Anna's mountain bread spring rolls
Chicken breast mince
3 clove(s), grated
1 tbs, grated
Coleslaw, without dressing
Chilli and garlic sauce
8 individual, (8 x 25g rye variety)
1 medium, cut into wedges, to serve
1 tbs, to serve
1 x 3 second spray(s)
- Heat a large non-stick frying pan over medium–high heat. Add mince, garlic and ginger, and cook, stirring to break up any lumps, for 5 minutes or until browned. Add bean sprouts, coleslaw, kecap manis and chilli garlic sauce, and cook, stirring, for 2 minutes or until the veg are tender. Set aside to cool.
- Preheat oven to 200°C. Line a baking tray with baking paper. Cut wraps into quarters. Working one at a time, place 2 tablespoons of filling diagonally across one corner. Fold this corner over the filling, then fold the two sides into the centre. Roll to enclose filling. Repeat with remaining wraps and filling.
- Place spring rolls, seam-side down, on prepared tray and lightly spray with oil. Bake for 10–15 minutes or until golden and crisp. Cut each roll into 4 pieces and serve with lime wedges, sliced shallots and light sweet chilli sauce, if you like (see tips).