serves
6-8
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- Canola or sunflower oil, for cooking
- 100 g coarsely grated carrots
- 80 g finely chopped onion
- 500 g finely shredded cabbage
- 400 g chicken mince (ground chicken thighs)
- 50 g finely chopped coriander (or flat-leaf parsley)
- 2 tsp lemon zest
- 60 g fresh Australian sea urchin roe, plus extra to serve
- 2 tsp salt
- ½ tsp cracked black pepper
- 35 spring roll wrappers
For the dipping sauce
- 4 tbsp sweet chilli sauce
- 2 tbsp lime juice
Instructions
- Heat a drizzle of oil in a large frying pan over medium-high heat. Add the carrot, onion and cabbage, stirring until tender. Add the chicken mince to the pan and cook, breaking up with a wooden spoon, until cooked through. Remove the chicken and vegetables from the pan to a large bowl and allow to cool.
- Add the herbs, lemon zest, fresh sea urchin roe, salt and cracked black pepper to the cooled chicken and vegetables. Mix well to combine.
- Lay a spring roll wrapper on a flat working surface with one corner of the wrapper facing you. Spoon 2 tbsp (about 30 g) of the prepared mixture into the centre. Fold the bottom corner over the mixture, then roll firmly to close, folding in the edges. Brush the final corner with a little water to seal. Repeat with the remaining wrappers until all the spring rolls are filled.
- Add enough oil to deep-fry to a large saucepan or deep-fryer and heat to 175°C. Deep-fry the spring rolls in batches for 3-4 minutes per batch, or until golden and crisp. Avoid crowding the pan for the best results. Remove the spring rolls with a slotted spoon to a paper-towel lined plate.
- Combine the ingredients for the dipping sauce in a small bowl. Transfer the spring rolls to a large serving bowl and serve the dipping sauce on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
