Chicken Curry Rice Paper Rolls

Name: Chicken Curry Rice Paper Rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 2 teaspoons oil; 500 g chicken mince; 1 packet Continental Recipe Base Mild Mince Curry; 1/2 cup (125mL) water; 16 x 16cm rice paper rounds; 1 carrot, grated; 4 shallots or spring onions, thinly sliced; 1 red capsicum, thinly sliced; 1 cup bean sprouts; ½ cup sweet chilli sauce

Chicken curry rice paper rolls are all the flavour of spring rolls without the deep fryer. Filled with chicken, vegetables, and mild curry, they are so yummy.

10 Mins

Cooking Time
easy

Difficulty
30 Mins

Prep Time
4 People

Serves

2 teaspoons oil
500 g chicken mince
1 packet Continental Recipe Base Mild Mince Curry
1/2 cup (125mL) water
16 x 16cm rice paper rounds
1 carrot, grated
4 shallots or spring onions, thinly sliced
1 red capsicum, thinly sliced
1 cup bean sprouts
½ cup sweet chilli sauce

Heat the oil in a wok, or large frying pan, over high heat. Stir-fry mince until browned. brown mince. Add the Recipe Base and water stir well. Reduce heat to low and simmer gently for 5 minutes, stirring occasionally, until mince is cooked and sauce has thickened. Remove from heat and set aside to cool.
Fill a large bowl with warm water, place one rice paper round in the water for about 15-20 seconds or until just softened. Place on a clean tea towel or paper towel.
Spoon a little of the cooled chicken curry mixture in the centre and add a little of the shredded carrot, shallot, capsicum and bean sprouts. Fold in the edges and roll up firmly to enclose filling, set aside, covered. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce