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Coconut and Chili Chicken Spring Rolls
Fun and easy spring rolls. Let your guests/kids make them. They'll love it! Ingredients
- 1 can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 small red chili, chopped
- 2 boneless, skinless chicken breast fillet,
- 12 rice paper rounds
- 1 cup mint leaves
- 2 scallions, thinly sliced
- 2 cups bean sprouts
Directions
- Combine the coconut milk, fish sauce, lime juice and chili in a deep skillet over a medium heat. Bring to a boil, add chicken breast and cover with a lid. Reduce the heat to low and cook for 8-10 minutes. Remove from pan and allow the chicken to cool then shred.
- Soften rice paper round in warm water for 30 seconds. Place on a dry clean towel. Top with the chili, mint, green onion, shredded chicken and bean sprouts. Fold rice paper and drizzle with reserved coconut milk sauce. Garnish with some lime wedges.
- Serve 12.
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