Chef Ben Ford’s Chicken and Chili Peanut Spring Rolls

Chef Ben Ford’s Chicken and Chili Peanut Spring Rolls

The whole family will enjoy these easy-to-make chilled Asian spring rolls.

5 col

Serves: 8 rolls, cut in half
Difficulty : Easy
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients (for filling)
2 1/2 ounces (1 nest) fine rice noodles, pre-cooked
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
3/4 cup chili roasted peanuts, roughly chopped
3 shallots, finely chopped
4 garlic cloves, finely chopped
1 red chili, minced
3 coriander roots, finely chopped
2 1/2 tablespoons palm sugar
2 cups cooked chicken, shredded
2 teaspoons soy sauce
1/2 tablespoon fish sauce, to taste
2 tablespoons oil


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Ingredients (for rolls)
8 rice paper spring roll wrappers, boiled for 5 seconds
Carrots, julienned
Cucumber, julienned
2 spring onions, finely chopped
Fresh coriander leaves
Fresh mint leaves


  1. Soak the noodles for five minutes before boiling. Boil until tender
  2. Drizzle the soy sauce, rice wine vinegar, and sesame oil over the noodles and toss to combine. Set aside
  3. Heat oil in the pan over the medium heat. Add the shallots, garlic, coriander roots, and chili. Sauté until aromatic
  4. Add soy sauce, palm sugar, and fish sauce. Mix well
  5. Add chili peanuts and stir-fry for one minute or until all ingredients are mixed. Remove from heat and let cool
  6. The spring roll wrappers need to be handled one at a time. Soak each individual wrapper one at a time in the water for 5-10 seconds, and carefully transfer and spread out on a dampened towel
  7. Place your fillings in the center (cucumber, carrot, cilantro, mint, scallions, salt/pepper, peanuts). Mix with hand
  8. Add stir-fried chicken and peanut, carrot, cucumber, and fresh coriander leaves. Close both edges and roll up. Repeat the process for the other rolls

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