This Chicken spring roll recipe is so good (and super easy) that you'll be tempted to say goodbye to Chinese takeout forever.
Makes1010
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
500g Coles Australian RSPCA Approved Chicken Mince
1 spring onion, thinly sliced
2 tsp finely grated ginger
1 garlic clove, crushed
1 tsp MasterFoods Chinese Five Spice
10 sheets spring roll pastry, thawed
1 cup (80g) shredded wombok (Chinese cabbage)
1 carrot, coarsely grated
Vegetable oil, to deep-fry
145g pkt Lee Kum Kee Ready Sauce for Lemon Chicken
1 long red chilli, thinly sliced (optional)
1 spring onion, extra, thinly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the mince, spring onion, ginger, garlic and Chinese five spice in a bowl.
Step 2
Place 1 spring roll pastry sheet on a work surface. Place 2 tbs of the mince mixture diagonally across 1 corner. Top with a little wombok and carrot. Brush opposite corner with water. Fold in sides and roll up to enclose filling. Repeat with remaining pastry sheets, mince mixture, wombok and carrot.
Step 3
Half-fill a large saucepan with oil. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns brown in 15 secs). Cook rolls, in batches, for 5 mins or until golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.
Step 4
Meanwhile, stir the sauce and 2 tbs water in a small saucepan over medium heat until heated through. Transfer to a serving bowl.
Step 5
Sprinkle sauce with chilli, if using, and extra spring onion. Serve with rolls.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute Lee Kum Kee Ready Sauce for Lemon Chicken for Lee Kum Kee Ready Sauce for Honey & Soy Stir-Fry Chicken.
500g Coles Australian RSPCA Approved Chicken Mince
1 spring onion, thinly sliced
2 tsp finely grated ginger
1 garlic clove, crushed
1 tsp MasterFoods Chinese Five Spice
10 sheets spring roll pastry, thawed
1 cup (80g) shredded wombok (Chinese cabbage)
1 carrot, coarsely grated
Vegetable oil, to deep-fry
145g pkt Lee Kum Kee Ready Sauce for Lemon Chicken
1 long red chilli, thinly sliced (optional)
1 spring onion, extra, thinly sliced
Description
This Chicken spring roll recipe is so good (and super easy) that you'll be tempted to say goodbye to Chinese takeout forever.
Method
Step 1
Combine the mince, spring onion, ginger, garlic and Chinese five spice in a bowl.
Step 2
Place 1 spring roll pastry sheet on a work surface. Place 2 tbs of the mince mixture diagonally across 1 corner. Top with a little wombok and carrot. Brush opposite corner with water. Fold in sides and roll up to enclose filling. Repeat with remaining pastry sheets, mince mixture, wombok and carrot.
Step 3
Half-fill a large saucepan with oil. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns brown in 15 secs). Cook rolls, in batches, for 5 mins or until golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.
Step 4
Meanwhile, stir the sauce and 2 tbs water in a small saucepan over medium heat until heated through. Transfer to a serving bowl.
Step 5
Sprinkle sauce with chilli, if using, and extra spring onion. Serve with rolls.
