These crispy rolls have minced chicken with bean thread noodles, wrapped in a thin crust and served with sweet Thai chili sauce.
- 4 cloves garlic, chopped
- 1 inch ginger, chopped
- 2 tablespoons green onion, chopped
- 2 green chilies, chopped
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Thai chili sauce
- 100 g cellophane/bean thread noodles
- 1 carrot, grated
- 500 g boneless chicken, cut into strips
- 2 tablespoons basil leaves
- 2 tablespoons oil, for cooking
- 1 cup oil, for frying
- 12-16 spring roll wrappers
- 1 egg
- 2 tablespoons flour paste (optional)
Soak cellophane noodles for 10 min. Drain and cut into small strips.
Heat oil in a skillet over medium heat. Add chicken, salt and black pepper. Stir fry for 5 min.
Add carrot and stir in the soy sauce, chilli sauce, green chilies and peanut sauce. Again stir fry for 5-8 min or until chicken is fully cooked and carrot is softened. Turn off the heat and stir in the basil leaves and cellophane noodles.
Put one spring roll wrapper on a flat surface and place 1 tablespoon of the mixture diagonally at the lower left corner. Now lift up the left corner and place over the filling. Also fold sides over the filling and roll away from you. Seal with egg or flour paste. Flour paste can be made by mixing flour with water.
Repeat the procedure with remaining spring wrappers.
Add oil in a wok and place it over medium heat. Add the rolls in the heated oil and fry until light golden (turning the sides continuously)
Take them out on a paper towel so that excess oil is absorbed by the towel.
Arrange the rolls on a serving dish and serve with Sweet Thai chilli sauce.