About this recipe:These exciting spring rolls are made with a delicious combination of green avocado, red sun-dried tomatoes, crab, chicken and more.
S. F. Ong
1 litre oil for frying
2 tablespoons vegetable oil
5 tablespoons shredded cabbage
4 tablespoons shredded carrots
4 tablespoons shredded cucumber
2 tablespoons diced onion
4 tablespoons diced spring onion
2 tablespoons finely chopped shiitake mushrooms
5 tablespoons sun-dried tomatoes, chopped
salt and pepper to taste
60g boneless chicken breast, cooked and diced
30g cooked crab meat, diced
1 teaspoon Chinese five-spice powder
1 avocado, diced
1 teaspoon lemon juice
8 spring roll wrappers
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Method Prep:20min › Cook:25min › Ready in:45min
Heat 1 litre oil in a wok over medium high heat.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, spring onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
Place approximately 1 teaspoon of the cabbage and chicken mixture in the centre of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
Carefully lower spring rolls into the heated oil. Deep fry approximately 3 minutes, or until golden brown. Drain on kitchen paper. Cut in half to serve.