Chicken and Ginger Spring Wontons
These crispy wontons accompanied by a beautiful fresh herb salad and traditional dipping sauce suits customers looking for a lighter alternative to heavier meals.
Casual Dining
Cafe/Takeaway
Poultry
Snacks & Sides
Australian
Other Asian
Ingredients per serve
For the Chicken Mince
-
Chicken, minced 200.0 g
-
Garlic, chopped 20.0 g
-
Ginger, chopped 20.0 g
-
Shallots, chopped 15.0 g
-
Soy sauce, light 20.0 ml
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Eggs, medium 1.0 pc
For the Spring Roll Pastry
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Eggs, whisked 1.0 pc
-
Spring roll pastry 20.0 pc
For the Herb Salad
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Coriander 10.0 g
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Shallots, sliced 10.0 g
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Chilli, long red, julienne 5.0 g
To Finish
Preparation
-
For the Chicken Mince
- Combine chicken mince, chopped garlic, ginger, shallots, soy sauce and egg, mix well and set aside.
-
For the Spring Roll Pastry
- Create an egg wash with the second egg for the pastry.
- Lay one slice of the wonton pastry on the bench and add one spoon full of chicken mince mix in the centre on the pastry, brush a little of the egg wash and place another sheet of the pastry on top to create a pillow, press down the edges so they are sealed.
- Fry the chicken parcels.
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For the Herb Salad
- Toss the coriander, shallots and chilli together.
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To Finish
- Place the parcels on a large plate and serve with a side of KNORR Chinese Sweet and Sour Sauce GF and salad.
