Vorspeise
Crispy Baked Chicken Spring Rolls
55 Min.Für 12Nutri-Score C€€
C
55 Min.
55 Min.Crispy Baked Chicken Spring Rolls
was Sie brauchen
Zutaten
chicken breast (finely chopped or minced)Fleisch400 g
white cabbage (finely shredded)Obst & Gemüse200 g
carrot (grated)Obst & Gemüse100 g
spring onion (finely sliced)Obst & Gemüse3 Stücke
garlic (minced)Obst & Gemüse3 Stücke
ginger (grated)Obst & Gemüse15 g
soy sauceVorräte30 ml
oyster sauceVorräte15 ml- sesame oilVorräte10 ml
- vegetable oil (for frying the filling)Vorräte15 ml
- spring roll wrappersVorräte12 Stücke
- cornstarch (mixed with water to seal)Vorräte15 g
water (for the cornstarch slurry)Andere30 ml
saltGewürze3 g
black pepper (ground)Gewürze1 g
pro Portion
Nährwerte
146kcal
- Kohlenhydrate
- 18 g
- Eiweiß
- 9 g
- Fett
- 5 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Backblech
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the chicken filling
- Heat the vegetable oil in a frying pan and fry the garlic and ginger until fragrant.
- Add the chicken and cook until no longer pink.
- Stir in the cabbage and carrot and cook until slightly softened.
- Schritt 2
Season the filling
- Add the soy sauce, oyster sauce, sesame oil, salt and pepper.
- Mix well and cook until the liquid has mostly evaporated.
- Stir in the spring onion, then transfer to a bowl and let cool completely.
- Schritt 3
Preheat the oven
- Preheat the oven to 200 °C and line a baking tray with baking paper.
- Schritt 4
Roll the spring rolls
- Lay a wrapper on a flat surface with a corner facing you and spoon some filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides and roll up tightly.
- Brush the top corner with the cornstarch slurry and press to seal. Repeat with the remaining wrappers.
- Schritt 5
Bake until crispy
- Place the rolls on the baking tray, brush lightly with oil and bake, turning halfway, until golden and crispy.
- Schritt 6
Serve
- Serve the spring rolls hot with a dipping sauce of your choice.