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Servings: 1
8 g protein
14 g carbs
3 g fat
112 kcal

Instructions

  • Heat a wok until smoking. Add peanut oil, mushrooms and the chicken. Stir-fry the ingredients for at least a couple of minutes. Then season it with five-spice powder and soy sauce. Keep the wok aside for at least 10 minutes to cool down completely. Then use a kitchen paper to clean up the wok.
  • In a bowl, combine carrot, spring onions, bean sprouts, grated ginger, mushrooms and the chicken. Season with salt, black pepper, soy sauce and oyster sauce. Mix all the ingredients well.
  • Now place two spring roll wrappers on top of each other, such that the corners point downwards, upwards and towards the sides.
  • Spoon out 2 tbsp of the chicken filling and arrange it at the center of the wrapper. Now bring the opposite corners of the wrapper together and seal them using a little beaten egg yolk. Repeat this process with the remaining filling and spring roll wrappers.
  • Heat the wok over medium heat and fill it with little peanut oil. Once the oil is sufficiently hot, carefully adding the spring rolls in batches, deep-fry them for at least a couple of minutes. Remove them using a spoon and drain on a kitchen paper.
  • Transfer the rolls onto a plate and serve immediately.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 112 kcal

Calories from Fat 27


% Daily Values*


Total Fat 3 g

4.29%


Saturated Fat 0.21 g

0.88%



Polyunsaturated Fat 0.13 g



Monounsaturated Fat 0.25 g



Cholesterol 23 mg

9.2%



Sodium 178 mg

7.74%



Potassium 86 mg



Total Carbohydrate 14 g

4.52%


Dietary Fiber 0.49 g

1.53%



Sugars 0.7 g

0.78%



Protein 8 g


Vitamin A 7%

Vitamin C 2.5%


Calcium 1.1%

Iron 0%


* Nutritional Values are estimated and may vary

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