Crispy Chicken Spring Rolls with Asian Slaw
With Nadia Lim
Crispy chicken spring rolls
1 tablespoon oil (e.g. peanut, canola or soy)
600g boneless, skinless chicken breast or thighs, diced into 1cm cubes
2 cloves garlic, crushed
1 inch ginger, finely grated
¼ cup hoisin sauce
2 onions, thinly sliced
¼ cabbage, chopped
15-20 spring roll wrappers
Oil, for brushing
4 spring onions
¼ purple cabbage
2 carrots, peeled
¼ cup roasted peanuts
¼ cup lemon juice
2 tablespoons soy sauce
1 tablespoon sesame oil
¼ cup chopped coriander
Sweet chilli sauce
Preheat oven to 200°C.
1. 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.
2. Set chicken mixture aside, but keep pan on the heat. Add onion and cabbage, 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.
3. 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).
4. 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.
5. 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.
6. 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 sweet chilli sauce.