Chicken and Vegetable Spring Rolls
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 23.2466 |
| Energy (kCal) | 6085.822 |
| Carbohydrates (g) | 36.9984 |
| Total fats (g) | 662.8524 |
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Cuisine
Asian >> Chinese and Mongolian >> Chinese
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Using a sharp knife, dice the chicken into 1/4in pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time. | 2. Season with soy sauce and sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool. | 3. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, scallions, and sliced carrot. Add the cooled chicken and stir well to combine everything together. | 4. Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet. | 5. Mix the cornstarch with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape. | 6. Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken breast | 2 | boneless skinless boneless | - | - | - | - | |
| vegetable oil | 1 | tablespoon | 117.23200000000001 | 0.0 | 0.0 | 13.6 | |
| soy sauce | 1 | tablespoon | 8.48 | 0.7888 | 1.3024 | 0.0912 | |
| chinese five spice powder | 1 | tablespoon | 75.65 | 0.0 | 16.83 | 0.425 | |
| chinese mushroom | 4 | drained | 75.65 | 0.0 | 16.83 | 0.425 | |
| garlic clove | 1 | chopped | 75.65 | 0.0 | 16.83 | 0.425 | |
| gingerroot | 1 | inch | grated | - | - | - | - |
| bean sprout | 3 | ounces | 75.65 | 0.0 | 16.83 | 0.425 | |
| scallion | 2 | sliced | 64.0 | 14.68 | 3.66 | 0.38 | |
| carrot | 1 | sliced | 52.48 | 12.2624 | 1.1904 | 0.3072 | |
| oyster sauce | 1 | tablespoon | 9.18 | 1.9656 | 0.243 | 0.045 | |
| chinese five spice powder | 1 | tablespoon | 75.65 | 0.0 | 16.83 | 0.425 | |
| spring wrapper | 12 | 75.65 | 0.0 | 16.83 | 0.425 | ||
| cornstarch | 1 | tablespoon | 30.48 | 7.3016 | 0.0208 | 0.004 | |
| water | 1 | tablespoon | 0.0 | 0.0 | 0.0 | 0.0 | |
| peanut oil | 3 | cups | 5728.32 | 0.0 | 0.0 | 648.0 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.