Crispy spring rolls often get a bad rap for being fatty and oily (from being deep fried). It was a revelation when I discovered you can bake them and get the same crispy delicious results!
Here’s my recipe for a much healthier version of crispy spring rolls, served with a slaw with lots of fresh vegetables, coriander and peanuts with a tasty Asian dressing. They’re similar to the takeaway version but so much healthier, and the kids will love them! You could add tofu instead of chicken for a great vegetarian version, or even pork mince. The salad is a classic and goes with anything.
Crispy chicken spring rolls
- oil 1 tablespoon (e.g. peanut, canola or soy)
- chicken thighs 600g, boneless and skinless, diced into 1cm cubes
- garlic 2 cloves, crushed
- ginger 1 inch, finely grated
- hoisin sauce ¼ cup
- onions 2, thinly sliced
- cabbage ¼, chopped
- spring roll wrappers 15-20 (you can buy these in the frozen section of supermarkets and Asian grocery stores)
- oil for brushing
- spring onion (scallion) 4
- purple cabbage ¼
- carrots 2, peeled
- peanuts ¼ cup roasted
- lemon juice ¼ cup
- soy sauce 2 tablespoons
- sesame oil 1 tablespoon
- coriander (cilantro) ¼ cup chopped
- sweet chilli sauce
Preheat oven to 200°C/390 Fahrenheit.
- Heat oil in a large fry pan on high heat. Cook chicken, garlic and ginger for 3-4 minutes or until chicken is cooked through.
- Add hoisin sauce and mix together. Set chicken mixture aside, but keep pan on the heat.
- Add onion and cabbage to the pan, and cook for 3-4 minutes until starting to caramelise (the sweetness in the leftover hoisin sauce in the pan will help this). If the vegetables catch on the bottom of the pan, add a couple of tablespoons of water to prevent them sticking and burning.
- Add back cooked chicken and mix together. Season with freshly ground black pepper (it may not need much salt as the hoisin can be quite salty).
- To assemble spring rolls, lay one wrapper on a clean, dry flat surface. Place 2 spoonfuls of chicken mixture (about ¼ cup) in the centre of each wrapper, leaving 1 ½ inches clear on the left- and right-hand edges.
- Fold wrapper over to encase the filling, then fold in edges and continue to roll up. Repeat with remaining wrappers and filling. Place spring rolls on a baking tray with the seam facing down. Brush with oil and bake for 15-20 minutes until crisp and golden.
- While the spring rolls are baking, make the slaw. Finely slice the spring onions and cabbage; shred or grate the carrots; roughly chop the peanuts. Mix lemon juice, soy sauce and sesame oil together and toss with slaw just before serving.
- To serve, place 3-4 spring rolls on each plate and serve with slaw on the side. Serve with a little sweet chilli sauce.