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Chicken and Thai basil spring rolls with sweet-chilli mayonnaise
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Host a game day party with crowd-pleasing crispy spring rolls.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 red onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 3 tsp finely grated fresh ginger
  • 500g chicken mince
  • 44.00 gm sweet chilli sauce
  • 40.00 ml chopped fresh Thai basil
  • 2 fresh red birdseye chillies, finely chopped (optional)
  • 100g rice vermicelli noodles
  • 1 small (about 80g) carrot, peeled, finely grated
  • 1 x 300g pkt (20 x 20cm square sheets) spring roll pastry
  • Vegetable oil, extra, to deep fry
  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • 60ml (1/4 cup) sweet chilli sauce
  • 21.00 gm fresh lime juice
  • Pinch of salt
Instructions:
  • In a large frying pan over medium-high heat, warm the oil. Saute the onion, garlic, and ginger until the onion softens, about 3 minutes. Add the chicken mince and cook, breaking up any lumps with a wooden spoon, until the mince changes color, about 3 minutes.
  • Add the sweet chili sauce and soy sauce to the mixture and bring to a vigorous boil. Take it off the heat and fold in the fresh basil and chili for an extra kick.
  • Place the noodles in a bowl and cover with boiling water. Let them sit for 2 minutes until softened, then drain. Cut the noodles into 2cm pieces using kitchen scissors. Combine them with the carrot and chicken mixture, stirring well to mix.
  • Lay a pastry sheet on a clean surface. Spread 2 tablespoons of chicken mixture diagonally in the center, with a 4cm border at each end. Moisten the corners and edges with water. Fold the ends and roll tightly to seal (creating a 10cm-long spring roll). Repeat with the rest of the pastry and filling.
  • Fill a large heavy-based saucepan with oil to a depth of 10cm. Heat the oil to 180°C over high heat (test by dropping a cube of bread; it should turn golden brown in 15 seconds). Fry half of the spring rolls for 3-4 minutes until golden brown. Transfer to a paper towel-lined plate using tongs. Repeat with the remaining spring rolls, making sure to heat the oil between batches.
  • Prepare the sweet-chilli mayonnaise by mixing together mayonnaise, sweet chilli sauce, and lime juice in a serving bowl. Adjust the seasoning to taste with salt.
  • Place the spring rolls beautifully on a platter and serve with sweet-chili mayo right away.

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