These delicious Vietnamese chicken rolls are an equal balance of sweet, sour and salty seasoning.
- Combine ginger, vinegar, sugar and 1 teaspoon salt in a bowl. Toss the cucumber and carrot through the dressing and set aside for 30 minutes.
- Combine soy sauce, sweet chilli sauce and garlic in a bowl and add the chicken, turning to coat. Cover and marinate in the fridge for 30 minutes.
- Heat the oil in a frypan over medium heat. Drain the chicken and cook for 4-5 minutes each side until cooked through. Cool slightly, then shred with 2 forks.
- Drain the pickled vegetables.
- Split the baguette pieces and spread with mayonnaise. Fill with the pickled vegetables, shredded chicken, coriander leaves and chilli.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set