Vietnamese Chicken Spring Rolls With Noodle Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
Heat oil in a wok or heavy-bottomed saucepan to 350\u00b0F. Working in batches, deep-fry spring rolls for 3 mins, or until golden. Using a slotted spoon, transfer rolls to paper towels to drain.
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.