© 2019 Ching He Huang. All rights reserved.

Chicken And Vegetable Spring Rolls

Makes : 12 Preparation 25 mins Cooking 5 mins Total 30
Nutrition facts: 139.00 calories 5.30g protein 12.50g carbs 1.10g sugars 8.00g fat 1.50g 0.50g fibre 225.00mg sodium
Ingredients: 2 small Chicken breast 1 tbsp Vegetable oil 1 tbsp Low sodium light soy sauce 1 tbsp, optional Oyster sauce 1 tbsp Chinese five-spice powder 4, soaked in hot water for 20 minutes Chinese dried mushroom 1 clove, finely chopped Garlic 2cm piece of root, peeled and grated Ginger 75g / 0.17 lb Bean sprouts 2 large, finely sliced Spring onion 1 medium, julienned Carrot 12 medium Spring roll wrapper 1 tbsp Cornflour 1 tbsp Water 750ml / 3.17 cups, for deep frying Groundnut oil For the garnish: finely chopped Garlic chives This is a great appetizer and I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is a more-ish indulgent appetizer suitable for sharing and making for larger crowds, as the rolls can be made ahead and frozen and then fried from frozen. Perfect! This recipe can make 12 medium rolls.

Chicken And Vegetable Spring Rolls

  1. Makes : 12
  2. Preparation time 25 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


139.00

Protein (g)


5.30

Carbs (g)


12.50

Sugars (g)


1.10

Fat (g)


8.00

Sat Fat (g)


1.50

Fibre (g)


0.50

Sodium (mg)


225.00

Source from

Ching He Huang Web Site

About the recipe

starter

This is a great appetizer and I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is a more-ish indulgent appetizer suitable for sharing and making for larger crowds, as the rolls can be made ahead and frozen and then fried from frozen. Perfect! This recipe can make 12 medium rolls.

Ingredients
  • Chicken breast - 2 small
  • Vegetable oil - 1 tbsp
  • Low sodium light soy sauce - 1 tbsp
  • Oyster sauce - 1 tbsp, optional
  • Chinese five-spice powder - 1 tbsp
  • Chinese dried mushroom - 4, soaked in hot water for 20 minutes
  • Garlic - 1 clove, finely chopped
  • Ginger - 2cm piece of root, peeled and grated
  • Bean sprouts - 75g / 0.17 lb
  • Spring onion - 2 large, finely sliced
  • Carrot - 1 medium, julienned
  • Spring roll wrapper - 12 medium
  • Cornflour - 1 tbsp
  • Water - 1 tbsp
  • Groundnut oil - 750ml / 3.17 cups, for deep frying
For the garnish
  • Garlic chives - finely chopped

Steps

  • Using a sharp knife, slice the chicken into thin strips. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time. Season with soy sauce and oyster sauce (if using), then sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.
  • Drain the mushrooms, remove the hard inners stem and slice thinly. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, spring onions, and carrot. Add the cooled chicken and stir well to combine everything together.
  • Lay one spring roll wrappers out onto a flat surface, and spoon two tablespoons of the chicken and vegetable filling in the centre of the layered sheet.
  • Mix the cornflour with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
  • Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before garnishing with finely chopped Chinese chives (or spring onions) and serving with sweet chilli sauce.
Ingredients
  • Chicken breast - 2 small
  • Vegetable oil - 1 tbsp
  • Low sodium light soy sauce - 1 tbsp
  • Oyster sauce - 1 tbsp, optional
  • Chinese five-spice powder - 1 tbsp
  • Chinese dried mushroom - 4, soaked in hot water for 20 minutes
  • Garlic - 1 clove, finely chopped
  • Ginger - 2cm piece of root, peeled and grated
  • Bean sprouts - 75g / 0.17 lb
  • Spring onion - 2 large, finely sliced
  • Carrot - 1 medium, julienned
  • Spring roll wrapper - 12 medium
  • Cornflour - 1 tbsp
  • Water - 1 tbsp
  • Groundnut oil - 750ml / 3.17 cups, for deep frying
For the garnish
  • Garlic chives - finely chopped