Ingredients

Method

• 250 g bulgur wheat
• 200 g chicken mince or 2 chicken fillets
• 2 red chillies, finely chopped
• 2 garlic cloves, finely chopped
• 1 x 2 cm ginger piece, finely grated
• Sea salt, to taste
• 4 rice paper wraps
• 1 cucumber
• 200 g mini asparagus
• 2 T coriander chopped, to garnish
For the dipping sauce, whisk:
• 6 T soya sauce
• 1 T brown sugar
• 1 T rice wine vinegar
• 2 t fish sauce
• 1 red chilli, finely chopped
• 1 x 2 cm ginger piece, finely chopped

Method

Ingredients

1. Cook the bulgur wheat according to package instructions.

2. Finely chop the chicken breasts to resemble chicken mince. Add the chilli, garlic, ginger and salt and mix well.

3. Heat a non-stick pan over a high heat. Add the chicken mince to the pan, and allow to cook undisturbed until browned. Break up using a wooden spoon and stir-fry until cooked.

4. Soak the rice paper wraps in cold water until soft and pliable, then place on a clean kitchen towel. Using a vegetable peeler, create thin ribbons of cucumber and place on the rice paper.

5. Blanch the asparagus in salted simmering water for 30 seconds, then plunge into iced water. Add the asparagus to the wraps, then spoon in the bulgur wheat and chicken. Roll into a spring roll.

6. Garnish the spring rolls with coriander and serve with the dipping sauce.