Chicken Spring Roll Bowl


    For the bowl


    Olive Oil, extra virgin

    40 ml

    Garlic, fresh, crushed

    10 g

    Ginger, fresh, grated

    5 g

    Chinese Five Spice powder

    3 g

    Chicken Breast, minced

    1000 g

    Maggi Chilli Sauce

    30 ml

    Onion, finely slices

    100 g

    Cabbage, green, finely shredded

    200 g

    Cabbage, red, finely shredded

    200 g

    Carrot, julienne

    120 g

    Bean Sprouts, mixed

    80 g

    Maggi No Oil Dressing French

    40 ml

    Rice Vermicelli Noodles, cooked

    1000 g

    For the dressing


    Sesame Oil

    5 ml


    100 ml

    Maggi Lazenby Sauce

    60 ml

    Maggi Sweet Chilli Sauce

    200 ml

    Sesame Seeds

    3 g


    1. For the bowl: In a large sauté pan heat half of the olive oil over a medium heat.
    2. Add the garlic, ginger and five spice and sauté for 3-4 minutes until fragrant.
    3. Add the minced chicken and increase the heat to high, sauté until the chicken is slightly browned.
    4. Add the chilli sauce and stir through.
    5. Remove the meat from the pan and set aside.
    6. Add the remaining oil to the pan and allow to come up to heat.
    7. Add the onions, cabbage and carrots and stir-fry until tender. Add the bean sprouts and no oil dressing and stir through. Sauté for another 3-4 minutes.
    8. Place the cooked chicken mince and the sautéed vegetables on top of the vermicelli noodles.
    9. For the dressing: Combine the sesame oil, water, Maggi Lazenby Sauce and Maggi Sweet Chilli Sauce in a small pot. Bring to a simmer and allow to simmer for 5-8 minutes until the mixture just starts to thicken.
    10. Remove from the heat and add in the sesame seeds.
    11. Serve the dressing on the side or pour over the bowl just before service.