Baked Chicken & Vegetable Spring Rolls2016-07-26
- Yield : 12
- Cook Time : 22m
- Ready In : 22m
- 450g chicken breasts, sliced
- 2 tsps vegetable oil (or as needed)
- 11⁄2 cups carrots, grated
- 1 cup onion, diced
- 6 cups cabbage, finely sliced
- 1 clove garlic, finely chopped
- 2 tbsps soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp ground ginger
- 1 tsp corn starch
- 12 sheets spring roll pastry
- 1 tbsp vegetable oil
Preheat oven to 200oC. In a large pan over medium-high heat, sauté the chicken until cooked through. Reduce the heat to medium and add the onions and carrots to the pan. Cook for 3 minutes. Add a little oil as needed to prevent sticking. Add the cabbage and cook for about 3 minutes, or until the cabbage is wilted.
While the cabbage is cooking, whisk together the minced garlic, ground ginger, soy sauce, oyster sauce, fish sauce and corn starch in a small bowl and add it to the pan. Continue to cook, stirring frequently, until all of the liquid is absorbed, then remove from the heat. Allow the mixture to cool.
Add 1⁄4 cup of filling to the centre of each pastry sheet, fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll towards the fourth corner to form a roll.
Place each spring roll on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake for 10-12 minutes, or until golden brown. Best served immediately with chilli sauce.