Low Calorie Salt & Chilli Chicken Spring Rolls
Low Calorie Salt & Chilli Chicken Spring Rolls
Ingredients
For the Spring Rolls
- 200 grams chicken breast, diced
- 6 spring roll sheets
- 1/2 bell pepper, diced (green and/or red)
- 2 cloves garlic, finely diced
- 1/2 onion, finely sliced
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese 5 spice
- 1 teaspoon MSG
- 1 fresh chili, diced, as needed
- 1 teaspoon oil
- as needed low cal spray
For Sealing
- 1 tablespoon flour
- 1 tablespoon water
For Serving
- as needed curry sauce
Instructions
- 1
Heat a wok or large pan over medium-high heat. Add 1 teaspoon of oil.
⏱️ 1 min
- 2
Add the finely sliced onion to the pan and sauté for 2-3 minutes until it begins to soften.
⏱️ 3 min
- 3
Add the diced chicken breast to the pan with the onions. Stir well and cook until the chicken starts to brown, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the finely diced garlic, diced bell pepper, and diced fresh chili. Continue to cook for another 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 5
Pour in the dark soy sauce and stir to coat the chicken and vegetables, adding color to the mixture.
⏱️ 1 min
- 6
Add the Chinese 5 spice and MSG to the pan. Mix thoroughly until the seasoning is evenly distributed throughout the filling.
⏱️ 1 min
- 7
Once the filling is cooked, transfer it from the pan to a bowl and allow it to cool completely. This will take approximately 15-20 minutes.
⏱️ 20 min
- 8
While the filling cools, prepare the sealing paste by mixing 1 tablespoon of flour with 1 tablespoon of water in a small bowl until a thick paste forms.
⏱️ 2 min
- 9
To assemble the spring rolls, lay one spring roll sheet flat on a clean surface with a corner pointing towards you. Place a spoonful of the cooled chicken and vegetable filling near the corner closest to you.
⏱️ 1 min
- 10
Fold the bottom corner over the filling. Then, fold the two side corners inwards towards the center, creating an envelope shape.
⏱️ 1 min
- 11
Brush the remaining exposed corner of the spring roll sheet with the flour and water paste. Tightly roll up the spring roll from the bottom towards the top until it is completely sealed. Repeat for the remaining 5 spring roll sheets.
⏱️ 10 min
- 12
Preheat your air fryer to 200°C (400°F). Lightly spray the air fryer basket with low cal spray.
⏱️ 2 min•🌡️ 200
- 13
Place the assembled spring rolls in a single layer in the air fryer basket, ensuring they are not overcrowded. Spray the tops of the spring rolls with additional low cal spray.
⏱️ 1 min
- 14
Cook the spring rolls in the air fryer for approximately 20 minutes, flipping them halfway through, until they are golden brown and crispy.
⏱️ 20 min•🌡️ 200
- 15
Serve the hot spring rolls immediately with a side of curry sauce for dipping. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Low Calorie Salt & Chilli Chicken Spring Rolls
For the Spring Rolls
- 200 grams chicken breast, diced
- 6 spring roll sheets
- 1/2 bell pepper, diced (green and/or red)
- 2 cloves garlic, finely diced
- 1/2 onion, finely sliced
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese 5 spice
- 1 teaspoon MSG
- 1 fresh chili, diced, as needed
- 1 teaspoon oil
- as needed low cal spray
For Sealing
- 1 tablespoon flour
- 1 tablespoon water
For Serving
- as needed curry sauce
Instructions
- 1
Heat a wok or large pan over medium-high heat. Add 1 teaspoon of oil.
⏱️ 1 min - 2
Add the finely sliced onion to the pan and sauté for 2-3 minutes until it begins to soften.
⏱️ 3 min - 3
Add the diced chicken breast to the pan with the onions. Stir well and cook until the chicken starts to brown, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the finely diced garlic, diced bell pepper, and diced fresh chili. Continue to cook for another 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 5
Pour in the dark soy sauce and stir to coat the chicken and vegetables, adding color to the mixture.
⏱️ 1 min - 6
Add the Chinese 5 spice and MSG to the pan. Mix thoroughly until the seasoning is evenly distributed throughout the filling.
⏱️ 1 min - 7
Once the filling is cooked, transfer it from the pan to a bowl and allow it to cool completely. This will take approximately 15-20 minutes.
⏱️ 20 min - 8
While the filling cools, prepare the sealing paste by mixing 1 tablespoon of flour with 1 tablespoon of water in a small bowl until a thick paste forms.
⏱️ 2 min - 9
To assemble the spring rolls, lay one spring roll sheet flat on a clean surface with a corner pointing towards you. Place a spoonful of the cooled chicken and vegetable filling near the corner closest to you.
⏱️ 1 min - 10
Fold the bottom corner over the filling. Then, fold the two side corners inwards towards the center, creating an envelope shape.
⏱️ 1 min - 11
Brush the remaining exposed corner of the spring roll sheet with the flour and water paste. Tightly roll up the spring roll from the bottom towards the top until it is completely sealed. Repeat for the remaining 5 spring roll sheets.
⏱️ 10 min - 12
Preheat your air fryer to 200°C (400°F). Lightly spray the air fryer basket with low cal spray.
⏱️ 2 min•🌡️ 200 - 13
Place the assembled spring rolls in a single layer in the air fryer basket, ensuring they are not overcrowded. Spray the tops of the spring rolls with additional low cal spray.
⏱️ 1 min - 14
Cook the spring rolls in the air fryer for approximately 20 minutes, flipping them halfway through, until they are golden brown and crispy.
⏱️ 20 min•🌡️ 200 - 15
Serve the hot spring rolls immediately with a side of curry sauce for dipping. Enjoy!
⏱️ 1 min