Chicken Spring Rolls
Ingredients:
250g chicken breasts (cooked)
50g button mushrooms
1 carrot
1 onion
125g beansprouts
50g rice vermicelli noodles
3 tbsp gluten free soya sauce
1 egg
16 rice sheets
a little gluten free beer
1 tsp cornflour
juice of one lime
1 tsp fish sauce
pinch of sugar
Sunflower oil
Method:
Shred the chicken. Wash the mushrooms, peel the carrot and onion. Chop up the mushrooms, carrot and onion separately. Halve the beansprouts. Cook the vermicelli noodles, and cut them so that they are approx 3 cm long.
In a bowl, mix the chicken, vegetable, beansprouts, noodles, soya sauce and the egg.
In another bowl, pour some warm water and a little gluten free beer (which will allow the rice sheets to unstick). In a little pot, mix the cornflour with a little water. Put aside. Place a tea towel on the work surface. Put the first sheet in the water/beer mixture and place it on the tea towel. Place some of the chicken mixture in the centre of the sheet, fold in the ends, and then roll the spring roll using some of the cornflour mixture to seal the package.
Place 3-4 spring rolls in the airfryer - ensuring that they do not touch each other - and cook for 4 mins at 200C. This is a first cook - so they won’t go golden. Turn them over and put them on a place with kitchen roll to cool down.
Whilst the spring rolls cool, mix the lime juice, fish sauce and sugar in a small bowl.
Put the spring rolls back in the air fryer and cook (200C) for 3-4 mins. They should become golden and crispy. Put on a plate with kitchen roll before serving along with the lime sauce.