16 July, 2016

Vietnamese Spring Rolls

So, my first healthy recipe is for Vietnamese Spring Rolls. These are made with rice paper wraps and not deep fried, so they are pretty much fat free. I have worked out that if you do the recipe without honey/golden syrup/maple syrup then you can make each spring roll for around 65 calories and 1.5 syns. The taste is fresh and lovely, and makes a great guilt free snack.

Edited to add:
I can't seem to get this damn blog to show the recipe large enough to read, so I'll give you the recipe in text until I can figure the bloody thing out!

Vietnamese Spring Rolls


2 Chicken Breasts
Rice Paper Wraps
Fine Rice Noodles
1 Carrot, grated
1/3 Cucumber, grated
1 large stick celery, grated if possible
Finely chopped spring onion (scallion)
Whole leaves mint or basil

2 tbsp honey/golden syrup/maple syrup
2 tbsp dark soy sauce
1 clove garlic, crushed
1 tsp ground ginger

Marinade the chicken for at least half an hour in a casserole dish, then place into an over with the lid on, and poach the chicken still in the marinade.

While the chicken is cooking, prepare the vegetables. The ones above are what I use, but you can use others.
Soak the rice noodles in boiling water until soft, then drain and mix in with the grated vegetables.
Once the chicken is cooked, chop it finely, and add it into the mixture.
Put some luke warm water on a large plate to soak the rice paper wraps.
Soak each wrap individually, fill with the mixture, and roll*. Then wrap each one in cling film, and refrigerate.

*To see how to roll the spring rolls, click here.