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Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

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

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.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Plum chocolate tart

Baked layered brinjal with ham

Braised chicken with tomatoes and peppers

Pap lasagne

Chargrilled yellowtail with exotic tomato and butter bean salad

Pan-fried sole meuniere with salsa verde and beurre noisette

Hogget shanks

Ravioli with olive and tuna sauce

Calamari steaks with grilled baby marrow

Tielman Furters baby yoghurt cakes

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

Ingredients

Method