Ingredients:
2 cups water
1 chicken breast fillet
1 medium carrot, grated coarsely
½ cup bean sprouts, chopped finely
1 tablespoon finely chopped fresh coriander
1 tablespoon light soy sauce
50 wonton wrappers
Cooks Tools:
Measuring cups/spoons
Small saucepan
Sieve
Medium bowl
Oven tray
Baking paper
Step 1: Bring the water to the boil in small saucepan; add chicken. Reduce heat; simmer, covered, 10 minutes or until chicken is cooked through. Cool chicken in poaching liquid 10 minutes; drain, shred chicken finely using two forks.
Step 2: Preheat oven to 220°C/200°C fan-forced. Grease and line oven tray with baking paper.
Step 3: Combine chicken, carrot, sprouts, coriander and sauce in medium bowl.
Step 4: Place rounded teaspoons of chicken mixture along bottom edge of each wrapper. Fold in sides then moisten top edge with water; roll to enclose filling, place on tray.
Step 5: Bake about 15 minutes or until rolls are browned lightly and crisp.
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