400g box frozen French-style crepes
Thinly sliced red chilli, to garnish
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
To make filling, combine juice and sauces in a small jug. Mix well.
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.
Stir in snow peas, bean sprouts, mint and onions. Add sauce mixture. Stir to combine.
Heat crepes according to packet directions.
To assemble, divide filling evenly over one half of warm crepes (3/4 cup each). Fold over the other half to enclose filling.
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.