
Chicken and vegetable spring rolls
Here's an easy dish to please children and adults. For children serve one spring roll, for adults give them two each.

SERVES
10
TIME TO MAKE
45 - 1 hour
MEAL TYPE
Dinner
TIME TO MAKE
45 - 1 hour
MEAL TYPE
Dinner
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Method
- Heat oven to 200C
- Heat the sesame oil in a large pot
- Add chopped chicken, onion, cabbage, ginger, garlic, carrot, corn, lemongrass, lime leaf, 5 spice, rice vinegar, hoisin sauce and soy sauce
- Place lid on top and cook over a low to medium heat until the cabbage is soft
- While the cabbage is cooking place vermicelli noodles into boiling water, leave for 1 minute then drain
- Roughly chop the noodles
- Add chopped noodles to cooked cabbage mixture
- Use 2 spring roll wrappers per spring roll
- Place the cabbage mixture onto the wrappers and fold in the sides, then roll up into cylinders
- Place spring rolls on a baking tray
- Brush lightly with oil
- Bake for approximately 15 minutes or until golden brown
-
10 mlsesame oil
-
500 gchicken thigh fillets, skin off, chopped finely
-
100 gonion, sliced
-
425 gcabbage, shredded
-
10 gfresh ginger, crushed
-
5 ggarlic, crushed
-
160 gcarrot, grated
-
140 gcorn kernels
-
20 gfresh lemongrass, finely chopped
-
2kaffir lime leaves, finely shredded
-
1/2 tspChinese 5 spice powder
-
30 mlrice vinegar
-
30 ghoisin sauce
-
30 mlsoy sauce
-
35 gvermicelli rice noodles
-
2020cm spring roll wrappers
-
10 mlvegetable oil
Per serve
-
Energy1069kJ
-
Total Fat4.6g
-
Saturated Fat1.1g
-
Total Carbohydrate36.6g
-
Sugars3.7g
-
Dietary Fibre3.6g
-
Sodium148mg
Method
- Heat oven to 200C
- Heat the sesame oil in a large pot
- Add chopped chicken, onion, cabbage, ginger, garlic, carrot, corn, lemongrass, lime leaf, 5 spice, rice vinegar, hoisin sauce and soy sauce
- Place lid on top and cook over a low to medium heat until the cabbage is soft
- While the cabbage is cooking place vermicelli noodles into boiling water, leave for 1 minute then drain
- Roughly chop the noodles
- Add chopped noodles to cooked cabbage mixture
- Use 2 spring roll wrappers per spring roll
- Place the cabbage mixture onto the wrappers and fold in the sides, then roll up into cylinders
- Place spring rolls on a baking tray
- Brush lightly with oil
- Bake for approximately 15 minutes or until golden brown
Ingredients
-
10 mlsesame oil
-
500 gchicken thigh fillets, skin off, chopped finely
-
100 gonion, sliced
-
425 gcabbage, shredded
-
10 gfresh ginger, crushed
-
5 ggarlic, crushed
-
160 gcarrot, grated
-
140 gcorn kernels
-
20 gfresh lemongrass, finely chopped
-
2kaffir lime leaves, finely shredded
-
1/2 tspChinese 5 spice powder
-
30 mlrice vinegar
-
30 ghoisin sauce
-
30 mlsoy sauce
-
35 gvermicelli rice noodles
-
2020cm spring roll wrappers
-
10 mlvegetable oil
Ingredients
-
10 mlsesame oil
-
500 gchicken thigh fillets, skin off, chopped finely
-
100 gonion, sliced
-
425 gcabbage, shredded
-
10 gfresh ginger, crushed
-
5 ggarlic, crushed
-
160 gcarrot, grated
-
140 gcorn kernels
-
20 gfresh lemongrass, finely chopped
-
2kaffir lime leaves, finely shredded
-
1/2 tspChinese 5 spice powder
-
30 mlrice vinegar
-
30 ghoisin sauce
-
30 mlsoy sauce
-
35 gvermicelli rice noodles
-
2020cm spring roll wrappers
-
10 mlvegetable oil
Nutrition Facts
Per serve
-
Energy1069kJ
-
Total Fat4.6g
-
Saturated Fat1.1g
-
Total Carbohydrate36.6g
-
Sugars3.7g
-
Dietary Fibre3.6g
-
Sodium148mg
Method
- Heat oven to 200C
- Heat the sesame oil in a large pot
- Add chopped chicken, onion, cabbage, ginger, garlic, carrot, corn, lemongrass, lime leaf, 5 spice, rice vinegar, hoisin sauce and soy sauce
- Place lid on top and cook over a low to medium heat until the cabbage is soft
- While the cabbage is cooking place vermicelli noodles into boiling water, leave for 1 minute then drain
- Roughly chop the noodles
- Add chopped noodles to cooked cabbage mixture
- Use 2 spring roll wrappers per spring roll
- Place the cabbage mixture onto the wrappers and fold in the sides, then roll up into cylinders
- Place spring rolls on a baking tray
- Brush lightly with oil
- Bake for approximately 15 minutes or until golden brown