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CRANEJWR
Chinese spring roll
Spring roll with chicken fillet, ginger, winter carrot and bean sprouts.
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Ingredients
Directions
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Store the filo pastry until use under a damp tea towel. Cut the chicken fillet into strips.
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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.
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Remove the winter carrot. Cut it into pieces of approx. 5 cm and then cut lengthwise into thin slices.
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Then cut the slices lengthwise into thin strips. Beat the egg.
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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.
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Roll up the dough a bit. Brush the uncovered dough with the egg.
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Then fold in the sides of the dough first and then roll the dough over, over the filling, further on.
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Make the rest of the spring rolls in the same way.
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In the meantime, heat the frying fat to 175 ° C.
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Fry the spring rolls 3-4 times in 5-6 minutes until golden brown and done.
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Nutrition
140Calories
Sodium0% DV1.335mg
Fat11% DV7g
Protein14% DV7g
Carbs4% DV12g
Fiber24% DV6g
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