Welcome to principal Media Studios

 

CRISPY SPRING ROLLS RECIPE

Per serving 12.6g fat; 792kj               

Referral link

 ¼ barbecued chicken               (ie, 125g meat)

2 green onions1 large (180g)         carrot, carrot, coarsely grated.

1/3 cup fresh coriander leaves     2 tsps  grated fresh ginger     ¼ sesame oil

½ tsp Chinese five-spice          12 22cm-round rice        paper sheets

2 tbsps peanut oil        sweet chilli sauce, for dipping.

Remove skin and bones from chicken, shred the meat. Cut green onions into thin strips about 6cm long. Combine chicken, green onions, carrot, coriander, ginger, sesame oil and five-spice. Lay rice paper sheets out on work surface, brush both sides with water, stand 3 minutes or until softened. Divide chicken mixture betwwen rice paper, fold in the sides, roll tightly.

Heat half the peanut oil in a non-stick frying pan, add half the rolls. Cook over medium heat for 3 minutes or until crisp, lightly browned and warmed through; toss pan occasionally to give even browning, repeat with remaining peanut oil and rolls. Serves with chilli sauce.