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Ingredientes
- 500 gm chicken breast
- 6 x spring onions
- 8 x coriander stalks, leaves and stalks minced
- 2 x cloves garlic
- 8 x shiitake mushrooms
- 3 Tbsp. dry sherry
- 1 tsp sugar
- 3 Tbsp. fish sauce
- 1 tsp Habanero chilli sauce
- 16 lrg spring roll wrappers
- 1 c. coriander leaves
- 1 tsp palm sugar
- 2 Tbsp. fish sauce
- 150 ml coconut cream two limes, juice of l00 g. roasted macadamia nuts
Direcciones
- Place all the ingredients in the first column in a food processor and mince finely.
- Place a spring roll wrapper on a work surface and place 1 Tbsp. of chicken mix in one corner. Roll up, spring roll fashion, tucking sides in as you roll. Continue rolling skins and chicken in this way till all ingredients are used up.
- Deep fry (or possibly shallow fry if preferred) in peanut oil heated to 170c. for 5 min till golden and crisp. Drain on kitchen towels and serve warm.
- (I like to cut one to check which they are cooked through).
- To make the coconut sauce, process all ingredients in a food processor till creamy.
- Serve the chicken rolls cut on the diagonal, and standing up on their base if possible, with coconut and soy sauces to dip.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 866g | |
| Calories 1170 | |
| Calories from Fat 459 | 39% |
| Total Fat 51.95g | 65% |
| Saturated Fat 11.51g | 46% |
| Trans Fat 0.48g | |
| Cholesterol 256mg | 85% |
| Sodium 7254mg | 302% |
| Potassium 2949mg | 84% |
| Total Carbs 81.47g | 22% |
| Dietary Fiber 41.3g | 138% |
| Sugars 17.63g | 12% |
| Protein 105.1g | 168% |
