Chinese spring roll

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.