Crispy Chicken Spring Rolls with Shiitake and Cabbage
By Joe
Source: America's Test Kitchen.
Crisp fried wrappers hold a savoury chicken and vegetable filling, flavoured with shiitake, ginger and garlic and served with a sweet chilli dip.
Always check the labels of the products you use.
Method
- 1
Cook Chicken. Cook the chicken mince in a non-stick frying pan on medium-high, breaking it up, until no longer pink and reaching 74°C, about 5 minutes.
- 2
Aromatics. Add the spring onion whites, garlic and ginger and cook for 1 minute.
- 3
Filling. Stir in the cabbage and carrot mix, shiitake mushrooms, soy sauce, sugar and vinegar and cook until the cabbage just softens, about 3 minutes, then off the heat stir in the sesame oil and spring onion greens, spread on a plate and chill for about 5 minutes.
- 4
Wrap. Set a wrapper as a diamond, spoon a packed 80 ml of filling onto the lower half and shape into a log, then wet the edges with water, fold the bottom corner over, fold in the sides and roll up tightly to seal.
- 5
Fry. Heat the oil in a pan on medium to 160°C and fry the rolls seam side down, turning, until golden, 2-4 minutes per side.
- 6
Serve. Drain, cool for 5 minutes and serve with sweet chilli sauce.
Storage
Best eaten freshly fried; leftovers keep in the fridge for up to a day and can be recrisped in a hot oven. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.9 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
18 g per serving
36 % of the 50 g daily maximum · 72 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 30 cm non-stick frying pan
- wooden spoon
- large plate
- small bowl of water
- damp kitchen paper
- tongs
- digital thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 365 kcal |
| Protein | 14.2 g |
| Carbohydrate | 36.2 g |
| of which sugars | 20.6 g |
| of which free sugars | 18 g |
| Fat | 18.8 g |
| of which saturates | 2.5 g |
| Fibre | 2.9 g |
| Salt | 2.71 g |
Protein per 100 kcal
3.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
