Avocado and Sundried Tomato Spring Rolls


8 pieces of spring roll skin

20g cabbage
20g carrot
20g onions
20g cucumber
20g spring onions
20g chinese mushrooms
20g sundried tomatoes, chopped
50g cooked chicken breast, shredded
20g crabmeat, blanch with hot water and drain
1 avocado, cubed and sprinkle with lemon juice to prevent discolouring
1 level tsp five spice powder
Salt & pepper to taste


Shred all the vegetables and saute with two tbsp of oil. Add the chicken, crabmeat and stir in the five spice powder and seasonings. Mix in the avocado last.

Using two sheets of spring roll skin, spread the fillings and wrap neatly. Pour oil into wok and deep-fry spring rolls till golden brown. Drain and cut into halves.

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