Spring rolls

Name: Spring rolls
Cook time: 120 min
Total time: 120 min
Yield: 12
Cuisine: Indonesian
Ingredients: 300 g flour; 3 Eggs; 500 ml sunflower oil; 150 g giant shrimp (bag 500 g, freezer), thawed; 1 tin can bamboo shoots (227 g), drained; 3 toes garlic finely chopped; 200 g chicken breast finely chopped; 1 leeks washed and in half rings; 3 el ketjapmarinademanis; 2 twigs celery finely chopped; 1 tray bean sprouts 125 g

A delicious indonesian recipe. The side dish contains the following ingredients: fish, flour, eggs, sunflower oil, giant shrimps ((bag 500 g, frozen), thawed), bamboo shoots ((227 g), drained), garlic (finely chopped), chicken fillet (finely chopped), leeks ( washed and in half rings), sweet soy sauce, celery (chopped) and bean sprouts (125 g).

Ingredients

Directions

Whisk 500 ml of water through the flour with a whisk. Beat the eggs and 1 pinch of salt through them. Heat 1 tbsp oil in a frying pan and fry the flint as thin as possible. Bake 11 more.
Peel the shrimp, remove the intestinal canal and finely chop the shrimp. Cut the bamboo shoots into very thin strips. Heat 2 tbsp oil in a stir frying pan the garlic 1 min. Add the chicken and shrimp and stir fry 2 min. Fry the leeks and sweet soy marinade1 min. Add the bamboo, celery and bean sprouts and stir-fry for another 1 minute. Season with salt and pepper. Drain.
Spoon 1 1/2 tbsp of filling on the bottom of each flange. Leave 2 cm off the edge. Fold the sides inwards. Roll up tightly. Heat the rest of the oil in a pan at 180 ° C. Deep fry 2 spring rolls 4-6 min. Halfway through. Drain on kitchen paper. Tasty with chili sauce.