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Mini spring rolls and paprika sauce
Mini chicken spring rolls with a sauce of grilled red pepper, sambal bathrobe and ginger syrup.
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Ingredients
Directions
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Heat the peanut oil in a wok or deep fryer to 180 ° C. You can check this with a kitchen thermometer or with a piece of bread. If that starts to fizz immediately, the fat is hot.
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Meanwhile, halve the lime and press out half. Cut the other half into segments.
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Put the pepper, garlic, sambal and ginger syrup in the food processor and grind. Season with lime juice and put in a bowl.
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Fry the spring rolls according to the instructions on the package until golden brown and crispy in the oil.
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Serve with the paprika sauce and lime wedges.
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Nutrition
155Calories
Sodium17% DV410mg
Fat15% DV10g
Protein6% DV3g
Carbs4% DV13g
Fiber4% DV1g
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