Tuesday, November 29, 2011

Baked Chicken Spring Roll

I like my spring rolls baked, not fried. More waist-friendly. 
Extremely crunchy just with a smudge of oil on your fingers :)

Baked Chicken Spring Roll (10 rolls)

french beans, sliced slanted
grated carrots, some bean sprouts
2 cloves garlic, minced
(not shown) 3 dried shiitake mushroom, soaked for few hours till soft, then minced
(not shown) 1/2 scallion, sliced
(not shown) 1 chicken breast meat
1 tsp sugar, 1 tsp salt
10 spring roll wrapper

How to
(not shown) rub the chicken breast meat with OO, S+P and baked for 20 mins (10 mins each side).
When it's cool to handle, shred them and set aside. 

In a pan, heat up some oil and add in the garlic till fragrant, add in the mushroom.
After a minute or so, add in the rest of ingredients.
Season with 1 tsp salt + 1/2 tsp salt + some pepper
Add in some chicken seasoning if desired.
Once all vegetables have turned soft, turn off the fire and cool the ingredients.

Because I wanted to share this with my vegetarian neighbour, I set aside the vegetable before mixing the rest with the shredded chicken. 

Preheat oven to 180 C, while you start folding the spring roll. 

Spray with some oil and bake for 15 mins on each side
Or till brown. 

Serve with nuoc cham.
(3 tbsp lime juice + 2 tbsp sugar + 1/2 C water + 2.5 tbsp fish sauce)

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