Filter
Reset
Sort ByRelevance
CRANEJWR
Chinese spring roll
Spring roll with chicken fillet, ginger, winter carrot and bean sprouts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Store the filo pastry until use under a damp tea towel. Cut the chicken fillet into strips.
-
Slice the garlic. Peel the ginger and cut finely. Spoon the chicken breast strips with the soy sauce, garlic and ginger and let stand for at least 15 minutes.
-
Remove the winter carrot. Cut it into pieces of approx. 5 cm and then cut lengthwise into thin slices.
-
Then cut the slices lengthwise into thin strips. Beat the egg.
-
Fold the sheets of filo pastry double. Place in the upper left corners of the filo pastry, a few chicken strips, some carrot and bean sprouts over a width of 8 cm.
-
Roll up the dough a bit. Brush the uncovered dough with the egg.
-
Then fold in the sides of the dough first and then roll the dough over, over the filling, further on.
-
Make the rest of the spring rolls in the same way.
-
In the meantime, heat the frying fat to 175 ° C.
-
Fry the spring rolls 3-4 times in 5-6 minutes until golden brown and done.
Blogs that might be interesting
-
20 minSide dishttsai, fresh ginger root, Red pepper, forest outing, chicken broth tablet, soy sauce, sesame oil, salt, (freshly ground) pepper,steamed tah tsai with oriental dressing
-
30 minSide dishfresh green asparagus, garlic, traditional olive oil, vine tomato, fresh green pepper, small red onion, capers,green asparagus with salsa of tomato, onion and capers
-
10 minSide dishradish, fresh fresh mint, Greek yoghurt, mayonnaise,radish dip
-
30 minSide dishonion, garlic, sunflower oil, pandan rice, ground turmeric (koenjit), Ketoembar ground coriander, ground cumin, chilled lemongrass lemongrass, coconut milk, tap water, cucumber, Red pepper,nasi koening (yellow rice)
Nutrition
140Calories
Sodium0% DV1.335mg
Fat11% DV7g
Protein14% DV7g
Carbs4% DV12g
Fiber24% DV6g
Loved it