Description
Giant Vietnamese spring rolls with coconut peanut sauce are packed with flavour, combining the crispness of fresh vegetables, the aromatic herbs, and the tender poached chicken, all enveloped in a soft, chewy wrapper.
Ingredients
Units
For the Poached Chicken
- 1 chicken breast
- 2 slices of ginger
- 125ml chicken stock
- 200ml coconut milk
- 1 red chilli
- 2 spring onions
- 1 clove garlic
For the Spring Rolls
- 1 head of cos lettuce
- 8 large rice paper spring roll wrappers
- 1 puck dried fine rice noodles (roughly 50g)
- 2 large carrots
- 1/2 English cucumber
- 2 spring onions
- 1 mango (optional)
- 10g (small bunch) fresh mint, picked
- 10g fresh coriander
Dipping Sauce
- 1/3 cup reserved coconut poaching liquid from the chicken
- 3 tbsp peanut butter
- Minced garlic and chilli from the poaching liquid
- 1–2 tsp soy sauce
- Juice of 1/2 lime
Instructions
- Place the chicken breast, ginger slices, chicken stock, coconut milk, sliced red chilli, roughly chopped spring onions, and crushed garlic into a snug dish.
- Time to cook:
- In the Airfryer: Cook at 160°C for 10-15 minutes, ensuring the chicken is fully submerged in the coconut milk.
- In the Oven: Cook at 190°C for 10-15 minutes. Check the chicken is cooked through, either by using a temperature probe (should read 65°C) or by cutting into the chicken to ensure it is fully cooked.
- Remove the chicken from the poaching liquid and set it aside to rest. Reserve the poaching liquid for the sauce.
- Pour boiling water over the fine rice noodles in a bowl and set aside.
- Once the noodles are soft, drain them and run them under cold water. If not using immediately, drizzle with a little oil to prevent sticking.
- Cut the carrots and cucumber into thin matchsticks using a knife or mandolin.
- Slice the spring onions lengthwise.
- Matchstick the mango (if using).
- Pick the mint leaves and coriander from their stems.
- Slice the chicken into thin slices.
- Remove the leaves from the cos lettuce and wash and dry them. Use the large outer leaves.
- Dip the rice paper spring roll wrappers into water and overlap them to form a large square.
- Place a large cos lettuce leaf in the middle, followed by the noodles, matchstick carrots, cucumber, mango (if using), fresh herbs, and chicken slices.
- Enclose the filling with one or two more lettuce leaves.
- Fold in the sides of the spring roll wrapper and wrap it tightly like a burrito.
- Repeat to make two giant spring rolls. Set aside
- Put 3 tablespoons of peanut butter into a bowl.
- Slowly drizzle in 1/3 cup of the reserved poaching liquid while stirring to create a smooth, double-cream consistency.
- Finely mince the garlic and chilli from the poaching liquid and add it to the sauce.
- Finish with 1-2 teaspoons of soy sauce and the juice of half a lime, adjusting to taste.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Mains
- Method: Air fryer or oven
Nutrition
- Serving Size: One portion
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg