Vietnamese Chicken Spring Rolls

• 1 tbsp peanut oil
• 1 1/2 lb chicken breast fillets
• 1 1/4 inch piece fresh ginger, grated
• 2 cloves garlic, minced
• 4 None spring onions, finely chopped
• 3.5 oz bean thread noodles
• 1 None medium red pepper, halved, seeded, cut into fine strips
• 1 None medium carrot, cut into matchsticks
• 1 tbsp coarsely chopped Vietnamese mint leaves
• 18 oz bok choy, finely sliced
• 1/4 cup sweet chili sauce
• 1 tbsp light soy sauce
• 40 None spring roll wrappers
• None None peanut oil, for deep-frying

1. In a medium saucepan, heat 1/2 tbsp oil over high heat. Cook chicken, in batches, until browned and cooked through. Let cool for 10 mins then shred finely.
2. Add remaining oil to pan. Cook ginger, garlic and onions, stirring, for 2 mins, or until onions are soft. Set aside.
3. Meanwhile, in a medium heatproof bowl, soak noodles in boiling water until just tender. Drain then coarsely chop.
4. In a large bowl, combine pepper, carrot, chicken, onion mixture and noodles with mint, bok choy, chili sauce and soy sauce.
5. Place rounded tablespoonfuls of mixture along 1 edge of each wrapper. Roll up to enclose filling, folding in ends. Place on a baking tray, seam-side down.
6. Heat peanut oil in a wok to 350u0b0F. Deep-fry spring rolls, in batches, until browned lightly and cooked through. Drain on paper towels.

peanut oil, chicken, fresh ginger, garlic, spring onions, noodles, red pepper, carrot, mint, bok choy, sweet chili sauce, soy sauce, spring roll wrappers, peanut oil

Taken from recipes-plus.com/api/v2.0/recipes/37451 (may not work)