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Chicken Spring Rolls

have chinese at home with these crunchy chicken spring rolls

The ingredient of Chicken Spring Rolls

  • 500g coles australian rspca approved chicken mince
  • 1 spring onion thinly sliced
  • 2 teaspoons finely grated ginger
  • 1 garlic clove crushed
  • 1 teaspoon masterfoods chinese five spice
  • 10 sheets spring roll pastry thawed
  • 1 cup 80g shredded wombok chinese cabbage
  • 1 carrot coarsely grated
  • vegetable oil to deep fry
  • 145g pkt lee kum kee ready sauce for lemon chicken or lee kum kee ready sauce for honey soy stir fry chicken
  • 1 long red chilli thinly sliced optional
  • 1 spring onion extra thinly sliced

The Instruction of chicken spring rolls

  • combine the mince spring onion ginger garlic and chinese five spice in a bowl
  • place 1 spring roll pastry sheet on a work surface place 2 tablespoons of the mince mixture diagonally across 1 corner top with a little wombok and carrot brush opposite corner with water fold in sides and roll up to enclose filling repeat with remaining pastry sheets mince mixture wombok and carrot
  • half fill a large saucepan with oil heat to 180u00b0c over medium high heat when oil is ready a cube of bread turns brown in 15 secs cook rolls in batches for 5 mins or until golden and cooked through use a slotted spoon to transfer to a plate lined with paper towel
  • meanwhile stir the sauce and 2 tablespoon water in a small saucepan over medium heat until heated through transfer to a serving bowl
  • sprinkle sauce with chilli if using and extra spring onion serve with rolls

Nutritions of Chicken Spring Rolls

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