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Spring Rolls With Chilli & Coriander Dipping Sauce

Diabetic.Foodie's picture
  Egg thread noodles 100 Gram
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Boneless skinless chicken breasts 2 , each cut into thin strips
  Spring onions 8 , finely sliced
  Carrot 1 Large, grated
  Bean sprouts 4 Ounce (125 Gram)
  Dried chile flakes 1 Teaspoon
  Spring roll wrappers 20
  Eggs 2 , beaten
Coriander dipping sauce
  Runny honey 2 Tablespoon
  Chili sauce 2 Tablespoon
  Chopped fresh coriander 2 Tablespoon, chopped

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.

Recipe Summary


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Nutrition Rank

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 mg235.5%

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


Spring Rolls With Chilli & Coriander Dipping Sauce Recipe