Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 8 sheets spring roll pastry, thawed if frozen
- 2 medium chicken breasts, cooked without skin or bone and shredded
- 80grams bean sprouts
- 2tablespoons soy sauce
- 1 medium carrot, peeled and grated
- 2 cloves garlic, peeled and diced
- 2 stalks scallion, chopped
- 3tablespoons sesame oil (for basting)
Description
These deliciously crispy spring rolls are packed with crunchy veg.
Method
Step 1 of 8
Pre-heat the oven to 180°C.
Step 2 of 8
Heat up a non-stick pan to a medium heat with 1 tablespoon of sesame oil.
Step 3 of 8
Fry the shredded chicken for 6 minutes while tossing or until it starts to brown.
Step 4 of 8
Add the carrot, garlic, soy, beansprouts and scallions and cook for another 3 minutes until the mixture is dry or drain the excess.
Step 5 of 8
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 6 of 8
Brush a baking tray with some sesame oil, place the 8 spring rolls on the baking tray and brush the top with oil.
Step 7 of 8
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 8 of 8
Remove from the oven and serve with a choice of dips/condiments.
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