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
SERVES 10
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Method

  1. Heat oven to 200C
  2. Heat the sesame oil in a large pot
  3. Add chopped chicken, onion, cabbage, ginger, garlic, carrot, corn, lemongrass, lime leaf, 5 spice, rice vinegar, hoisin sauce and soy sauce
  4. Place lid on top and cook over a low to medium heat until the cabbage is soft
  5. While the cabbage is cooking place vermicelli noodles into boiling water, leave for 1 minute then drain
  6. Roughly chop the noodles
  7. Add chopped noodles to cooked cabbage mixture
  8. Use 2 spring roll wrappers per spring roll
  9. Place the cabbage mixture onto the wrappers and fold in the sides, then roll up into cylinders
  10. Place spring rolls on a baking tray
  11. Brush lightly with oil
  12. Bake for approximately 15 minutes or until golden brown
  • 10 ml
    sesame oil
  • 500 g
    chicken thigh fillets, skin off, chopped finely
  • 100 g
    onion, sliced
  • 425 g
    cabbage, shredded
  • 10 g
    fresh ginger, crushed
  • 5 g
    garlic, crushed
  • 160 g
    carrot, grated
  • 140 g
    corn kernels
  • 20 g
    fresh lemongrass, finely chopped
  • 2 
    kaffir lime leaves, finely shredded
  • 1/2 tsp
    Chinese 5 spice powder
  • 30 ml
    rice vinegar
  • 30 g
    hoisin sauce
  • 30 ml
    soy sauce
  • 35 g
    vermicelli rice noodles
  • 20 
    20cm spring roll wrappers
  • 10 ml
    vegetable oil
Per serve
  • Energy
    1069kJ
  • Total Fat
    4.6g
  • Saturated Fat
    1.1g
  • Total Carbohydrate
    36.6g
  • Sugars
    3.7g
  • Dietary Fibre
    3.6g
  • Sodium
    148mg

Method

  1. Heat oven to 200C
  2. Heat the sesame oil in a large pot
  3. Add chopped chicken, onion, cabbage, ginger, garlic, carrot, corn, lemongrass, lime leaf, 5 spice, rice vinegar, hoisin sauce and soy sauce
  4. Place lid on top and cook over a low to medium heat until the cabbage is soft
  5. While the cabbage is cooking place vermicelli noodles into boiling water, leave for 1 minute then drain
  6. Roughly chop the noodles
  7. Add chopped noodles to cooked cabbage mixture
  8. Use 2 spring roll wrappers per spring roll
  9. Place the cabbage mixture onto the wrappers and fold in the sides, then roll up into cylinders
  10. Place spring rolls on a baking tray
  11. Brush lightly with oil
  12. Bake for approximately 15 minutes or until golden brown