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.

SERVES10
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner

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
  • 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