Chicken and vegetable spring rolls

Ingredients (serves 4)

• Vegetable oil, for cooking
• 750g chicken thigh fillets, trimmed, finely chopped
• 4 green onions, finely sliced
• 2 carrots, peeled, grated
• 250g cabbage, finely shredded
• 1/2 cup hoisin sauce
• 12 frozen spring roll wrappers, thawed

Method

1. Heat 2 teaspoons of oil in a wok over medium-high heat. Add half the chicken. Stir-fry for 3 minutes or until cooked through. Transfer to a bowl. Repeat with oil and remaining chicken.
2. Add onions, carrots and cabbage to wok. Stir-fry for 2 minutes or until soft. Add to chicken with 1/4 cup hoisin sauce. Stir until well combined. Allow to cool completely.
3. Lay 1 spring roll wrapper on a flat surface. Place 1/3 cup of chicken mixture along 1 edge of wrapper. Fold in sides, then roll up tightly to enclose filling. Brush edges with a little water. Press to seal. Repeat with remaining wrappers and chicken mixture.
4. Preheat oven to 160ºC. Clean wok. Pour enough oil into wok to half-fill it. Heat over medium heat until hot. Cook spring rolls, 3 at a time, for 3 to 4 minutes or until light golden. Remove with a slotted spoon to a wire rack. Keep warm in oven while cooking remaining spring rolls. Serve with remaining hoisin for dipping.