Egg rolls

First the oven ... You preheat it at 200 ° C or gas oven 4. And put baking paper on the baking sheet. Then the kitchen sink ... Then you let the slices of puff pastry thaw in 10 minutes.

And now 'stir-fry' ... Heat the oil in a wok, or large frying pan. Bake the bean sprouts and the soup vegetables for about 30 seconds. (Yes, very short!) You stir and create the vegetables. Remove the pan from the heat and scoop the soy sauce marinade. Allow the mixture to cool and drain in a sieve. Spoon the chicken strips through the vegetables.

Sprinkle some flour on the counter. Roll out the slices with a rolling pin to approx. 15 cm by 15 cm. Spoon 2 tablespoons of vegetable chicken mixture to one half of the dough square. Fold the other half over the mixture and fold the rolls well, press the edges with a fork. This is how you make 10. Place them on the baking sheet.

Brush the spring rolls at the top with a thin layer of oil. In the oven, bake them light brown in 20 minutes. The spring rolls are warm and cold. Look for a spicy sauce. Or stir a tiny bit of sambal through a few tablespoons of tomato ketchup.