Make Chicken and Vegetable Rolls at Home
Make Chicken and Vegetable Rolls at Home The Chinese name for spring roll is ‘Chun-juen’, which is a literal translation – ‘spring roll’, but there is no evidence to suggest that this is a dish served only during springtime. Although this dish is served more in Western restaurants than in China, I wanted to include it here as it makes a delicious and wonderful starter. In Shanghai’s neighboring province of Zhejiang, they serve sweet spring rolls filled with red bean paste – similar to northern China. Spring roll wrappers have to be one of the best inventions. If you are watching your weight, don’t deep fry the roll, instead, eat them “raw” and uncooked – just as tasty!”
- 2 teaspoons olive oil
- 500g Steggles chicken breast mince
- 2 green onions, chopped
- 1 garlic clove, crushed
- frozen mixed vegetables (peas, corn, beans, capsicum, carrot) 1 1/2 cups
- 1/2 cup light and creamy evaporated milk
- Creamed corn 125g
- 4 sheets frozen reduced-fat puff pastry, partially thawed
- 1 egg, lightly beaten
- Tomato sauce, to serve
- Step 1Heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
- Step 2Add onion and garlic. Cook, stirring, for 1 minute. Add frozen vegetables, milk and corn. Cook, stirring, for 5 minutes or until sauce has thickened slightly. Remove from heat. Cool.
- Step 3Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays. Cut each pastry sheet into 4 squares. Spoon 2 tablespoons mince mixture over 1 half of 1 pastry square. Brush edges with egg. Fold over 1 side of pastry to enclose filling. Press edges together with a fork to seal. Place on prepared tray. Repeat with remaining mince mixture, pastry squares, and egg. Brush tops with egg.
- Step 4Bake for 20 minutes or until pastry is golden and puffed, swapping trays halfway during cooking. Serve with sauce.