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Includes
recipe image Spring Rolls
  • freezable
  • lunchbox
  • snack
  • blue-band-margarine
  • cooking-blue-band-original
  • medium
  • chicken
  • pastry
  • chinese
  • snack
  • pastries
  • pregnancy-safe
  • nut-free
  • gluten-free

Spring Rolls

Everyone's favorite Spring Rolls are a delight to have for snack-time! Prepare with Blue Band margarine to get that golden-fried light, crispy and tasty roll.

Delicious crispy Spring Rolls that make a perfect snack for children.

  • Prep Time
     
    30 minutes
  • Ready in 40 minutes
  • Servings
     
    12 portions
  • Difficulty
     
    Medium

Ingredients
 

  • Includes
    3 cups Blue Band
  • Includes
    1 tablespoon ginger and garlic paste
  • Includes
    1/2 kg chicken minced
  • Includes
    1 tablespoon red chilli powder
  • Includes
    1 teaspoon turmeric powder
  • Includes
    2 tablespoons green chilli finely chopped
  • Includes
    2 tablespoons coriander chopped
  • Includes
    1 cup carrots shredded
  • Includes
    1 cup mixed capsicums chopped
  • Includes
    1 cup cabbage chopped
  • Includes
    1 egg
  • Includes
    1 packet spring roll wrappers
  • Includes
    salt to taste

Nutritional guidelines (per serving)

  • 246 kcal
    Energy (kcal)
  • 8.7 g
    Protein (g)
  • 15.8 g
    Carbohydrate excl. fibre (g)
  • 16.4 g
    Fat (g)
  • Energy (kcal)
    246 kcal
  • Protein (g)
    8.7 g
  • Carbohydrate excl. fibre (g)
    15.8 g
  • Sugar (g)
    1.6 g
  • Fibre (g)
    1.1 g
  • Fat (g)
    16.4 g
  • Saturated fat (g)
    4.1 g
  • Sodium (mg)
    77 mg
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Nutritional information is calculated using an ingredient database and should be taken as an estimate

 

Instructions
 

  1. Heat ½ cup Blue Band margarine in a wok. Add ginger garlic paste and fry on low heat until light brown. Add minced chicken, red chili powder, turmeric, chopped green chili and coriander. Mix well on medium heat.
  2. Add carrots, capsicum and cabbage and cook until chicken is lightly browned and the vegetables are cooked. Set aside and let cool.
  3. Brush the edges of a spring roll wrapper with egg, add 2 tablespoons of the chicken filling and roll into a spring roll shape.
  4. Heat 2 ½ cups of Blue Band margarine in a wok and deep fry the spring rolls until golden brown.
 

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