Coconut and Chili Chicken Spring Rolls Recipe

• 1 can coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 small red chili, chopped
• 2 boneless, skinless chicken breast fillet,
• 12 rice paper rounds
• 1 cup mint leaves
• 2 scallions, thinly sliced
• 2 cups bean sprouts

1. Combine the coconut milk, fish sauce, lime juice and chili in a deep skillet over a medium heat.
2. Bring to a boil, add chicken breast and cover with a lid.
3. Reduce the heat to low and cook for 8-10 minutes.
4. Remove from pan and allow the chicken to cool then shred.
5. Soften rice paper round in warm water for 30 seconds.
6. Place on a dry clean towel.
7. Top with the chili, mint, green onion, shredded chicken and bean sprouts.
8. Fold rice paper and drizzle with reserved coconut milk sauce.
9. Garnish with some lime wedges.
10. Serve 12.

coconut milk, fish sauce, lime juice, red chili, chicken breast fillet, rice, mint leaves, scallions, bean sprouts

Taken from cookeatshare.com/recipes/coconut-and-chili-chicken-spring-rolls-32018 (may not work)