Super-Quick Chicken Spring Rolls Mediterranean Salad Recipe

About this recipe

A delightful contrast of temperatures and textures. These spring rolls are filled with ginger-soy shredded chicken and crisp slaw, then either served fresh in rice paper or "air-crisped" for a golden crunch without the deep-fryer. They are accompanied by a Mediterranean Salad featuring cucumbers, tomatoes, and olives tossed in a sharp lemon-oregano vinaigrette.

Ingredients

• - Chicken Breast Fillets
• - Spring Home Tyj Spring Roll Pastry
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 150 Ml Amoy Blended Sesame Oil - 150Ml
• - Biona Organic Whole Cherry Tomatoes
• NaN Filippo Berio Classico Pure Olive Oil
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Oregano 100g
• 1 Piece Cucumber 1Pc
• 1 Pc Gopuff Morrisons Cabbage
• - Tata Salt
• - Ginger - 100g
• 345G Cypressa Whole Kalamata Olives

Instructions

1. 1. Sauté the shredded chicken with ginger, soy sauce, and the slaw mix for 3 minutes just until the veggies wilt.
2. 2. Dip a rice paper sheet in warm water for 5 seconds until pliable. Place the filling in the center, fold in the sides, and roll tightly.
3. 3. Brush the rolls with a tiny amount of oil and place in an air-fryer or hot pan for 2 minutes per side until the skin is bubbly and crisp.
4. 4. Toss the cucumber, tomatoes, and olives with the lemon-oregano dressing. Serve as a high-volume base for the rolls.