood, Thai
January 15, 2015
2 hrs 30 mins
20g 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
1Place 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
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