Bread Chicken Spring Rolls
I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Ingredients
- 10 slices bread, trim off the crust all sides
- 1/2 cup mayo
- chicken stuffing
- cooking oil, for frying
For the Chicken Stuffing
- 1 cup chicken, boiled or steamed, shredded
- 1 carrot, shredded
- 1 green bell pepper, thinly sliced
- 1 cup cabbage, shredded
- 4 spring onions, thinly sliced, green and white separated
- 3 cloves garlic, smashed and minced
- 1 tablespoon ginger, grated
- 2 fresh green chilies, sliced
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 1 teaspoon salt
- 5 tablespoons cooking oil
Instructions
For the Stuffing
- Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
- Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.
To Assemble
- Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
- Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
- Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
- Serve.
Notes
Low cost.
Adapted from an internet recipe.
