Chicken Spring Rolls With Plum Sauce | Lilydale Free Range

Name: Chicken Spring Rolls With Plum Sauce | Lilydale Free Range
Ingredients: 300g Lilydale Free Range Chicken Mince; 1 tablespoon peanut oil, plus extra for deep-frying; 4 dried shitake mushrooms, soaked in hot water for 20 minutes, drained and finely chopped; 1 Â½ tablespoon light soy sauce; Â½ tablespoon five-spice powder; 1 garlic clove, crushed; 3cm piece ginger, finely grated; 50g beansprouts; 2 green onions, finely sliced; Â½ small carrot, grated; 2 tablespoons Thai basil leaves, finely sliced; 1 tablespoon oyster sauce; Sea salt and ground white pepper; 16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets); 1 free range egg yolk, beaten; Plum sauce, to serve

lilydalefreerange.com.au

Get the recipe for crunchy chicken spring rolls with a plum dipping sauce.

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Ingredients

300g Lilydale Free Range Chicken Mince
1 tablespoon peanut oil, plus extra for deep-frying
4 dried shitake mushrooms, soaked in hot water for 20 minutes, drained and finely chopped
1 Â½ tablespoon light soy sauce
Â½ tablespoon five-spice powder
1 garlic clove, crushed
3cm piece ginger, finely grated
50g beansprouts
2 green onions, finely sliced
Â½ small carrot, grated
2 tablespoons Thai basil leaves, finely sliced
1 tablespoon oyster sauce
Sea salt and ground white pepper
16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
1 free range egg yolk, beaten
Plum sauce, to serve