My 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.
A clean tea towel becomes your work mat.
I used baking paper, so I could stack another level of rolls.
I found it works best to shallow fry in small batches.
Always essential to taste test!
I could have eaten a whole stack of these.
Homemade chicken spring rolls
Author:: PlanningQueen
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:
- Finely chop onion, prepare garlic for crushing and finely dice ginger. Combine the balsamic vinegar and sweet chill sauce.
- 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.
- Crush garlic into the pan and add ginger, stir and cook for a couple of minutes.
- Add chicken mince and break it up as you are cooking it.
- Once the chicken is cooked, add the combined sauces and cook for a further few minutes.
- Allow the chicken mixture to cool before you begin making your spring rolls.
- 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.
- Place the rice paper into the warm water for a couple of seconds. Drain off excess water then place on the tea towel.
- Place ¼ cup of mixture close to one end of the rice paper.
- Once the rice paper is soft, fold the end over the meat, then fold in each side, then roll the mixture up tightly.
- Place it in the container and repeat the process until you have made up all of your spring rolls. We made 22 spring rolls.
- Place them in the fridge for 2 hours.
- Remove from the fridge and add 5 tbsp coconut oil ( or enough to cover the base of your pan), heat on a medium heat.
- 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.
- Drain on paper towel.
- Add more coconut oil if needed and cook the next batch
- They cook better in smaller batches of 5 - 6.
- 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!
Notes:
Alternatively you can roll them into spring rolls, place them onto a tray lined with baking paper. Brush the paper with melted coconut oil, then place the spring rolls onto the tray. Brush a little more coconut oil onto the top of each spring roll then bake in a moderate oven for 20 - 30 minutes.
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