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JUMBO CHICKEN SPRING ROLLS

We all love the popular chinese spring roll but not many of you would make it at home. Unless of course you use the SORTED method. An easier, healthier version which is just as crispy and tasty.

INGREDIENTS

STEP-BY-STEP-GUIDE

PREHEAT OVEN

Preheat the oven to 200°C.

PREP CHICKEN AND MARINADE

Slice the chicken into very thin strips and put into a bowl. Sprinkle over the Chinese 5 spice powder and marinate for half an hour with a tbsp of soy sauce and sesame oil.

PREP VEGETABLES

Deseed and dice the chilli, peel and grate the ginger and garlic, chop the coriander and mix together, before dividing equally between two bowls. Peel the carrot, deseed the peppers, and thinly slice both with the spring onions.

TOSS VEGETABLES

Toss the sliced vegetables into one of the bowls of ginger, garlic, coriander and chilli.

COOK CHICKEN

Fry the chicken in a hot pan or wok until coloured and just cooked. dump the fried chicken into all the raw sliced ingredients and leave to cool.

FILL PASTRY

Lay out one filo pastry sheet at a time and brush half the sheet with the egg wash. Fold in half to make a double layer and brush the edges with egg and turn the pastry so the point of a diamond faces you. Spoon a generous amount of the chicken mix, with minimal liquid, into the middle of the diamond in a cigar shape, but not right to the edges. Move the bottom corner of the diamond over the mixture, roll half way keeping it fairly tight and fold the sides in. Keep rolling until it forms the spring roll shape.

BAKE IN OVEN

Brush with a little sesame oil and bake for 15 minutes until golden and crispy all over.

MAKE DRESSING

Whisk the remaining chilli, ginger, garlic and coriander with the honey, and 2 tbsp of both soy sauce and sesame oil.

SERVE WITH DRESSING

Take the rolls out of the oven and serve with the dip and a light salad of choice. Makes 4 large (or 8 small)