Chicken Spring Rolls in Lettuce Cups

Cook time 1 Hour
Servings 18


Vegetable oil, for deep frying
1 packet of spring roll wrappers
2 chicken breast, minced
2 chicken thighs, minced
1 carrot, finely grated
5 dried shiitake, rehydrated and finely chopped
½ cup Thai basil leave, picked and finely chopped
2 cloves garlic, minced
½ knob ginger, minced
1 egg, separated
1 tbs. soy sauce
½ tsp. sugar
½ tsp. sesame oil
½ an iceberg lettuce

¼ cups fish sauce
¼ cup sugar
Juice of 1 lime
1 chilli, finely chopped

Sweet chilli sauce

Chicken Spring Rolls in Lettuce Cups


Combine the chicken, carrot, shiitake, garlic, ginger, egg white, soy, sugar and sesame oil.

Place a tablespoon of the mixture in the centre of the spring roll wrapper. Using a pastry brush, brush all the sides with a little of the egg yolk. Fold two of the sides diagonally over the mixture and then roll up tightly.

Pre heat the oil to 180C and deep-fry the spring rolls for 4-5 minutes or until golden brown. Drain the oil from the spring rolls onto some paper towelling.

For the sauce, combine the fish sauce, sugar, lime and chilli together.

Separate the lettuce leaves into individual cups. Add a few of the spring rolls to the cups and drizzle with sauce.