7 July, 2017
Chicken & Vegetable Spring Rolls
Chicken & Vegetable Spring Rolls
Make: 8 large or 32 mini spring rolls
Ingreidents:
- 1 carrot, grated
- 1 small zucchini, grated
- 4 spring onions
- 2 cups shredded wombok (Chinese cabbage)
- 100g enoki mushrooms
- 1 tablespoons fresh grated ginger
- 4 garlic cloves, finely grated
- 1 long red chilli, finely diced (optional)
- 2 teaspoons sesame oil
- 500g chicken mince
- 8 spring roll wrappers, defrosted
Method:
- Grate the zucchini and carrot squeezing out the excess juices then add to a saucepan with the sesame oil and stir until well coated
- Add in the onion, wombok, mushrooms, ginger, garlic and chilli to the saucepan and over a medium heat until the cabbage softens, approximately 2 minutes
- Add in the chicken mince and break up as fine as possible while browning the mince, approximately 5 minutes
- Set aside to cool slightly so it’s easier to handle
- To make the mini spring rolls cut a spring roll wrapper into 4 equal sizes squares
- Lay your first spring roll wrapper in a diamond shape in front of you on a clean and dry surface area
- To make the mini spring rolls place 1 tablespoon of the mixture about 1cm up from the point closest to you and evenly spread to approximately across 2/3 of the -width, try to limit the movement of the mixture to minimise tears in the wrappers
- Fold the point closest to you over the filling and then fold the two side points over the filling so that the edges are either even or smaller than the filling
- Very gently roll the partially covered filling into the final spring roll shape, ensuring you apply an even but gentle pressure so the wrapper doesn’t tear
- To seal your spring roll use your fingers to dampen the closing tip of the wrapper with the water
- Repeat until all the mixture is used
- To make the large spring rolls follow the same method using 4 tablespoons of the filing mixture placing 2-3cm from the point closest to you.
- Make your choice to deep fry, shallow fry or air fryer until golden and crispy.
Nutritional Value per Mini spring roll:
- Calories: 48
- Total fats: 2g
- Total carbohydrates: 4.4g
- Sugars: 0.8g
- Protein: 4g
Recipe Notes:
- Picturse shown serves with protein Enriched Satay Sauce
- Best serve freshly cooked but can be stored in the fridge covered up to 2 days
- Can be frozen uncooked to cook at a later occasion
- Nutritional Value is calculated for the uncooked version – the nutritional Value may change depend on how you choose to cook them
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.