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Dans la lune

December 17, 2017

Baked chicken spring rolls

Baked chicken spring rolls

Print this recipe
Persons
5
Baked chicken spring rolls

Ingredients

  • 700g skinless chicken breast - cut into pea-sized pieces
  • 1 tsp fine salt
  • 1/2 tsp sugar
  • 1 tsp garlic powder

- Ingredient A -

  • 40g fresh basil leaf - chopped
  • 2 garlic cloves - finely chopped
  • 150g grated cheese
  • 1/2 leek (150g) - chopped

- Ingredient B -

  • 1 tsp ginger powder
  • 1 tsp curry powder
  • 2 tbsp mayonnaise
  • 1 tbsp soy sauce

For the sealing paste

  • 2 tbs corn starch - mix with 4 tbsp water
  • 1 packet of spring roll wrap (50 sheets)

Instructions

  • 1. In a frying pan, heat 1tbsp oil and fry chicken until no longer pink. Add salt, sugar and garlic powder to season. Let it cool down and set aside.
  • 2. In a large bowl, add lukewarm chicken, ingredient A and ingredient B and mix well to combine evenly.
  • 3. Carefully peel off a spring roll wrapper and place a spoon of filling on the bottom of wrapper. Roll up halfway, and then fold the both sides in and roll up again to finish. Seal with the sealing paste.
  • 4. Heat a generous amount of oil (about 2 to 3 tbsp) in a large skillet over medium-high heat, and place the spring rolls, seam side down. Bake both side until nicely brown, turning occasionally. Transfer to paper towels to drain.
  • Repeat with remaining spring rolls.
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