Spring Roll Noodle Salad (Bun Cha Gio)
Recipe by Justine Schofield
Serves 4 | 
1 hour
Ingredients
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100g dried glass noodles, rehydrated
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1 handful each of Thai basil, Vietnamese mint and coriander
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1 cucumber, julienned
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1 carrot, julienned
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¼ cup AYAM™ Sweet Chilli Sauce (For Fingerfoods)
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1 tsp AYAM™ Fish Sauce
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Juice 1 lime
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1 handful of toasted peanuts, chopped
Spring rolls -
1 packet of spring roll wrappers
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200g chicken mince
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2 spring onions, finely chopped plus extra for garnish
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4 dried shiitake, rehydrated and finely chopped
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2 cloves garlic, minced
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1 egg, separated
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1 tsp AYAM™ Sweet Soy Sauce
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Vegetable oil, for deep frying
Method
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Combine the chicken, shiitake, spring onions, garlic, egg white and soy in a bowl until sticky. Combine the chicken, shiitake, spring onions, garlic, egg white and soy in a bowl until sticky.
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Place a tablespoon of the mixture in the centre of the spring roll wrapper. Using a pastry brush to brush all sides with a little of the egg yolk. Fold the tip of the spring roll over filling. Then fold in the sides and roll up tightly into a cylinder. If needed, use a cornflour and water slurry to enclose.
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Preheat the oil to 180°C in a deep fryer, pot or wok and fry the spring rolls for 4-5 minutes or until golden brown. Drain spring rolls on paper towelling.
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To make the dressing, combine sweet chilli sauce, fish sauce and lime.
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To assemble, portion noodles between bowls and garnish with herbs, cucumber, carrots. Cut the spring rolls into thirds and arrange on top of noodles. Drizzle with dressing and serve.
