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  1. Home
  2. Dinner Tonight

Vietnamese Chicken Crepes

Now this is one impressive dinner! Made easier with store-bought crepes, you'll have it on the table in no time ... - by Kim Meredith
  • 05 Feb 2019
Vietnamese Chicken Crepes
Prep: 15 Minutes - Cook: 20 Minutes - Easy - Serves 4
Proudly supported by

Looking for a meal that will really impress - without you spending hours in the kitchen? Well go no further! Try teaming it with our Sticky Caramel Wings for a dinner party menu no-one will forget! 

Ingredients

400g box frozen French-style crepes

Thinly sliced red chilli, to garnish

FILLING

¼ cup lime juice

2 1/2 tablespoons fish sauce

2 teaspoons hot chilli sauce

2 tablespoons vegetable oil

500g chicken mince

2 cloves garlic, crushed

3 teaspoons finely grated fresh ginger

150g snow peas, trimmed, thinly sliced lengthways

1 ½ cups bean sprouts (110g)

½ cup chopped fresh mint

2 green spring onions, thinly sliced

Method

  1. To make filling, combine juice and sauces in a small jug. Mix well.

  2. Heat oil in a large frying pan over a high heat. Add chicken, garlic and ginger. Cook, stirring to break up mince for about 10 minutes, or until cooked through. Transfer to a large bowl. 

  3. Stir in snow peas, bean sprouts, mint and onions. Add sauce mixture. Stir to combine. 

  4. Heat crepes according to packet directions.

  5. To assemble, divide filling evenly over one half of warm crepes (3/4 cup each). Fold over the other half to enclose filling. 

  6. Serve crepes immediately garnished with sliced chilli.

     

    TIP! Crepes are available in the freezer section of major supermarkets. You will need about 3 limes for this recipe. To warm crepes, microwave on high heat for 11/2 minutes, or until hot.

  • Dinner Tonight
  • Easy Entertaining
  • vietnamese recipe
  • chicken mince recipe
  • healthy chicken dinners
  • crepe recipe
  • Chicken
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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