Starter
Crispy Baked Chicken Spring Rolls
55 minServes 12Nutri-Score C€€
C
55 min
55 minCrispy Baked Chicken Spring Rolls
what you need
Ingredients
chicken breast (finely chopped or minced)Meat400 g
white cabbage (finely shredded)Produce200 g
carrot (grated)Produce100 g
spring onion (finely sliced)Produce3 pieces
garlic (minced)Produce3 pieces
ginger (grated)Produce15 g
soy saucePantry30 ml
oyster saucePantry15 ml- sesame oilPantry10 ml
- vegetable oil (for frying the filling)Pantry15 ml
- spring roll wrappersPantry12 pieces
- cornstarch (mixed with water to seal)Pantry15 g
water (for the cornstarch slurry)Other30 ml
saltSpices3 g
black pepper (ground)Spices1 g
per serving
Nutrition
146kcal
- Carbs
- 18 g
- Proteins
- 9 g
- Fat
- 5 g
what you’ll use
Tools
Frying pan
Mixing bowl
Baking tray
Pastry brush
step by step
Method
- Step 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.
- Step 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.
- Step 3
Preheat the oven
- Preheat the oven to 200 °C and line a baking tray with baking paper.
- Step 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.
- Step 5
Bake until crispy
- Place the rolls on the baking tray, brush lightly with oil and bake, turning halfway, until golden and crispy.
- Step 6
Serve
- Serve the spring rolls hot with a dipping sauce of your choice.