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Balinese Chicken Rolls

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Total time: 30 minutes

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Serves 4

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9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 large piece (155g) - Chicken leg, boneless, skin removed

2 whole big piece (412g) - Carrot, cut into batons

2 tablespoons (30g) - Onions, chopped

2 cloves (9.2g) - Garlic, chopped

1 piece (8g) - Tumeric

60g - Ginger, sliced

2 stalks (~30g) - Lemongrass, crushed and sliced

1 tablespoon (15g) - Rice bran oil

A pinch (~⅓ tsp) (1.67g) - Salt, Pansalt, low sodium

250g - Lentils


Stove, Blender, Steamer, Measuring Cup, Weighing Scale, Chopping board, Knives, Sauté Pan, Bowls, Spatula, Metal Spoon


1. Blend the lentils, onions, garlic, turmeric, sliced ginger and   salt in a blender.

2. Heat the rice bran oil and pan fry the lemongrass and blended   spices until fragrant.

3. Place the boneless chicken leg on a plate and pour half the   stir-fried spice paste over it.

4. Arrange the carrots to lie length-wise on the chicken and roll.   Secure with a toothpick.

5. Place the rolls in a steamer and steam on high heat for 15   minutes.

6. Cut the chicken roll into bite-sized pieces and spread the other   half of the paste on top.



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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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