ICM Recipe Booklet

Appetizers
Crispy Fried Spring Rolls
ACTIVE: 20 MIN | TOTAL: 25 MIN | SERVES: 4
FOR THE FILLING
4 oz. cooked chicken breast, shredded
1 celery stalk, sliced thin
1 medium carrot, sliced thin
½ cup mushrooms, sliced thin
½ teaspoon ginger, nely chopped
1 teaspoon sugar
1 teaspoon chicken stock powder
FOR THE SPRING ROLL WRAPPERS
1 egg, beaten
1 teaspoon cornstarch
8 spring roll wrappers
½ teaspoon vegetable oil
1. Make the lling. Place the shredded chicken
into a bowl and mix with the celery, carrot and
mushrooms. Add the ginger, sugar and chicken
stock powder and stir evenly.
2. Combine the egg with the cornstarch and mix
to create a thick paste; set aside. Place some
lling onto each spring roll wrapper and roll
it up, sealing the ends with the egg mixture.
Preheat the Airfryer to 390°F. Lightly brush
the spring rolls with oil prior to placing in the
cooking basket. Fry in two batches, cooking
each batch for 3-4 minutes or until golden
brown. Serve with sweet chilli sauce or soy
sauce.
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