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Chicken and Ginger Spring Wontons

These crispy wontons accompanied by a beautiful fresh herb salad and traditional dipping sauce suits customers looking for a lighter alternative to heavier meals.

Chicken and Ginger Spring Wontons – Recipe
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For the Chicken Mince

  • Chicken, minced 200.0 g
  • Garlic, chopped 20.0 g
  • Eggs, medium 1.0 pc
  • Soy sauce, light 20.0 ml
  • Shallots, chopped 15.0 g
  • Ginger, chopped 20.0 g

For the Spring Roll Pastry

  • Eggs, whisked 1.0 pc
  • Spring roll pastry 20.0 pc

For the Herb Salad

  • Shallots, sliced 10.0 g
  • Chilli, long red, julienne 5.0 g
  • Coriander, fresh 10.0 g

To Finish

Preparation

  1. For the Chicken Mince

    • Combine chicken mince, chopped garlic, ginger, shallots, soy sauce and egg, mix well and set aside.

  2. For the Spring Roll Pastry

    • Create an egg wash with the second egg for the pastry.
    • Lay one slice of the wonton pastry on the bench and add one spoon full of chicken mince mix in the centre on the pastry, brush a little of the egg wash and place another sheet of the pastry on top to create a pillow, press down the edges so they are sealed.
    • Fry the chicken parcels.

  3. For the Herb Salad

    • Toss the coriander, shallots and chilli together.

  4. To Finish

    • Place the parcels on a large plate and serve with a side of KNORR Chinese Sweet & Sour Sauce GF and salad.