Ingredients
Method
1.Halve capsicum, discard seeds and membrane; slice into very thin strips.
2.Heat half the oil in medium saucepan; cook chicken, in batches, until browned and cooked. Cool 10 minutes; shred finely
3.Heat remaining oil in same pan; cook ginger, garlic and onion, stirring, about 2 minutes or until onion is soft.
4.Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Chop noodles coarsely.
5.Combine capsicum, carrot, chicken, onion mixture and noodles in large bowl with mint, buk choy and sauces.
6.Place 1 rounded tablespoon of mixture across edge of one wrapper; roll to enclose filling, folding in ends. Place on tray, seam-side down. Repeat with remaining mixture and wrappers; place on tray in single layer.
7.Heat oil in wok; deep-fry spring rolls, in batches, until golden brown and cooked through; drain on absorbent paper.
8.Serve spring rolls with sweet chilli sauce.
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Crunchy carrot salad
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