Garlic chicken and peppers, spring onions, grated carrot wrapped in crispy filo pastry. Served with a sweet soy dipped sauce.
Makes 10
Garlic Chicken Spring Rolls
10 filo pastry sheets
1 chicken breast, finely chopped
1 bunch of spring onions
1 red pepper, thinly diced
1 yellow pepper, thinly diced
1 carrot, grated
1 tbsp garlic, minced
2 tbsp soy sauce
1 tsp fresh ginger
Sesame oil
1 egg, beaten
Sesame seeds
Honey Soy Dipping Sauce
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp honey
1 tsp sesame seeds
Method
- In a large bowl, combine the diced chicken with the minced garlic, minced ginger, 1 tbsp of soy sauce and marinate in the fridge for an hour minimum
- Heat the sesame oil in a wok and stir-fry the marinated ingredients along with the spring onions, red pepper, yellow pepper and grated carrot until the chicken is cooked
- Once cooked, add in 1 tbsp of soy sauce and stir
- Remove from the wok and set aside to cool slightly
- Once the filling is cool, lay 2-3 sheets of filo pastry out and slice into 15cm x 25cm rectangles (the dimensions for one spring roll)
- Spoon the filling down one side of each pastry sheet and brush the beaten egg along the edges
- Roll the pastry up neatly whilst folding both sides over the filling
- Place the spring rolls onto a baking tray, brush with the beaten egg and sprinkle with sesame seeds
- Cook for 20-25 minutes until golden brown
- In the meantime, to make the dipping sauce combine the rice wine vinegar, soy sauce, honey and red pepper flakes and mix
- Serve the garlic chicken spring rolls with the honey soy dipping sauce
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