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Spicy Chicken Rolls

Celebrate spring with these fresh rice noodle rolls, drizzle with a soy and chilli dressing & serve with coriander leaves.

Spicy Chicken Rolls

Serves 4

500g chicken mince

4 garlic cloves, finely chopped

2 tbsp ginger, grated

2 tbsp chilli paste with soybean oil

2 tbsp coriander root, finely chopped

8 fresh rice-noodle sheets

2 tbsp Kikkoman soy sauce

2 tbsp kecap manis

2 tbsp Chinese black vinegar (available at Asian grocers)

1 bird’s-eye chilli, chopped

½ cup coriander leaves

Place mince, garlic, ginger, chilli paste, and coriander root in a large bowl and mix well to combine. Roll out rice-noodle sheets and place one-eighth of the chicken mixture across the bottom edge. Roll up to enclose; repeat with remaining chicken mixture and noodle sheets.

Cook in batches in a large bamboo steamer lined with baking paper over simmering water for about 8-10 minutes, or until cooked through. 

Place soy sauce, kecap manis, black vinegar, and chilli in a bowl; whisk to combine. To serve rice-noodle rolls, spoon over dressing and garnish with coriander leaves.

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