Baked chicken spring rolls
Persons
5
Ingredients
- 700g skinless chicken breast - cut into pea-sized pieces
- 1 tsp fine salt
- 1/2 tsp sugar
- 1 tsp garlic powder
- Ingredient A -
- 40g fresh basil leaf - chopped
- 2 garlic cloves - finely chopped
- 150g grated cheese
- 1/2 leek (150g) - chopped
- Ingredient B -
- 1 tsp ginger powder
- 1 tsp curry powder
- 2 tbsp mayonnaise
- 1 tbsp soy sauce
For the sealing paste
- 2 tbs corn starch - mix with 4 tbsp water
- 1 packet of spring roll wrap (50 sheets)
Instructions
- 1. In a frying pan, heat 1tbsp oil and fry chicken until no longer pink. Add salt, sugar and garlic powder to season. Let it cool down and set aside.
- 2. In a large bowl, add lukewarm chicken, ingredient A and ingredient B and mix well to combine evenly.
- 3. Carefully peel off a spring roll wrapper and place a spoon of filling on the bottom of wrapper. Roll up halfway, and then fold the both sides in and roll up again to finish. Seal with the sealing paste.
- 4. Heat a generous amount of oil (about 2 to 3 tbsp) in a large skillet over medium-high heat, and place the spring rolls, seam side down. Bake both side until nicely brown, turning occasionally. Transfer to paper towels to drain.
- Repeat with remaining spring rolls.
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