Chicken Spring Rolls
These chicken spring rolls are one of my favourite foods for a summer lunch. Heaps of refreshing vegetables, fresh mint, and chicken, all wrapped up in rice paper rolls and ready to dip in a delicious, savoury sesame sauce.
Vegetables (Contains Onion, Garlic), Chicken (19%), Pastry (Wheat Flour (48%), Water, Coconut Oil, Salt) (12%), Sugar, Oyster Sauce (Contains Wheat), Satay Sauce (Contains Peanuts, Soy, Shellfish, Wheat), Potato Starch, Salt, Sesame Oil, Flavour Enhancer (621), Herbs, Black Pepper.
|Serving size: 110g|
|AVG. PER SERVE||AVG. PER 100G|
|– Fat, Saturated||2.0g||1.8g|
Allergy Advice & Storage
Product contains: Wheat, Peanuts, Shellfish, Soy, Sesame.
May contain: Tree Nuts, Milk, Egg.
Cook spring rolls from frozen. For best results, we recommend deep frying your spring rolls.
For best results do not overcrowd or overcook, and keep an eye on them during preparation.
- Heat oil to 180°C
- Place spring rolls in for 3-5 minutes on reduced heat to 160°C
- Turn heat up to 180°C for a further 3-5 minutes until golden brown
- Remove rolls and place on absorbent material. Let stand for 2 minutes before serving. Eat while they’re lovely and crisp!
As a serving suggestion, try with sweet chilli or a honey soy dipping sauce!