Spring Rolls with Chicken Filling Recipe

In China, spring rolls were eaten in earlier time to celebrate the new year. Nowadays,they are common throughout Asia. They are usually round and roll-up in shape, but they can also be served as triangular parcels.

Ingredients

200 g/7 oz
1
1
1 stalk
2
2 tbsp
2 tbsp

8

chicken breast fillet
leek
carrot
celery
shallots
soy sauce
vegetable oil
freshly ground white pepper
spring roll wrappers
oil for frying

Method:

1. Shred the chicken breast fillets very finely. Trim and wash the vegetables, cut them into very thin strips and mix with the chicken.

2. Peel and finely chop the shallots. Mix with the soy sauce, vegetable oil and pepper, add the chicken and vegetable mixture and leave for about 30 minutes.

3. Heat the wok and stir-fry the chicken and vegetable mixture for about 3 minutes before removing it.

4. Prepare wrappers for the spring rolls by making pancakes, defrosting deep-frozen wrappers or soaking rice paper wrappers.

5. Place some filling on each of the wrappers. Fold the wrapper over the filling, turning the sides in towards the centre. Moisten the edges with water and press firmly together.

6. Heat oil for deep-frying in the work. Deep-fry the spring rolls in batches for about 5 minutes each until golden brown. remove and drain on kitchen paper.

7. Serve with soy sauce or another dip.

Make 8 rolls