Thai Style Baked Spring Rolls w Mushrooms & Chicken
Serves 6 – Total time 1 hour/Hands-on 30 mins
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Everyone loves spring rolls, but not everyone loves the grease. This baked version is super crispy, but also light and tasty. And best of all they got me voted “The Best Dad Ever” (that lasted 24 hours).
- Store bought phyllo pastry
- 200 grams ground chicken
- 200 grams thinly sliced mushrooms
- 1 small carrot, grated
- 3 Tbsp. minced ginger
- 2 Tbsp. finely chopped garlic
- 2 Tbsp. sesame oil
Preheat oven to 400F. Add a splash of olive oil to a heavy base fry pan on medium high heat. Add ground chicken, sauté until chicken takes on colour, then add mushrooms, carrot, ginger, garlic and good pinch of salt. Continue to sweat down for 3 to 5 mins, until veggies are sweated off. Then add sesame oil. Stir, remove from heat and set aside to cool.
Lay out single rectangular pieces of phyllo pastry (roughly 8 by 16 inches). Brush one half with canola or vegetable oil. Fold over pastry to create a 2-layered square piece. Place 2 to 3 Tbsps. of mixture into the corner, roll the pastry up like a burrito. Paint a dab of oil on the remaining corner to seal up the spring roll. Lay spring rolls on a parchment lined baking tray. Brush rolls lightly with oil and bake at 400F for 10 to 15 mins or until golden, turn over half way through baking. Remove and serve with a store bought sweet chili sauce.