Recipe: Low-fat Chicken Spring Rolls

These low-fat spring rolls are just as tasty as the full-fat versions but without the guilt! They reheat in the oven really well. Serves 4.




250g chicken breast mince
1/2 cup bean sprouts
1/2 cup grated carrot 
10 finely chopped snow peas
small piece grated ginger
1 cup shredded Chinese cabbage
few chopped shallots
2 teaspoons soy sauce
100g vermicelli noodles


Preheat oven to 180 degrees celsius. Put the vermicelli in a pot of boiling water for 4mins, drain, cool & put in a bowl. Add all the other ingredients and combine well with your hands.

Spoon into spring roll wrappers and cook on baking paper until brown. Turn over after about 15 mins. If you spray (or brush) them lightly with olive or canola oil it helps them brown.

Serve with sweet chilli sauce. Enjoy!