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Baked Chicken Spring Rolls
Oven-baked spring rolls filled with chicken, glass noodles, mint and black mushrooms, wrapped in brick pastry instead of rice paper. The Crousty Party presses the filling into a slab that cuts into eight equal portions, so every roll is the same size and bakes evenly.
- Total time
- 55 min
- Prep
- 25 min
- Cook
- 30 min
+ Tupperware SuperSonic Chopper, Tupperware Silicone baking sheet
Ingredients
Method
Soak the dried mushrooms in hot water. Cover the noodles with boiling water and leave them to soften for 10 minutes off the heat.
Chop the mint, onion, shallots and garlic in the Tupperware SuperSonic Chopper Extra. Add the chicken in pieces, the well-drained noodles and mushrooms, salt and pepper, and chop everything finely.
Remove the blades, add the beaten egg, olive oil and breadcrumbs, and mix thoroughly with the Tupperware Silicone Spatula.
Heat the oven to 180 °C (350 °F), fan setting. Fill the Tupperware Crousty Party fitted with the rectangle insert, press, and cut the filling into 8 equal pieces.
Brush the brick sheets with oil using the Tupperware Silicone Brush and cut each one in half. Put a piece of filling on each half, fold in the sides and roll up tightly.
Place the rolls on the Tupperware Silicone Baking Sheet set on the cold oven rack and bake for about 30 minutes, until crisp. Serve with salad and soy or teriyaki sauce.
