After a gym work out, the last thing you want to do is cook for hours and eat a heavy meal. This is a quick meal to make and if you have some helpers to chop the veg, it goes quickly. These Asian Summer Springrolls are also super healthy!
As you can see from our pics, they are great for work as they are easy to eat and pack into lunch tins.
500g chicken mince
1 Onion finely chopped
1 red/green pepper deseeded and finely chopped
2 cloves peeled, finely chopped garlic
1 tsp Ginger, peeled ands finely grated
1/2 tbsp sambal oelek
3 tbsp Soy Sauce
1 tbsp Hoisin Sauce
3 tbsp Rice wine vinegar
2 tbsp Sweet chilli Sauce
5 stalks spring onion, chopped
1/2 head lettuce, shredded
vegetable oil/ olive oil (from your pantry)
- Place a few glugs of vegetable oil in a large frying pan on medium to high heat.
- Add the onions, peppers, garlic and ginger and sauté until the onions become translucent, about 4 to 5 minutes.
- Now add the chicken mince, breaking it up with a spoon and mixing it in to the other ingredients. Cook until the mince is nice and brown.
- Then add the hoisin sauce, soya, rice wine vinegar, Sweet chilli sauce and sambal oelek to a bowl and mix.
- Add to the pan and turn the heat down to medium and let it cook for a further ten minutes stirring occasionally so it does not stick.
- While waiting for this, boil the kettle and place the noodles in a deep bowl. Cover with boiled water and stir with a fork for 5 minutes. Drain in a colander.
- Squeeze the lime over the cooked mince. Spoon the meat into a serving bowl and set aside.
- To make the Spring rolls:
- Take another pan that is big enough to fit the rice paper. Fill it with about 1.5cm of water. One at a time, place a rice paper round into the water and let soak for about 20 seconds ( if they rip as you take them out the water try less time , if they are to hard still try more)
- Place on a cutting board. Place some noodles, chicken mince, lettuce, beans, coriander and spring onions as shown below.
- How to roll it up