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Spring Rolls

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Ingredients

1 tbsp oil
250g chicken mince
1 ¼ cups long grain rice, washed well
1 x 35g sachet McCORMICK Rice Cookers Chinese Special Fried Rice
1 tbsp hoisin sauce
1 cup carrot, grated
1 cup cabbage, finely shredded
16 frozen spring roll wrappers, thawed

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Method untested

Prep time:  25 minutes
Cooking time: 15 minutes
Makes:  16 large

1. Heat oil in a frying pan and pan-fry chicken then add to the rice cooker insert pot. Place washed rice, McCORMICK Rice Cookers recipe base, hoisin sauce and 2 cups (500ml) water into the rice cooker insert pot and stir.

2. Cover with lid and press selector control to COOK (DO NOT REMOVE LID during cooking). Cook until the selector control switches to KEEP WARM.

3. Fold through carrot and cabbage. Let stand for 10 minutes with the lid on. Lay one wrapper on bench surface and place 1/3 cup rice mix along one edge. Fold in sides then roll tightly. Brush edge with a little water to seal. Repeat with remaining wrappers and filling. Shallow fry in a wok filled with clean, hot oil until golden brown (for best results fry 2 -3 at a time). Serve with dipping sauce if desired.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: MasterChef 2010

Segment:

Chef: McCORMICK

Tags: Chicken, Rice

Rating:


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Spring Rolls

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