Recipe

Chicken spring rolls

  • 45 mins cooking
  • Makes 50 Item
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Ingredients

Chicken spring rolls
  • 1 large_piece (180g) carrot, coarsely grated
  • 1 cup (160g) barbecued chicken, shredded
  • 1 tablespoon light soy sauce
  • 50 wonton wrappers

Method

Chicken spring rolls
  • 1
    Preheat oven to 220°C (200°C fan forced). Grease and line oven tray with baking paper.
  • 2
    Combine carrot, chicken and sauce in medium bowl. Place rounded teaspoons of chicken mixture along bottom edge of each wrapper. Fold in the sides, moisten top edge with water. Roll wrappers to enclose filling.
  • 3
    Place rolls on oven tray, bake about 15 minutes or until rolls are browned lightly and crisp.

Notes

You'll need to buy 2 x 270g packets of wonton wrappers. They are available from the refrigerated section of Asian grocery stores and most supermarkets. The rolls can be made a day before they're needed, keep covered with damp absorbent paper, then plastic wrap, in the fridge. Bake the rolls up to an hour before serving.