Vietnamese chicken spring rolls | Women's Weekly Food

Ingredients

• 1 medium red capsicum
• 1 tablespoon peanut oil
• 700 gram chicken breast fillets
• 4 centimetre piece fresh ginger, grated
• 2 clove garlic, crushed
• 4 green onions, finely chopped
• 100 gram bean thread noodles
• 1 medium carrot, cut into matchsticks
• 1 tablespoon coarsely chopped vietnamese mint
• 500 gram bok choy, finely sliced
• 1/4 cup (60 millilitres) sweet chilli sauce
• 1 tablespoon light soy sauce
• 40 spring roll wrappers
• peanut oil, for deep-frying