Vietnamese Spring Rolls


Prep Time:10    Cooking Time: 40
  1. 1 tablespoon olive oil
  2. 200g chicken mince
  3. 2 teaspoons crushed garlic
  4. 1 teaspoon crushed ginger
  5. ΒΌ wombok (Chinese cabbage), shredded
  6. 1 large carrot, grated
  7. 100g button mushrooms, finely chopped
  8. 6 Spring Onions sliced
  9. 1 tablespoon Gravox Chicken Gravy Mix (Canister)
  10. 1 tablespoon Fountain Sweet Chilli Sauce
  11. 1 tablespoon Fountain Soy Sauce
  12. Saxa Fine Sea Salt, to taste
  13. Fountain Plum, Soy or Chilli Sauce, to serve
  14. 1 packet 22cm rice paper wrappers


  1. Heat 1 tbsp oil in a non-stick frying pan. Add meat, garlic, ginger and vegetables and cook for 2-3 minutes over high heat. Remove from heat and add Gravox Chicken Gravy, Fountain Sweet Chilli Sauce and Fountain Soy Sauce. Season to taste with Saxa Fine Sea salt.
  2. Working with one wrapper at a time, dip wrapper in a bowl of boiling water and remove and spread out flat, place 2 tablespoons of filling on wrapper and fold over. Fold in 2 ends and roll up to make a parcel. Continue with remaining mixture and wrappers.. Serve cold or steam for 5 minutes if desired. Serve with Fountain Plum, Soy or Chilli Sauce.