Vietnamese Chicken Spring Rolls With Noodle Salad

• 1 lb chicken breast fillets, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp fish sauce
• 1 None lime, zested and juiced
• 8 None frozen spring roll wrappers, thawed
• 3 oz bean sprouts
• 1 None small fresh red chili, seeded, finely chopped
• 1 None large egg white, lightly whisked, to brush
• None None vegetable oil, to deep-fry
• 7 oz dried rice noodles
• 1 None Persian cucumber, cut into ribbons
• 2 oz shredded iceberg lettuce
• 2 tbsp fresh mint leaves
• 1/3 cup Vietnamese dipping sauce

1. Heat a wok or frying pan over high heat. Stir-fry chicken and garlic for 5 mins, or until browned and cooked through. Add fish sauce, lime zest and lime juice. Stir-fry for 2 mins, or until heated through. Let cool slightly.
2. Place spring roll wrappers on a clean work surface. Distribute chicken mixture, bean sprouts and chili between center of wrappers. Fold 1 corner of wrapper over filling then fold in sides. Brush edges with egg white then roll up firmly to enclose filling.
3. Heat oil in a wok or heavy-bottomed saucepan to 350u0b0F. Working in batches, deep-fry spring rolls for 3 mins, or until golden. Using a slotted spoon, transfer rolls to paper towels to drain.
4. Meanwhile, soak noodles in boiling water for 5 mins. Stir to separate strands then drain. Transfer to a large serving bowl along with cucumber, lettuce and mint. Serve spring rolls with noodle salad and dipping sauce.

chicken breast fillets, garlic, fish sauce, lime, roll wrappers, bean sprouts, red chili, egg white, vegetable oil, rice noodles, cucumber, mint, dipping sauce

Taken from recipes-plus.com/api/v2.0/recipes/34271 (may not work)