Thai Chicken & Fish Spring Rolls…. These yummy rolls mix chicken, fish, and veggies inside crispy wrappers. They’re tasty and fun to make!
Crispy outside, tasty inside! These Thai spring rolls pack ground chicken, flaky white fish, spicy chili, fresh ginger, garlic, and crunchy carrot with rice noodles. Slow-cooked for big flavor, then fried golden. Easy family fun!
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Servings
Makes about 12 rolls
Ingredients
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20g cooked rice noodles
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2 tsp peanut oil
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200g ground chicken
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1 tsp chili flakes
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1 green onion, chopped small
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1 medium carrot, grated
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1 tsp chopped cilantro
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1 tsp fish sauce
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3 medium white fish fillets, no bones (like hake)
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2 Tbsp water
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1 tsp garlic, minced
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1 tsp ginger, minced
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1 egg (for brushing)
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Spring roll wrappers
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Vegetable oil (for frying)
Thai Chicken & Fish Spring Rolls: Instructions
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Put all stuff in a big pot, but skip the wrappers, carrots, noodles, and egg. Heat it slow with a cover for 2 hours.
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Lift the cover. Chop fish into tiny pieces, toss in carrots, and cook fast for 1 hour till water’s all gone.
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Cool it down. Stir in noodles.
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Scoop 1 spoon of mix on a wrapper. Paint edges with egg and roll super tight.
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Warm oil in a pan. Fry rolls till they’re gold and crunchy.
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Dip in sweet chili sauce and munch!