Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 9.64 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 8 sheets spring roll pastry, thawed if frozen
- 2 medium chicken breast, cooked, no skin or bone and shredded
- 100grams rice, cooked as per pack instructions and chopped
- 2tablespoons soy sauce
- 100grams mushrooms, washed, drained and chopped
- 2 cloves garlic, peeled and diced
- 2 medium egg, free range
- 3tablespoons sesame oil (for basting)
Nutrition per serving
1690kJ / 405Cal
1690 Kilojoules or 405 Calories
19% of daily energy intake*
Protein
8.0grams
Fat
16.7grams
Carbs
22.4grams
Sugars
1.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These crisp rolls are packed with deliciously spiced mushrooms and chicken.
Method
Step 1 of 9
Pre-heat the oven to 180°C.
Step 2 of 9
Heat up a non-stick pan to a medium heat with 1 tablespoon of sesame oil.
Step 3 of 9
Fry the torn chicken for 4 minutes while tossing or until it starts to brown and remove from the pan.
Step 4 of 9
Crack the eggs into the pan and fry for 5 minutes.
Step 5 of 9
Add the rest of the ingredients and cook for another 3 minutes until the mixture is dry or drain the excess and mix with the chicken.
Step 6 of 9
Remove from the heat and place a large spoonful into the centre of a sheet of pastry, fold over the edges and roll tightly.
Step 7 of 9
Brush a baking tray with some sesame oil, place the 8 spring rolls on the baking tray and brush the top with oil.
Step 8 of 9
Bake in the oven for 20 minutes or until starting to crisp, turning halfway and brushing the other side with oil when you turn.
Step 9 of 9
Remove from the oven and serve with a choice of dips/condiments.
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