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
-
10 minSide dishchickpea, Sesame seed, garlic, lemon juice, olive oil, paprika, winter carrot, stalks of celery,carrot strips and celery sticks with homemade humus -
15 minSide dishfennel bulb, Red onion, traditional olive oil, sprig of rosemary, White wine,fennel with red onion from the wok -
8 minSide dishtuna in olive oil (a 160 grams), ripe vine tomato, dried to oil, capers, coarsely chopped, leaf parsley finely chopped,tuna tapenade -
25 minSide dishsweet potato, winter carrot, lemon, shallot, extra virgin olive oil, fresh coriander, ground chili pepper, fresh pomegranate seeds,salad of sweet potato with cevichedressing
Nutrition
140Calories
Sodium0% DV1.335mg
Fat11% DV7g
Protein14% DV7g
Carbs4% DV12g
Fiber24% DV6g
Loved it