Chicken and Vegetable Baked Spring Rolls
Slimming Eats Recipe
Makes 6 spring rolls
Green – 7 syns for 2 spring rolls (leave out the chicken)
Original – 7 syns for 2 spring rolls
Extra Easy – 7 syns for 2 spring rolls
1 large chicken thigh (skin and visible fat removed), cut with scissors into thin strips
handful of beansprouts
handful of broccoli slaw mix (if you can’t get this, use some finely shredded cabbage and carrot)
1 teaspoon of grated fresh ginger
1 garlic clove, crushed
light soy sauce
Frylight or Pam spray
6 egg roll wraps (21 syns) – you should find these in your local Oriental market
Preheat oven to 180c or 350f
Spray a frying pan with some Frylight or Pam spray
Add the garlic and ginger and chicken thigh and cook until browned.
Add the beansprouts and broccoli slaw mix and stir fry for a few minutes, add a little light soy sauce and some black pepper.
Get one egg roll wrap
add some of your mixture to the centre and fold in the corners like below
Fold one of the points right up across (like an unsealed envelope)
and then fold over the other point, to make a spring roll. Slightly wet the point with some water, to seal.
Repeat with remaining spring rolls, spray a baking tray with some Frylight or Pam spray.
Add the spring rolls, and spray over the top with some more frylight or Pam spray
Bake in the oven for approx 20 mins (turning over half way through cooking time).
You can add various other fillings to these, such as pork, shrimp, tofu, quorn etc.
These are also great served with some sweet chilli sauce
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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