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Ingredients

19

Count

Ready In

PT25M PT10M

35

Mins

Difficulty

Medium

Nutritional Facts

  • calories

Apple and Chicken Crystal Spring Rolls

Serves 6

These are really delicious, fresh, crunchy and tasty.  They are easy to make even though they take a little time to put together. The trick is to soak one at a time as they are very delicate, and by the time you have filled one, the next one will be ready to roll with a little help from a friend.

Everything is placed on the table with a few bowls of warm water and you roll them straight onto your plate, then dip and get transported to taste heaven.

Tip: You can make these up to 2 hours in advance. Just keep them moist by covering with a damp tea towel.


Step 1

Estimated Time:

Make the dipping sauce first: Place the sugar, vinegar and water in a sauce pan over a medium heat and bring to a boil, stirring to dissolve the sugar. As soon as the sugar has dissolved, remove from the heat and stir in the fish sauce and chillies. Leave to cool, then stir in the chopped coriander, sesame oil and diced cucumber.

Step 1 -- Make the dipping sauce first: Place the sugar, vinegar and water in a sauce pan over a medium heat and bring to a boil, stirring to dissolve the sugar. As soon as the sugar has dissolved, remove from the heat and stir in the fish sauce and chillies. Leave to cool, then stir in the chopped coriander, sesame oil and diced cucumber.

Step 2

Estimated Time:

For the springrolls: Place one rice paper at a time in a bowl of warm water to soften it slightly, remove to a flat working surface, then place a little red cabbage, carrot, a few bean sprouts and some cucumber in the centre of the rice paper. Top with 2 fresh mint leaves, basil leaves and a few sprigs of coriander, then top with chicken and a few slices of apple. Top with a lettuce leaf – if the leaves are too big trim them to size.Fold in the sides and gently roll up nice and tight.

Step 2 -- For the springrolls: Place one rice paper at a time in a bowl of warm water to soften it slightly, remove to a flat working surface, then place a little red cabbage, carrot, a few bean sprouts and some cucumber in the centre of the rice paper. Top with 2 fresh mint leaves, basil leaves and a few sprigs of coriander, then top with chicken and a few slices of apple. Top with a lettuce leaf – if the leaves are too big trim them to size.Fold in the sides and gently roll up nice and tight.

Step 3

Estimated Time:

Do the same with the remaining rice papers, filling 12 spring rolls. Pack on a serving tray with enough space between them so they don’t stick together, cover with a damp clean cloth till you need to serve them.

Step 3 -- Do the same with the remaining rice papers, filling 12 spring rolls. Pack on a serving tray with enough space between them so they don’t stick together, cover with a damp clean cloth till you need to serve them.

Step 4

Estimated Time:

For serving: Slice the rolls in half diagonally and place on a plate. Serve with dipping sauce placed in small ramekins.

Step 4 -- For serving: Slice the rolls in half diagonally and place on a plate. Serve with dipping sauce placed in small ramekins.

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Ingredients

  • 5 unit steamed chicken breasts, shredded and divided into 12 portions
  • 1 Cup cup finely shredded red cabbage
  • 1 large carrot, peeled and thinly julienned
  • 1 Cup cup freshest bean sprouts
  • 1 medium English cucumber, julienned
  • 24 large fresh mint leaves
  • 24 medium sized butter lettuce leaves
  • 24 fresh basil leaves
  • 4-5 granny smith apples, skin on, sliced and tossed in lemon juice
  • A few sprigs of fresh coriander
  • 12 dried rice paper rounds
  • 1/2 Cup (125ml) sugar
  • 1/2 Cup (125ml) rice vinegar
  • 1/4 Cup (60ml) water
  • 1 tbs Tablespoon (15ml) fish sauce
  • 2 small chillies, finely chopped
  • 1 tbs (30ml) chopped fresh coriander
  • 1 tsp (5ml) sesame oil
  • 1 tbs (15ml) finely diced fresh cucumber

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