Go Back
Print
Recipe Image
Smaller
Normal
Larger
Thai Chicken & Fish Spring Rolls
No ratings yet
Print Recipe
Pin Recipe
Add to Favourites
Go To Favourites
Prep Time
30
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Ingredients
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
Instructions
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
Tried this recipe?
Scroll Down To Share What You Think