I’ve mentioned it before, and I’ll mention it again, my partner is the slicer and dicer in our house. Need an onion cut? Get him in the kitchen. Need bits and pieces for a salad chopped? He’s your man.
So here’s the story. I’ve got him in the kitchen helping me prep our Spring Rolls for dinner. We’re at the stage where it’s time to roll them. Now I’ve attempted this before, and it’s gone, well… ok? But for some reason the night we decided to make these was, and I will openly admit…
An epic fail. I think I may have even thrown a rice paper sheet across the room.
He pipes up “I bet I can do it” and guess what, he did.
So here I present you, the Spring Rolls I prepped, and he rolled. It’s about team work!
Here’s what you’ll need
- 2 tablespoons of Exotic Food Oyster and Fish sauces
- 1 tsp of garlic
- 1 to 2 chicken breasts – sliced into strips.
- 1 cup of sliced green cabbage
- Half of a white onion, finely sliced (or spring onion)
- 1 grated orange carrot and 1 purple carrot
- Vermicelli Noodles (we used half of a packet of Exotic Food Vermicelli Noodles)
- 1 red capsicum, sliced finely
- 1x large portobello mushroom
- 1 packet of Exotic Food Rice paper
About an hour before you make your spring rolls, marinate your chicken in the fish and oyster sauce.
When it’s time to start cooking, soak your noodles in a bowl of cold water for about 5 minutes. Add your chicken, garlic and mushroom to a hot pan, and fry – adding your noodles close to the end. Remove from the heat and set aside to cool.
Soak a rice paper sheet in warm water and lay it out on a plate. Before you start the filling process, add another sheet to the water. By the time you finish rolling your spring roll, it will be ready to go for the next one. From here, add your cabbage, carrots (both types) onion and capsicum – then the cooled chicken mix and roll. This is the part where I can’t offer much advice than, practice, practice, practice.
We had ours fresh and fried. If you’re choosing to fry them, add a small amount of oil to a pan, and lightly fry for about 2-3 minutes on each side until crispy.
We served ours with a bit of coriander, and a range of sauces from Exotic Food which you can find here.
This post is sponsored, however all opinions are my own and I have been purchasing Exotic Food products for as long as I can remember. This recipe is a variation of their Spring Roll recipe.