Recipe by: Abigail Donnelly
Photographer: Jan Ras
Photographer's Assistant: Faye Jackson
Dry-fried chicken mince and bulgur wheat, glass Vietnamese spring rolls
Preparation 20 minutes
Cooking 25 minutes
Bulgur wheat 250g
Chicken fillets 2, or chicken mince 200g
Red chilli 2, finely chopped
Garlic 2 cloves, finely chopped
Ginger 2cm X 2cm piece, finely grated
Salt to taste
Rice paper wraps 4
Mini asparagus 200g
Coriander 30g, to garnish
For the dipping dressing
Soy sauce 6T
Brown sugar 1T
Rice wine vinegar 1T
Fish sauce 2t
Red chilli 1, finely chopped
Ginger 2cm X 2cm piece finely chopped
1 Cook the bulgur wheat as per the instructions. For the dry-fried mince: finely chopped the chicken mince to resemble chicken mince. Add the chilli, garlic, ginger and salt to the mince before mixing to combine.
2 Heat a non-stick pan over a high heat. Add the chicken mince to the pan, leave undisturbed until the mince is browned before breaking up and stir frying until cooked.
3 Soak the rice paper in cold water until soft and pliable. Using a vegetable peeler, peel thin ribbons of cucumber before layering in the rice paper.
4 Blanch the asparagus in salted simmering water for 30 seconds, keeping it green and crunchy by plunging it in ice water immediately afterwards. Add the asparagus to the wrap, before spooning in the bulgur wheat and chicken. Roll into a spring roll.