Spring Rolls With Chilli & Coriander Dipping Sauce Recipe


MethodMain Ingredient


 Egg thread noodles100 Gram
 Olive oil3 Tablespoon
 Garlic2 Clove (10 gm), crushed
 Boneless skinless chicken breasts2 , each cut into thin strips
 Spring onions8 , finely sliced
 Carrot1 Large, grated
 Bean sprouts4 Ounce (125 Gram)
 Dried chile flakes1 Teaspoon
 Spring roll wrappers20
 Eggs2 , beaten
Coriander dipping sauce
 Runny honey2 Tablespoon
 Chili sauce2 Tablespoon
 Chopped fresh coriander2 Tablespoon, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 2427 Calories from Fat 591

% Daily Value*

Total Fat 67 g102.6%

Saturated Fat 11.9 g59.3%

Trans Fat 0.1 g

Cholesterol 706.5 mg

Sodium 634.3 mg26.4%

Total Carbohydrates 327 g109.1%

Dietary Fiber 13.4 g53.4%

Sugars 46.1 g

Protein 130 g260.4%

Vitamin A 324% Vitamin C 103.9%

Calcium 29.1% Iron 58.3%

*Based on a 2000 Calorie diet


Cook the noodles in a large saucepan of boiling water for 3-4 minutes.
Drain them well, then cut into 5cm (2in) lengths.
Heat 1 teaspoon of the oil in a frying pan.
Add the garlic and fry gently for 1 minute.
Add the chicken strips and continue to fry for 3 minutes, until cooked.
Stir in the spring onions, carrot, beansprouts, and chilli flakes and continue to cook for 1 minute.
Preheat the oven to 200°C/400°F/Gas 6.
Brush the spring roll wrappers on one side with a little beaten egg.
Spoon a little filling on to each wrapper and roll up, ensuring that the filling is completely enclosed.
Brush each spring roll with a little oil and place on a baking sheet.
Bake for 10-12 minutes, or until golden.