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.

https://atelierlalune.com/2017/12/baked-chicken-spring-rolls/

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