Monday, September 17, 2018

Chicken Spring Rolls

These spring rolls packed full of flavour and are perfect for a party or school lunches.

Chicken Spring Rolls
Makes 30
  • 500g chicken mince
  • 2 carrots peeled and grated
  • 3 spring onions thinly sliced
  • 3 cups shredded wombok cabbage
  • 1/2 teaspoon chinese five spice
  • 2 tablespoons soy sauce
  • 3 garlic cloves crushed
  • Cracked pepper for seasoning
  • 30 spring roll wrappers
  • Vegetable oil, plus extra for deep frying
  • Water
1. Heat a teaspoon of oil in a wok or deep frying pan over a medium high heat. Brown chicken mince and drain off any excess water.
2. Add garlic, soy sauce and chinese five spice to chicken mince and stir. Season with pepper. Allow to bubble rapidly for a minute or two.
3. Reduce heat slightly and add wombok, carrot and spring onion. Cook for 3 minutes. Turn off heat and put aside until cool.
4. Once spring roll mixture is cooled off you can start assembling the spring rolls. Place a spring roll wrapper on the bench with one corner facing you. Place a tablespoon and a half of filling about an inch from the corner and fold the corner over the filling. Start to roll up tightly and fold in edges as you go. Dampen top corner with a little water and finish rolling. Put aside and repeat until all 30 are done.
5. Heat deep frying oil and fry spring rolls in batches of 4 until golden, approx 2-3 minutes. Drain on paper towel. Serve with sweet chili sauce.

xo Bec

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