Ingredients

• 500 grams minced chicken
• 1 cup shredded bok choy, cabbage or spinach
• ¼ cup minced spring onions
• 2 tsp minced ginger
• 2 tsp minced fresh chilli
• 1 tsp chopped lemon grass
• 2 tbsp chopped fresh mint
• 1 tbsp fish sauce
• 1 tbsp sweet soy sauce
• pepper to season
• 20 spring roll wrappers

Chilli Cucumber Sauce

• ½ cucumber, deseeded and grated
• 2 tbsp each cider or rice vinegar, sugar and water
• ½ tsp minced chilli

Method

1. In a bowl mix together the minced chicken, bok choy, spring onion, ginger, chilli, lemon grass, mint, fish and soy sauces. Season well with pepper.
2. Place 1 tbsp of mixture into the corner of a spring roll wrapper and roll up to enclose. Brush the edges with water to seal and repeat with remaining filling.
3. Deep fry or shallow fry in hot oil (180°C) for 5-7 minutes until the rolls are golden. Dry on absorbent paper. Serve with Chilli Cucumber Sauce
4. Chilli Cucumber Sauce

Mix all ingredients together and stir until the sugar has dissolved.