1 Point spring rolls

Ingredients

Chicken breast mince

500 g

Garlic

3 clove(s), grated

Fresh ginger

1 tbs, grated

Bean sprouts

175 g

Coleslaw mix, without dressing

200 g

Kecap manis

3 tsp

Chilli and garlic sauce

1 tbs

Mountain bread

8 individual, (8 x 25g rye variety)

Lime(s)

1 medium, cut into wedges, to serve

Green shallot(s)

1 tbs, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat a large non-stick frying pan over medium–high heat. Add mince, garlic and ginger, and cook, stirring to break up any lumps, for 5 minutes or until browned. Add bean sprouts, coleslaw, kecap manis and chilli garlic sauce, and cook, stirring, for 2 minutes or until the veg are tender. Set aside to cool.
  2. Preheat oven to 200°C. Line a baking tray with baking paper. Cut wraps into quarters. Working one at a time, place 2 tablespoons of filling diagonally across one corner. Fold this corner over the filling, then fold the two sides into the centre. Roll to enclose filling. Repeat with remaining wraps and filling.
  3. Place spring rolls, seam-side down, on prepared tray and lightly spray with oil. Bake for 10–15 minutes or until golden and crisp. Cut each roll into 4 pieces and serve with lime wedges, sliced shallots and light sweet chilli sauce, if you like (see tips).

One WW point

Ingredient Notes:

  • Chicken Breast Mince: Make sure to use lean chicken breast mince for a healthier option. You can also substitute with turkey or tofu mince for a vegetarian version.
  • Garlic and Fresh Ginger: These aromatic ingredients add flavor to the filling. Grating them ensures they are evenly distributed.
  • Bean Sprouts and Coleslaw Mix: These crunchy vegetables provide texture and freshness to the filling. You can adjust the quantities or use other vegetables according to your preference.
  • Kecap Manis and Chilli Garlic Sauce: These sauces add sweetness and a hint of spice to the filling. Adjust the amount of chilli garlic sauce based on your desired level of heat.
  • Mountain Bread: This thin, flatbread is used to wrap the filling. The rye variety adds a nutty flavor, but you can use any type of wrap or spring roll wrapper.
  • Lime and Green Shallots: These are used as garnishes to add brightness and freshness to the dish. They can be omitted if preferred.

Instructions Clarification:

  • Frying the Filling: Cook the chicken mince, garlic, and ginger until the chicken is browned and cooked through. Stirring helps break up any lumps and ensures even cooking.
  • Adding Vegetables and Sauces: Once the chicken is cooked, add the bean sprouts, coleslaw mix, kecap manis, and chilli garlic sauce. Cook until the vegetables are tender and coated in the sauce.
  • Preparing the Spring Rolls: Cut the mountain bread into quarters and fill each piece with about 2 tablespoons of the cooled filling. Fold the corners over the filling, then roll to enclose. This creates the spring roll shape.
  • Baking the Spring Rolls: Preheat the oven and line a baking tray with parchment paper. Place the spring rolls seam-side down on the tray and lightly spray with oil. Bake until golden and crisp.
  • Serving Suggestions: Serve the baked spring rolls with lime wedges and sliced shallots for added flavor. You can also offer light sweet chilli sauce on the side for dipping.

These Chicken Spring Rolls are a delicious and healthier alternative to fried spring rolls, perfect for appetizers or light meals. Enjoy!