Chicken Spring Rolls
Recipe: #30431
September 24, 2018
Categories: Side Dishes, Chicken, Cabbage, Carrot, Appetizers, Asian, Game/Sports Day Deep Fry, Wok/Stir-Fry, Low Fat, No Eggs, Non-Dairy, Hot Appetizers, Ground Chicken, more
"From one of our national supermarkets free monthly magazine, February 2018. Please note I have estimated the weight of the spring roll pastry but 10 sheets was specified."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (119.6 g)
- Calories 93.1
- Total Fat - 1.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 129.5 mg
- Sodium - 1191.4 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 1.1 g
- Sugars - 1.4 g
- Protein - 13.3 g
- Calcium - 27.6 mg
- Iron - 1.8 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the mince, spring onion, ginger, garlic and Chinese five spice in a bowl.
Step 2
Place 1 spring roll pastry sheet on a clean work surface and place 2 tablespoon of the mince mixture diagonally across 1 corner and then top with a little wombok and carrot and brush opposite corner with water and fold in sides and roll up to enclose filling.
Step 3
Repeat with remaining pastry sheets, mince mixture, wombok and carrot.
Step 4
Half-fill a large saucepan with oil and heat to 180C over medium-high heat (when a cube of bred turns brown in 15 seconds your oil is ready).
Step 5
Cook rolls, in batches for 5 minutes or until golden and cooked through and using a slotted spoon to transfer to a plate lined with paper towel.
Step 6
Meanwhile , stir the sauce and 2 tablespoon water in a small saucepan over medium heat until heated through and transfer to a serving bowl and sprinkle sauce with chilli, if using, and extra spring onion and serve with rolls.
Tips
No special items needed.
0 Reviews
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