Master these vibrant curry chicken spring rolls, packed with fresh veggies and served with a tangy homemade chili sauce. A quick, authentic recipe from culinary expert Pauline Dubois.
Ingredients
Makes 10 rolls
Prep time: 15 min. | Cook time: 10 min.
- 150 g rice noodles
- A few lettuce leaves
- ½ cucumber
- 250 g chicken fillet
- Salt and pepper
- 2 tbsp curry powder
- 2 tbsp oil
- 10 rice paper sheets
- 100 g bean sprouts
- A few leaves of mint and coriander, finely chopped
For the chili sauce
- 200 ml water
- 20 g sugar
- 200 ml rice vinegar
- 4 tbsp fish sauce
- 2 cloves garlic, finely chopped
- ½ small red chili pepper, sliced
Step-by-Step Preparation
- Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside to cool.
- Finely shred the lettuce and cucumber into thin strips. Cut the chicken fillet into strips, season with salt, pepper, and curry powder. Heat the oil in a pan and fry the chicken for 5 minutes until cooked through.
- For the sauce, bring the water and sugar to a boil in a saucepan. Remove from heat, let cool, then stir in rice vinegar, fish sauce, garlic, and chili slices.
- Moisten a rice paper sheet. Layer with lettuce, bean sprouts, noodles, chopped mint and coriander, chicken, and cucumber.
- Fold the top over the filling, tuck in the sides to form an envelope, and roll tightly. Repeat with remaining sheets.
Enjoy your meal!
This recipe is from the book Spring Rolls by Pauline Dubois, available for €9.99 via Bol.com.
Recipe: Pauline Dubois | Photography: Fabrice Vegas
