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Freezable
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.
Cooking time10 minutes
Prep time30 minutes
DifficultyMedium.svg?rev=-1)
Servings12 portions
- 3 cups Blue Band
- 1 tablespoon ginger and garlic paste
- 1/2 kg chicken minced
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 2 tablespoons green chilli finely chopped
- 2 tablespoons coriander chopped
- 1 cup carrots shredded
- 1 cup mixed capsicums chopped
- 1 cup cabbage chopped
- 1 egg
- 1 packet spring roll wrappers
- salt to taste
- 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.
- Add carrots, capsicum and cabbage and cook until chicken is lightly browned and the vegetables are cooked. Set aside and let cool.
- Brush the edges of a spring roll wrapper with egg, add 2 tablespoons of the chicken filling and roll into a spring roll shape.
- Heat 2 ½ cups of Blue Band margarine in a wok and deep fry the spring rolls until golden brown.
| Energy (kcal) | 246 kcal |
| Energy (kJ) | 1029 kJ |
| Protein (g) | 8.7 g |
| Carbohydrate incl. fibre (g) | 16.9 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 |
| Unsaturated fat (g) | 4.3 g |
| Monounsaturated fat (g) | 2.8 g |
| Polyunsaturated fat (g) | 1.5 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 49 mg |
| Sodium (mg) | 77 mg |
| Salt (g) | 0.19 g |
| Vitamin A (IU) | 2100 IU |
| Vitamin C (mg) | 16.4 mg |
| Calcium (mg) | 17 mg |
| Iron (mg) | 0.80 mg |
| Potassium (mg) | 172 mg |
