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Chicken and veggie baked spring rolls
These delicious chicken and veggie baked spring rolls are healthier because they are baked not fried! Perfect as an easy dinner and quick to make!
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from
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
20
spring rolls
Calories:
166
kcal
Author:
Kylie
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Ingredients
▢
4
tbsps
oil of your choice
▢
500
grams
chicken mince
▢
2
tsps
chinese 5 spice
▢
¼
cup
soy sauce
▢
2
spring onions
finely sliced
▢
1
carrot grated
▢
1
zucchini grated
▢
100
grams
mushrooms
finely sliced
▢
2
tbsps
oyster sauce
▢
1
packet
20 sheets spring roll wrappers
▢
oil
extra for brushing
Instructions
Preheat oven to 220 degrees celsius.
Heat 2 tbsps of the oil in a frypan.
Combine the chicken mince, soy sauce and chinese 5 spice in a large bowl.
Cook the mince mix over high heat for 5 minutes. Remove to a bowl.
Add the remaining oil, and the spring onions. Cook until soft.
Add the grated carrot, mushrooms and zucchini to the fry pan, cook 3 minutes.
Add the chicken mince back to the frypan with the oyster sauce and cook, stirring until well combined.
Remove from the heat and allow to cool.
Roll the spring rolls into the wrappers and place on a lined oven tray.
Brush lightly with oil and bake at 220 for 15-20 minutes or until golden.
Nutritional Information
Serving:
2
spring rolls
|
Calories:
166
kcal
|
Carbohydrates:
19.8
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
1.2
g
|
Polyunsaturated Fat:
4.3
g
|
Cholesterol:
24.4
mg
|
Sodium:
334.1
mg
|
Fiber:
0.8
g
|
Sugar:
0.4
g
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