Homemade chicken spring rolls

Homemade chicken spring rollsMy kids keep asking me to make these for their lunch boxes. They loved them and I now make them in bigger batches as this batch only lasted a day. You could add all sorts of grated veggies to the chicken mixture, but I opted to go for straight chicken.

While they do take a little time to make up, setting yourself up a production line works well.
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A clean tea towel becomes your work mat.
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I used baking paper, so I could stack another level of rolls.
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I found it works best to shallow fry in small batches.
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Always essential to taste test!
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I could have eaten a whole stack of these.
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As could the kids.
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4.5 from 2 reviews
Homemade chicken spring rolls
 
Author::
Recipe type: lunch box
Ingredients:
  • 1 large onion
  • 700 grams chicken mince
  • 1 -2 cloves garlic
  • 2 tsp fresh ginger
  • 1 ½ tbsp sweet chilli sauce
  • 1 ½ tbsp balsamic vinegar
  • 2 tbsp coconut oil
  • 20 - 24 rice paper sheets
  • Approx 5 tbsp coconut oil for frying
Method:
  1. Finely chop onion, prepare garlic for crushing and finely dice ginger. Combine the balsamic vinegar and sweet chill sauce.
  2. Add the coconut oil to a large frying pan and heat on medium. Once heated add the onion and cook for 3 - 4 minutes until transparent.
  3. Crush garlic into the pan and add ginger, stir and cook for a couple of minutes.
  4. Add chicken mince and break it up as you are cooking it.
  5. Once the chicken is cooked, add the combined sauces and cook for a further few minutes.
  6. Allow the chicken mixture to cool before you begin making your spring rolls.
  7. Set yourself up on a space with some room. You will need a dish of warm water, a clean dry tea towel, a container to place the spring rolls into and your chicken mixture.
  8. Place the rice paper into the warm water for a couple of seconds. Drain off excess water then place on the tea towel.
  9. Place ¼ cup of mixture close to one end of the rice paper.
  10. Once the rice paper is soft, fold the end over the meat, then fold in each side, then roll the mixture up tightly.
  11. Place it in the container and repeat the process until you have made up all of your spring rolls. We made 22 spring rolls.
  12. Place them in the fridge for 2 hours.
  13. Remove from the fridge and add 5 tbsp coconut oil ( or enough to cover the base of your pan), heat on a medium heat.
  14. Make sure they are all sitting in oil or they will stick if you are not using a non stick fry pan. Turn frequently and brown all sides.
  15. Drain on paper towel.
  16. Add more coconut oil if needed and cook the next batch
  17. They cook better in smaller batches of 5 - 6.
  18. Either eat straight away in lettuce with mint and sweet chilli sauce or if your kids are like mine, they love them cold in their lunch box straight up!

 

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Have you made homemade spring rolls before? What do you put in yours?

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Comments

  1. says

    My kids would love these, great way to send protein to school. Do they go very soggy in the fridge overnight if you are using them for lunches? Also wondering why you used rice paper sheets rather than spring roll wrappers?

    I have always made spring rolls with pork mince and I like to add vermicelli noodles chopped up and some vegies.

  2. says

    Thanks for sharing this Nicole! I’ve tried to ‘bake’ rice paper rolls as faux spring rolls but it didn’t work (at all!). Refrigerating and then slightly frying them sounds perfect! (I might even also add some veges!)

    Deb

  3. Bronwyn says

    Miss 11 happily rolled the spring rolls with me. Mr, myself and my two fussy eaters, Masters 14 and 7 ate them. I am delighted when all five of us enjoy a new food.

  4. Sophie Reid says

    Thanks for this one – fabulous!! Can you freeze them? I’m also going to make your chocolate wheat box slice this week! Thanks for sharing your experience with us!

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