Satay Chicken Spring Rolls + Valentine’s Day xxx

Happy Valentine’s day my lovely readers! Did anyone get spoilt with chocolate or flowers?

Well today is one of the most commercially hyped days of the year and once again I’m completely sucked in. Nothing like a bit of love and romance to spice things up a little I say. Awwww… and yes, I love my red roses I received. Thank you Sebby (even if you did need a little prod ;-p ).

This weekend we popped over to the Camberwell market for a little snoop around. Boy there were all sorts of goodies, I could have spent a fortune! I managed to stock up on some plates, knives and forks for my ever expanding props cupboard. Hurrah! These days I’d much rather go shopping for props than go dress shopping (although I really am quite good at dress shopping, don’t get me wrong!).

After the market we had planned to meet at a pub in St Kilda for a family lunch, which ended up an epic fail. Little did we know the St Kilda festival was on. There was no way we could get a park, let alone get near the pub! After a good 30 minutes of driving around in circles we decided give it a miss and head home to make a batch of ‘Sebby’s World Famous Spring Rolls’! They’re baked not fried, so you can have twice as many ;)

x e.

 

There’s nothing in this world a bit of Kewpie mayonnaise and sweet chilli can’t fix…

My wonderful red roses from Mr. Wonderful Jnr.

 

Satay Chicken Spring Rolls

1 packet of vermicelli noodles
2 carrots grated
good handful of bean shoots
2 cloves of garlic crushed
small bunch of corrinader (cilantro)
3 small chicken breasts cut into thin strips
1.5 cups of satay sauce
handful of crushed peanuts
tbsp peanut butter
1/2 chilli, finely diced
1 packet of spring roll wrappers
1 tsp sesame oil

Sweet chilli & Kewpie Japanese Mayonnaise to serve

 

1. In a large bowl, soak the noodles in cold water for 30 minutes.

2. With your noodles almost finished soaking, sprinkle some sesame oil to a large hot pot and add chicken. Cook until well browned.

3. Add garlic, chilli, carrot and bean shoots.

4. Drain the noodles well and with scissors, cut the noodles in to the large pan with the chicken and vegetables.

5. Add the satay sauce, peanut butter, crushed peanuts and coriander and mix well to ensure all noodles are coated well in the sauce. Take off the heat and let cool before wrapping in the spring rolls papers.

6. Once you’re ready to wrap, place a spring roll wrapper with one corner pointing towards you. Place a heaped tablespoonful of filling longways across the middle of the wrapper. Fold the corner facing you over the filling, then fold over the edges and continue rolling to the end. Dab with a little water to seal the edge. I like to make big cigar sized spring rolls.

7. Place onto a pan and brush lightly with a little extra sesame oil and bake for 15 minutes or until golden brown.

4 Comments

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  1. These look so delicious! Beautiful photos as well :)

    • Emily says: (Author)

      These are just as delicious in real life as they look in the photos. You should try them!

  2. Really like your recipe. Love all the ingredients presented in it. Gorgeous roses too. Thanks for sharing!

    • Emily says: (Author)

      Thank you! I came across your blog last week and I love it. And yes, I love my roses too!

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