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Super mini spring rolls
Super mini spring rolls, easy to make, baked not fried, super yummy, freezable & kid friendly.Crunchy & made with wonton wrapers to make them really small!
5
from 1 vote
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
40
Calories:
34
kcal
Author:
Kylie
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Ingredients
▢
1
packet dumpling wrappers
shanghai wonton skins, square- 40
▢
1
cup
shredded cooked chicken
▢
1
cup
frozen corn
▢
1
carrot
grated
▢
50
grams
bifoon/ vermicelli rice noodles- cooked and cooled and rinsed
▢
1
teaspoon
coriander finely chopped
▢
½
cup
kecap manis
▢
coconut oil spray
Instructions
Preheat oven to 200 degrees.
Combine chicken, noodles, corn, carrot, coriander and kecap manis in a bowl.
Mix together well.
Put ½ a teaspoon of mix on the wrapper then roll up, tucking the edges in and sealing with water.
Place on a lined oven tray.
Spray lightly with coconut oil.
Bake at 200 degrees for 15 minutes.
These can also be frozen before baking.
Nutritional Information
Serving:
1
roll
|
Calories:
34
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
1
g
|
Cholesterol:
3
mg
|
Sodium:
145
mg
|
Sugar:
2
g
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