Thai Chicken & Fish Spring Rolls

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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


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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