ingredients
makes 30
1 1/4 pound chicken mince
4 stalks lemon grass, finely chopped
4 red chillies, seeded and finely chopped
6 Asian red shallots, finely chopped
2 tablespoons finely chopped fresh Vietnamese mint
3 tablespoons finely chopped fresh cilantro
2 tablespoons fish sauce
2 tablespoons fresh lime juice
3 1/2 ounce packet bean curd skin
oil, for deep frying
4 kaffir lime leaves, finely shredded, to garnish
method
1. Mix the chicken mince, lemon grass, chopped chilli, shallots, mint, cilantro, fish sauce and lime juice (this can be done with sharp knives or in a food processor).
2. Cut thirty 4 x 6 1/2 inch rectangles from the bean curd skin. Brush the bean curd skin lightly with water to soften it for rolling.
3. Roll 1 tablespoon of chicken mixture into a log and place on each bean curd rectangle.
4. Roll up from the short end, folding in the ends as you roll.
5. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.
6. Deep-fry the chicken rolls for 1 minute, or until golden brown and cooked through. If the bean curd skin is browning before the chicken is cooked, turn the heat down.
7. Drain well on crumpled paper towels. Serve garnished with finely shredded kaffir lime leaves. Serve immediately to retain crispness.
