Honey BBQ and Soy Spring Rolls

These Spring Rolls are simple to make and tasty to serve as either a main meal or entree (Requires oven to complete)

Submitted by Shelleyrae

Honey BBQ and Soy Spring Rolls

These Spring Rolls are simple to make and tasty to serve as either a main meal or entree. (Requires oven to complete)
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Serving: 20
Prep Time 35 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs 5 mins

Ingredients
 

  • 5-6 skinless chicken breast fillets
  • 1 cup (250ml) Honey BBQ Sauce
  • 1/3 cup (115ml) Soy Sauce
  • 1 teaspoon garlic powder
  • 2 chicken stock cubes, crumbled
  • 1 teaspoon minced ginger
  • 1 440g can of corn kernels
  • 1/2 cup sliced shallots (Spring rolls)
  • 1 box frozen Spring roll papers (20)
  • 1/2 cup peanut oil
  • Cooking spray

Instructions
 

  • Spray the ceramic bowl of the slow cooker with cooking spray.
  • Cut chicken breasts in half lengthwise and add to bowl.
  • In a jug, whisk together sauces, garlic powder, stock cubes and ginger.
  • Pour sauce over chicken breasts.
  • Cook on LOW for 3-4 hours or until internal temperature of breasts reaches 82C, turning once.
  • Transfer fillets into a bowl and shred finely with 2 forks
  • Pour sauce from the slow cooker bowl into a jug.
  • Return shredded chicken to the bowl and pour in just enough reserved sauce to moisten the chicken. The mixture needs to be reasonably dry.
  • Add drained corn kernels and shallots, stir.
  • Cook on LOW for a further 1/2 hour
  • Allow chicken mixture to cool. (I usually make this the evening before I plan to use and refrigerate overnight)
  • Preheat fan forced oven to 200c
  • Defrost and separate spring roll papers according to directions.
  • Place one sheet of the Spring roll paper on the diagonal, add 2-3 heaped tablespoons of chicken mixture and carefully roll.
  • Place rolls seam side down on a lined baking tray, repeat.
  • Brush rolls with peanut oil
  • Bake for 20-25 minutes or until crisp and golden
  • Serve with fried rice.
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