Air-fryer chicken spring rolls
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free y 8 más Indicative dietary requirements
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Recipe characteristics
Appetiser · Starter
Appetiser · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Carrot julienned 100 g
- Celery julienned 50 g
- Leek julienned 100 g
- White cabbage julienned 200 g
- Swiss chard stalks and leaves julienned 200 g
- Minced chicken 500 g
- Spring-roll pastry 20 sheets 400 g
- Extra virgin olive oil preferably sprayed 20 ml
- Salt 2 g for blanching and 4 g for the filling 6 g
- Black pepper ground 1 g
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Method
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Finely julienne the carrot, celery, leek, white cabbage and Swiss chard. Blanch all the vegetables for 3 minutes in water with 2 g salt, drain, cool and gently squeeze out excess moisture.
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Cook the minced chicken in a wide frying pan for 6-8 minutes, breaking it apart with a spatula. Add the remaining 4 g salt and black pepper.
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Add the drained vegetables and sauté for 8-10 minutes until the filling is cooked and no free liquid remains. Spread on a tray and chill completely in the refrigerator.
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Place a portion of cold filling on each sheet of spring-roll pastry. Fold up the bottom corner, fold in the sides and roll firmly, moistening the final edge to seal.
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Preheat the air fryer to 200°C for 5 minutes. Place the rolls seam-side down, spray with the olive oil and cook at 180°C for 8-10 minutes, turning halfway.
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Check that the centres are piping hot and the pastry crisp. Rest for 2 minutes before serving.
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