Chicken and Vegetable Spring Rolls

Crispy fried spring rolls filled with seasoned chicken, mushrooms, and fresh vegetables, served hot with a sweet and spicy sauce.

Chicken Asian Quick Appetiser Fried

Estimated Nutrition

Calories

210

kcal / serving

1680 kcal total

Carbs

19.6g

per serving

156.4 g total

Fat

10.5g

per serving

84 g total

Protein

9.1g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Light Soy Sauce

for seasoning chicken

Oyster Sauce

7.5

Light Soy Sauce

for filling seasoning

Dairy

piece

Egg Yolk

beaten

GrainsCereals

piece

Spring Roll Wrappers

ready-made, large, thawed if frozen

Meat

200

Chicken Breast

skinless fillets, chopped into small pea-sized pieces

NutsSeeds

Five-Spice Powder

Sea Salt

to taste

White Pepper

ground, to taste

OilsFats

Groundnut Oil

plus extra for deep-frying

Vegetables

piece

Chinese Mushrooms

dried, soaked in hot water for 20 minutes, drained and finely chopped

Ginger

grated fresh root

Beansprouts

piece

Spring Onions

finely sliced lengthways

piece

Carrot

julienned

Method

Heat a wok with oil and stir-fry chicken and mushrooms for 2 minutes.

Season with soy sauce and five-spice powder and set aside to cool for 10 minutes.

Combine ginger, beansprouts, spring onions, carrot, and the chicken mixture in a bowl.

Season the mixture with oyster sauce, soy sauce, salt, and pepper.

Layer two wrappers together diagonally and place 30ml of filling in the center.

Fold and roll the pastry tightly, sealing the edges with egg yolk.

Fill the wok to 25% depth with oil and heat until a bread cube sizzles.

Deep-fry the rolls in small batches for 3 minutes until golden-brown.

Drain on kitchen paper and serve immediately.