Spring Rolls With Chilli & Coriander Dipping Sauce
|Egg thread noodles||100 Gram|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Boneless skinless chicken breasts||2 , each cut into thin strips|
|Spring onions||8 , finely sliced|
|Carrot||1 Large, grated|
|Bean sprouts||4 Ounce (125 Gram)|
|Dried chile flakes||1 Teaspoon|
|Spring roll wrappers||20|
|Eggs||2 , beaten|
|Coriander dipping sauce|
|Runny honey||2 Tablespoon|
|Chili sauce||2 Tablespoon|
|Chopped fresh coriander||2 Tablespoon, chopped|
Cook the noodles in a large saucepan of boiling water for 3-4 minutes.
Drain them well, then cut into 5cm (2in) lengths.
Heat 1 teaspoon of the oil in a frying pan.
Add the garlic and fry gently for 1 minute.
Add the chicken strips and continue to fry for 3 minutes, until cooked.
Stir in the spring onions, carrot, beansprouts, and chilli flakes and continue to cook for 1 minute.
Preheat the oven to 200°C/400°F/Gas 6.
Brush the spring roll wrappers on one side with a little beaten egg.
Spoon a little filling on to each wrapper and roll up, ensuring that the filling is completely enclosed.
Brush each spring roll with a little oil and place on a baking sheet.
Bake for 10-12 minutes, or until golden.