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Low fat chicken spring rolls with Hoisin sauce

Transform your favourite Chinese takeaway dish with our low fat chicken spring rolls. They've been made using rice pancakes and are full of tasty veggies.

Serves 16

Prep Time 20 min

Cooking Time n/a

Ingredients

  • 150g mangetout, trimmed and shredded
  • 2tbsp hoisin sauce
  • Juice ½ lime
  • 250g cooked skinless chicken breast, shredded
  • 16 x 20cm rice pancakes
  • 1 small red pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 16 large fresh mint leaves
  • 2tbsp reduced-salt soy sauce,  to serve

Method

  1. Put the mangetout in a small heatproof bowl and cover with boiling water. Blanch for 30 sec, then rinse under cold running water and drain well.
  2. In a medium bowl, mix the hoisin sauce with the lime juice and a good pinch of ground white pepper. Add the chicken and toss together.
  3. Soak the rice pancakes by dipping them individually into a bowl of hot water for 10–20 sec, then putting them on clean kitchen towels to absorb any excess water.
  4. Put a few chicken shreds in the centre of each rice pancake. Drizzle with a little of the hoisin mixture from the bowl, then top each with some mangetout, pepper and carrot slices and 1 mint leaf – but don’t overfill as the pancakes will tear.
  5. Lightly oil a serving plate. Roll up the rice pancakes to enclose the filling, tucking in the ends, to form spring rolls. As you finish each one, put it on the plate under a slightly damp cloth to prevent it sticking or drying out as you fill the others. Serve with the soy sauce in a bowl for dipping.

Nutrition per serving

Read more on how we calculate nutrition.
174 5.8g 0.8g 0.2g 0.9g 2.3g 0.4g 8mg 10.3g 0.2mg

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