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
-
70 minSide dishflour, sugar, baking powder, butter, water, blueberry, sugar, whipped cream,blåbärspaj - hot blueberry tarts -
30 minSide dishfennel tubers, Cherry tomatoes, green peppers mild, White wine vinegar, extra virgin olive oil, white cheese cubes, basil,grilled fennel salad with white cheese -
20 minSide dishpeas, lentils and maize mix in a bag, egg, curry powder, peanut oil, small red onion, fresh coriander, fresh fresh mint, mild low-fat yogurt,asian legume pancakes with fresh yoghurt dip -
15 minSide dishgreen beans, smoked bacon cubes, lemon, ground chili,lukewarm salad of green beans with bacon-lemon dressing
Nutrition
140Calories
Sodium0% DV1.335mg
Fat11% DV7g
Protein14% DV7g
Carbs4% DV12g
Fiber24% DV6g
Loved it