4 Serves
84 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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Vitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
103 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
517 mg / 1,250 mgPotassium
617 mg / 4,700 mgSodium
1364 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
77 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
In a bowl, combine the cooked chicken breast with the diced onion and minced garlic.
Place a small amount of the chicken mixture onto each spring roll wrapper, fold the edges, and roll tightly to seal.
Heat vegetable oil in a frying pan over medium heat.
Fry the spring rolls in the hot oil until golden brown on all sides, then remove with tongs and drain on paper towels.
Season the hot spring rolls with salt and black pepper before serving.
11
g12
g6
g
