A twist on traditional spring rolls, these crispy parcels pack a gentle punch with fresh bird's eye chillies woven through a savoury chicken filling. Each bite starts with a satisfying crunch, giving way to tender chicken, glass noodles, and crisp vegetables, all enhanced by the subtle heat that builds slowly on your palate. The homemade dipping sauce adds an extra layer of complexity, with its blend of sweet, tangy, and spicy notes. Whether you're new to Thai cuisine or a seasoned enthusiast, these spring rolls offer an accessible way to explore the vibrant flavors of Southeast Asian cooking
Ingredients
For the Spring Rolls:
12 spring roll wrappers
200g minced chicken
2 bird's eye chillies, very finely minced
2 cloves garlic, minced
100g glass noodles, soaked and chopped
1 carrot, julienned
2 spring onions, finely sliced
1 cup bean sprouts
1 tablespoon fish sauce
1 teaspoon white pepper
1 egg, beaten (for sealing)
Vegetable oil for frying
For the Dipping Sauce:
3 tablespoons sweet chilli sauce
1 tablespoon lime juice
1 bird's eye chilli, finely chopped
1 tablespoon chopped coriander
1 tablespoon crushed peanuts
Instructions
Mix the minced chicken with minced bird's eye chillies, garlic, fish sauce, and white pepper.
Heat a small amount of oil in a pan and cook the chicken mixture until just done. Let it cool.
In a large bowl, combine the cooked chicken mixture with glass noodles, carrots, spring onions, and bean sprouts.
Place a spring roll wrapper diamond-shaped on a clean surface. Put about 2 tablespoons of filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with beaten egg.
Heat oil to 180°C (350°F). Fry rolls in batches for 2-3 minutes until golden brown.
For the sauce, combine all ingredients in a small bowl.
Serve hot with the dipping sauce. The rolls should be crispy outside with a spicy, flavorful filling that's not overwhelmingly hot.
Notes
Keep unrolled wrappers covered with a damp cloth to prevent drying Don't overfill the rolls or they may burst while frying Adjust chilli quantity to taste Can be assembled ahead and frozen before frying
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/starters-snacks-and-dips/chillies-as-appetizers/spring-rolls-with-birds-eye-chillies/