Thai Chicken & Fish Spring Rolls

Submitted by Tania Whitford

Thai Chicken & Fish Spring Rolls

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes


  • 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


  • Place all ingredients into the sc except wrappers, carrot,noodles and egg and cook on low for 2 hours.
  • Remove lid. Shred the fish, add carrot and cook for about 1 hour on high until all of the liquid has gone.
  • Allow mixture to cool, add noodles and mix.
  • Place about 1 Tbsp of mix onto a wrapper, baste around edges with the egg and roll.
  • Heat oil and deep fry till golden brown.
  • Serve with your favourite dipping sauce. I used Sweet Chilli

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