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Chicken And Vegetable Spring Rolls


these super easy spring rolls are the perfect way to start your asian inspired feast

The ingredient of Chicken And Vegetable Spring Rolls

  • vegetable oil for cooking
  • 750g chicken thigh fillets trimmed finely chopped
  • 4 green onions finely sliced
  • 2 carrots peeled grated
  • 250g cabbage finely shredded
  • 1 2 cup hoisin sauce
  • 12 frozen spring roll wrappers thawed

The Instruction of chicken and vegetable spring rolls

  • heat 2 teaspoons of oil in a wok over medium high heat add half the chicken stir fry for 3 minutes or until cooked through transfer to a bowl repeat with oil and remaining chicken
  • add onions carrots and cabbage to wok stir fry for 2 minutes or until soft add to chicken with 1 4 cup hoisin sauce stir until well combined allow to cool completely
  • lay 1 spring roll wrapper on a flat surface place 1 3 cup of chicken mixture along 1 edge of wrapper fold in sides then roll up tightly to enclose filling brush edges with a little water press to seal repeat with remaining wrappers and chicken mixture
  • preheat oven to 160u00c2u00bac clean wok pour enough oil into wok to half fill it heat over medium heat until hot cook spring rolls 3 at a time for 3 to 4 minutes or until light golden remove with a slotted spoon to a wire rack keep warm in oven while cooking remaining spring rolls serve with remaining hoisin for dipping

Nutritions of Chicken And Vegetable Spring Rolls

calories: 509 548 calories
calories: 14 grams fat
calories: 4 grams saturated fat
calories: 50 grams carbohydrates
calories: 16 grams sugar
calories: n a
calories: 40 grams protein
calories: 169 milligrams cholesterol
calories: 1037 35 milligrams sodium
calories: https schema org
calories: nutritioninformation

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