Chicken and Thai basil spring rolls with sweet chilli mayonnaiseChicken and Thai basil spring rolls with sweet chilli mayonnaiseThese are so easy to make and are absolutely beautiful.Preparation Time 15 minutes/Cooking Time 20 minutes/Makes 20Ingredients of Chicken and Thai basil spring rolls with sweet chilli mayonnaise1 tbs vegetable oil1 red onion, halved, finely chopped2 garlic cloves, crushed3 tsp finely grated fresh ginger500g chicken mince2 tbs sweet chilli sauce2 tbs soy sauce2 tbs chopped fresh Thai basil2 fresh red birdseye chillies, finely chopped (optional)100g rice vermicelli noodles1 small (about 80g) carrot, peeled, finely grated1 x 300g pkt (20 x 20cm square sheets) spring roll pastryVegetable oil, extra, to deep frySweet-chilli mayonnaise125g (1/2 cup) good-quality whole-egg mayonnaise60ml (1/4 cup) sweet chilli sauce1 tbs fresh lime juicePinch of saltDescription of Chicken and Thai basil spring rolls with sweet chilli mayonnaiseHeat the oil in a large frying pan over medium-high heat. Add the onion, garlic and ginger and cook, stirring, for 3 minutes or until onion softens. Add the chicken mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until mince changes colour.Stir in the sweet chilli sauce and soy sauce, and bring to the boil. Remove from heat. Stir in the basil and chilli.Meanwhile, place the noodles in a medium heatproof bowl and cover withboiling water. Set aside for 2 minutes or until noodles soften. Drain. Use sharp kitchen scissors to cut the noodles into 2cm lengths. Add the noodles and carrot to the chicken mixture, and stir until well combined.Place a pastry sheet on a clean work surface. Spoon 2 tablespoonfuls of chicken mixture diagonally across the centre of the pastry sheet, leaving a 4cm border at each end. Brush the corners and sides with water. Fold in the ends and roll up firmly to enclose filling (you should have a 10cm-long spring roll). Repeat with the remaining pastry and chicken mixture.Add enough extra oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the spring rolls and deep-fry for 3-4 minutes or until golden brown. Use tongs to transfer to a plate lined with paper towel. Repeat with the remaining spring rolls, reheating oil between batches.To make the sweet-chilli mayonnaise, combine the mayonnaise, sweet chilli sauce and lime juice in a serving bowl. Taste and season with salt.Arrange the spring rolls on a serving platter and serve immediately with sweet-chilli mayonnaise.Notes & tips for Chicken and Thai basil spring rolls with sweet chilli mayonnaiseYou can prepare the spring-roll filling to the end of step 3 up to 2 hours ahead. Store in an airtight container in the fridge.Source - taste.com.au
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Tuesday, December 8, 2009
Chicken and Thai basil spring rolls with sweet chilli mayonnaise
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