Asian Spring Rolls

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Asian Spring Rolls
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
89
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie89 kcal(4 %)
Protein6.03 g(6 %)
Fat1.42 g(1 %)
Carbohydrates13.12 g(9 %)
Sugar added0 g(0 %)
Roughage0.36 g(1 %)
Vitamin A94.35 mg(11,794 %)
Vitamin D0.01 μg(0 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin3.19 mg(27 %)
Vitamin B₆0.09 mg(6 %)
Folate4.63 μg(2 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C8.19 mg(9 %)
Potassium57.01 mg(1 %)
Calcium14.15 mg(1 %)
Magnesium7.56 mg(3 %)
Iron0.84 mg(6 %)
Iodine0.04 μg(0 %)
Zinc0.14 mg(2 %)
Saturated fatty acids0.26 g
Cholesterol12.63 mg

Ingredients

for
16
Ingredients
1 tablespoon Nut oil (plus oil for deep-frying)
1 ¼ cups Chicken breasts (skinned and finely chopped)
1 tablespoon Fish sauce
1 carrot (peeled and cut into fine batons)
¾ cup fine Green beans (steamed)
2 scallions (finely sliced lengthways)
¼ bunch mint
1 red chile pepper (finely chopped)
16 Spring roll dough sheet
1 teaspoon Corn starch
1 tablespoon water
How healthy are the main ingredients?
Chicken breastGreen beansmintcarrot
Product recommendation
Dipping Sauce Mix together 2 tbsp fish sauce, juice of ½ lime, finely chopped red chilli and 1 tsp sugar for a sweet-sharp contrast

Preparation steps

1.
Heat the oil in a wok until nearly smoking, then fry the chicken for 2 minutes. Add the fish sauce, then remove with a slotted spoon and set aside to cool. Wipe the wok clean.
2.
Place the vegetables in a bowl with the mint and chilli, then add the chicken mixture and stir to combine.
3.
Lay 2 spring roll wrappers on top of one another. Place 2 tbsp filling in the centre then roll the wrapper up, sealing the edges with the cornflour mixed with water to make a paste. Repeat until all the wrappers are used up.
4.
Fill the wok a quarter-full with oil and heat until a cube of bread turns golden and sizzles when thrown in. Deep fry the spring rolls in batches for 3 minutes, turning carefully, until golden and crisp.
5.
Drain on kitchen paper and serve.