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Crispy Baked Chicken Spring Rolls
These spring rolls go in the oven rather than the fryer, filled with chicken, glass noodles, mint and black fungus mushrooms, and wrapped in brick pastry. The Crousty Party presses the filling into a slab to cut into eight equal portions, so every roll matches in size and bakes the same way.
- 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, stir in the beaten egg, olive oil and breadcrumbs, then mix thoroughly with the Tupperware Silicone Spatula.
Set the oven to 180 °C (350 °F), fan setting. Fill the Tupperware Crousty Party fitted with the rectangle insert, press, then divide the filling into 8 equal portions.
Brush the brick sheets with oil using the Tupperware Silicone Brush and cut each one in half. Place a portion of filling on each half sheet, 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.
