Crispy Chicken Spring Rolls
Asian's favourite snack of crispy spring roll with creamy chicken fillings but not as how you know it.
: 15 minutes
: 5 minutes
: 8 servings
4 sheets spring roll sheet, defrosted
sweet chilli sauce, to serve
1 chicken breast fillet, diced
200ml thickened cream
1 tbsp sesame oil
1 tsp wasabi paste
a pinch of salt
a pinch of black pepper
1/4 cup roasted sesame seeds
In a food processor, process chicken, cream, sesame oil, wasabi, salt and pepper until combined.
Stir in the roasted sesame seeds.
Spread 1/4 of the chicken mixture onto the spring roll sheet. Tightly roll up to enclose.
Repeat with the remaining spring roll sheets and chicken mixture. To make a total of 4 rolls.
Heat oil in a frying pan. Fry the spring roll for 4-5 minutes until golden crispy on the outside and chicken is cooked through on the inside.
Cut into 2-cm pieces and serve with sweet chilli dipping sauce.
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