Thermomix Chicken Spring Rolls

Simple and delicious - you know the drill and honestly these Thermomix chicken spring rolls are just that, simply delicious!  Perhaps a little bit of work to do with the rolling and leaving them in the fridge for an HOUR!  But to beat that you can always make the filling the night before.  Then it's just a simple roll, roll, roll, cook, cook, cook, and then EAT, EAT, EAT!

My sincere thanks goes to one of our ThermoFunky members, Tania Lee for sharing her beautiful recipe with us.

I wouldn't bring these ones out at the dinner party unless you are prepared to be rolling spring rolls for every future dinner event!  Although it is a great two part process that can be done day/s before and then put together at the last minute.  In fact it would be easy to have a batch or two of the filling frozen in the freezer and then ready for spring roll weekend dining!

Below are some great photos on how to get a nice roll on the spring roll so that they look authentic and so that you get the best bang for your bite!

Rolling Spring Rolls

Thanks to Tania for this super simple and quick technique of rolling!

1. Lay the spring roll wrapper in front of you in a diamond.  Spoon mixture into middle as shown below.
   
2. Once filling is in, fold the bottom up over the filling and then fold the corners into the centre of the spring roll.
3. Once you have folded the corners, roll towards the top of the diamond and then using a little flour and water, paste to "glue" the spring roll closed.
   

This will give the spring rolls the perfect seal and looking very authentic!

Chicken Spring Rolls – ThermoFun

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Ingredients

• ½ small cabbage, divided into two equal portions approx. 100-125g each)
• 6 mushrooms (approx. 20g each)
• 2 garlic cloves, peeled
• 20g olive oil
• 1 spring onion, quartered
• 1 medium carrot, quartered
• 1 Chinese sausage, cut into 2cm pieces
• 300g chicken mince (or pork mince)
• ¾ teaspoon Chinese five spice, ground
• 1 teaspoon TM vegetable stock concentrate
• 40g soy sauce or tamari
• ½ teaspoon salt
• ½ teaspoon white pepper
• 1 tablespoon cornflour mixed in ¼ cup water

Spring Rolls

• 1 pkt (20) spring roll pastry sheets
• 1 tablespoon flour stirred in 1 tablespoon water to make a sticky batter
• oil for frying

To serve

• ThermoFun Sweet Chilli Sauce or soy sauce

Instructions

1. Place half the cabbage and 3 mushrooms into TM bowl and chop 1 sec / speed 5. Set aside and repeat with remaining cabbage and mushrooms and set aside.
2. Place garlic and oil into TM bowl and chop 3 sec / speed 5.
3. Add spring onion, carrots and Chinese sausage and chop 3 sec / speed 5. Scrape down.
4. Add chicken mince, Chinese five spice, stock, soy sauce, salt and pepper and sauté 8 mins / 100°C / speed 1 / Reverse.
5. Add half the cabbage/mushroom mix and the cornflour mixture and with aid of spatula toss through the chicken mince and continue cooking 3 mins /100°C / speed 1 / Reverse.
6. Add remaining cabbage/mushroom mix and with aid of spatula stir to combine. Continue cooking 2 mins / 100°C / speed 1 / Reverse.
7. Pour the filling into a large mixing bowl, pushing it up the sides to enable quicker cooling in the fridge. Refrigerate min. 1 hour.
8. Carefully peel off the sheets of pastry into a pile and wrap a damp tea towel around it if not using straight away.
9. To roll the spring rolls, place a sheet of pastry in a diamond position in front of you. Spoon approx. 1½ tablespoon of filling in a line in the centre, pull up the bottom to cover the filling and then both sides, then roll it closed using a bit of flour batter to glue it closed. Follow the pictured examples below.

10. Heat oil to a med/hot heat and fry a few at a time. Approx. 4 mins to get to a nice golden brown. Drain and serve with soy sauce or sweet chilli sauce on the side.

Notes

Tips for spring roll pastry: take the pastry out of the freezer to defrost on kitchen bench for approx. 1-2 hours. Once defrosted, loosen the top sheet corner approx. 3cm and gently work your way around the square loosening 3-4cm at a time, (going around the square in a circle) until it is completely off. The first top sheet is the trickiest; they loosen off easier after the first.
Uncooked spring rolls can be refrigerated or frozen for using another time.
Cooking in an air fryer: preheat to 200°C and cook approx. 5 mins.

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