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Thai Chicken Spring Rolls with banana Mayo


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Ingredients

12 portion(s)

Spring Rolls

  • 100 g carrots
  • 50 g leek, White Part
  • 50 g red capsicum
  • 50 g Celery
  • 50 g purple onion
  • 1 tablespoon fresh coriander
  • 30 g olive oil
  • 500 g Chicken breast - diced
  • 2 teaspoon green curry paste
  • 40 g Baja Paste
  • 270 g coconut cream
  • 1/2 teaspoon salt
  • 40 g water
  • 2 tablespoon cornflour
  • 12 --- Spring Roll Wrappers - 20cm x 20cm
  • 1 Egg Yolk for Brushing
  • Oil for frying

Banana Mayo

  • 150 g very ripe Banana
  • 30 g Pickled Ginger and Juice
  • 1 tablespoon lime juice
  • 3 tablespoon Whole egg mayo
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
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Recipe's preparation

    Thai Chicken Spring Rolls
  1. Place  ,100g Carrots , 50g Leek , 50g Capsicum , 50g Celery  , 1tbls Coriander & 50g Purple Onion into bowl and chop Counter-clockwise operationSpeed 5/4seconds. Place chopped vegetables into another bowl for later.

     

     

    Place 30ml of olive oil and 500g diced chicken breast into bowl and cook on Counter-clockwise operationSpeed 1/Varoma/4 minutes.

     

    Chop chicken breast so it is more of a semi diced//shredded textue.Counter-clockwise operationSpeed 4 / 1 Seconds.

     

     

    Add chopped vegetables back into bowl with chicken and add the 2 tsp green curry paste and 40g baja paste and cook for another 3minutes/ Counter-clockwise operationSpeed 1/varoma. Cook an extra 1-2 minutes if Chicken Breat is not mostly cooked through

     

    Pour 270g of coconut cream into bowl and cook for another 5minutes/Reverse No counter-clockwise operation Speed 1/100.C

     

     

     

    Mix the 2 tbl of cornflour and 40ml of water together. Pour into the mixture and cook for another 1-2 minutes until the mixture thickens.

     

     

    Season with salt .

     

     

    spread mixture out on a tray and place in fridge until set.

     

     

    For the Banana Mayo

    Place ripe bananas and whole egg mayo in the bowl and blend speed 4 for 5 seconds. Place all other ingredients in bowl and blend Speed4 until it reaches a nice consistency.

     

     

    To make the Spring Rolls

    Once the mixture has cooled place one spring roll wrapper on bench with one corner towards you. Place 75g of mixture in the centre , turn the corner edge to cover the filling , roll once over , then fold in the left and right sides. Roll the wrapper up almost to the top edge. Brush the top edge with the egg yolk and seal. Heat the oil in the wok or deep fryer and cook in batches for 3-4 minutes or until golden brown.

     

     

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Tip

If the spring roll wrappers keep exploding in oil try to double wrap them. Or keep reducing the lquid and moiusture in them.

Make sure chicken is cooked through before putting in fridge to set. If still a bit raw cook for an extra few minutes.

Baja paste will most likely need to be made from scratch very hard to find in store. I have a recipe on here for it.

//www.recipecommunity.com.au/pasta-rice-dishes-recipes/baja-paste/336143


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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