Super Crispy Oil Free Satay Spring Rolls
Most people will assume enjoyment & health when it comes to foods that feel 'naughty' cannot coexist. And there's something about a properly crunchy spring roll that just feels like it shouldn't be good for us. But these ones very much are. You can vary the filling ingredients to your preference, I've even made these with pesto chicken & broccoli as the fillings!
Key Facts
High protein & high fibre
Family friendly
Easy to make but look impressive!
Low fat
Ingredients
8 sheets of rice paper (often called rice paper wrappers)
2 sheets nori, cut into quarters
4-5 cooked chicken drumsticks or 2-3 chicken breasts. If using tofu you’ll need ~250g.
2 cups total of your vegetables of choice - I use a mix of shredded cabbage & carrot + lots of chopped coriander
SATAY SAUCE
2 spring onions,
1 tablespoon tamari or soy sauce if not gluten free
1 tablespoon fish sauce or vegan equivalent
Juice of 1 clementine + 1 lemon or lime
1 heaped tablespoon peanut butter
2 finely grated cloves of garlic
Preparation
01
Combine satay sauce ingredients in a bowl & add the chopped chicken/tofu. Mix well & leave to sit.
02
Prepare your rolling station! You will need a flat space to roll, a shallow bowl filled with hot water & a plate to place your finished rolls on as well as your fillings.
03
Soak a piece of rice paper in hot water to soften, lay it out flat, add the nori as a shield before layering in satay filling + veggies. BE BOLD when you roll, tuck in the edges & repeat until you’ve used all your bits up.
04
Air fry at 210C for 10-12 minutes or bake for 15-20 minutes.
05
Slice in half diagonally & serve. They will last in the fridge but will soften so reheat for 5-6 minutes in the air fryer or hot oven to re-crisp if having the next day.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
