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Vietnamese spring rolls
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1 essential Waitrose Carrot
3 essential Waitrose Salad Onions, shredded
1 cooked chicken breast, shredded
1 tbsp Cooks’ Ingredients Shaoxing Rice Wine
2 tsp light soy sauce, plus extra for dipping
1 tsp toasted sesame oil
¼ x 28g pack fresh coriander, leaves picked
4 Blue Dragon Spring Roll Wrappers
1. Peel and cut the carrot into ribbons using a vegetable peeler. Add the salad onions and chicken. Mix together the rice wine, soy sauce and oil, and toss with the chicken mixture and coriander leaves.
2. Prepare the wrappers according to pack instructions and divide the filling between them. Fold 2 sides of the wrappers over the filling, then roll up. Serve with extra soy sauce for dipping.
Typical values per serving:
This recipe was first published in February 2015.
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