Ingredients:
225g minced chicken
75g finely shredded cabbage
30g finely shredded carrot
2 spring onions, thinly sliced
½ tbsp soya sauce
2 tsp minced ginger
1½ tsp minced garlic
½ tsp crushed chilli
1 tbsp corn flour
1 tbsp water
24 spring roll wrappers, bought from the frozen department at your supermarket
2 dessertspoon vegetable oil
Method:
Preheat the oven to 220 degree C, then fry the minced chicken until evenly brown. Drain excess fat. Mix chicken, cabbage, carrot, spring onion, coriander, soya sauce, ginger, garlic and chillies. Mix corn flour and water in a small bowl.
Place a tablespoon of the chicken mixture in each spring roll wrapper. Roll wrapper around the mixture, folding edges inward to close. Moisten fingers in the corn flour and water mixture, and brush wrapper seams to seal. Then place them on a baking tray, brush with vegetable oil and bake for 20 minutes until golden brown turning half way through.
0 comments:
Post a Comment