Crispy Chicken Spring Rolls with Shiitake and Cabbage
Inspired by techniques from America's Test Kitchen.
Crisp fried wrappers hold a savoury chicken and vegetable filling, flavoured with shiitake, ginger and garlic and served with a sweet chilli dip.
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Method
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Equipment
- 30 cm non-stick frying pan
- wooden spoon
- large plate
- small bowl of water
- damp kitchen paper
- tongs
- digital thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 468 kcal |
| Protein | 17.7 g |
| Carbohydrate | 56.9 g |
| of which sugars | 21 g |
| of which free sugars | 18 g |
| Fat | 19.3 g |
| of which saturates | 2.6 g |
| Fibre | 3.8 g |
| Salt | 3.21 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 225 g chicken mince
- 6 spring onions, whites and greens sliced separately
- 3 garlic cloves, finely chopped
- 2 tsp grated fresh ginger
- 200 g finely shredded white cabbage and carrot
- 115 g shiitake mushrooms, stems removed, chopped
- 3 tbsp soy sauce
- 12 g sugar about 1 tbsp
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
Rolls
- 8 spring roll wrappers (about 18 cm square)
- 480 ml neutral oil, for frying about 45 g is absorbed
- 120 ml sweet chilli sauce, to serve
- 1
Cook Chicken. Cook the chicken mince in a non-stick frying pan on medium-high, breaking it up, until no longer pink and reaching 74°C, about 5 minutes.
- 2
Aromatics. Add the spring onion whites, garlic and ginger and cook for 1 minute.
- 3
Filling. Stir in the cabbage and carrot mix, shiitake mushrooms, soy sauce, sugar and vinegar and cook until the cabbage just softens, about 3 minutes, then off the heat stir in the sesame oil and spring onion greens, spread on a plate and chill for about 5 minutes.
- 4
Wrap. Set a wrapper as a diamond, spoon a packed 80 ml of filling onto the lower half and shape into a log, then wet the edges with water, fold the bottom corner over, fold in the sides and roll up tightly to seal.
- 5
Fry. Heat the oil in a pan on medium to 160°C and fry the rolls seam side down, turning, until golden, 2-4 minutes per side.
- 6
Serve. Drain, cool for 5 minutes and serve with sweet chilli sauce.
Storage
Best eaten freshly fried; leftovers keep in the fridge for up to a day and can be recrisped in a hot oven. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
