Thai spring rolls

Name: thai spring rolls
Cook time: 30 min
Total time: 150 min
Yield: 12
Cuisine: Thai
Ingredients: 6 sheet frozen filo pastry; 1 Red pepper; 2 cm fresh ginger; 3 el Thai fish sauce; 3 el traditional olive oil; 250 g Chinese wok vegetable bean sprouts red pepper; 150 g smoked chicken strips

A nice thai recipe. The lactose-free snack contains the following ingredients: poultry, deep-frozen filo pastry, traditional olive oil and smoked chicken strips.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Let the filo pastry thaw in about 2 hours.
Wash the red pepper, halve and remove the seed lists. Cut the pepper into thin strips. Peel the ginger and cut very finely.
Stir in the pepper and ginger through the fish sauce.
Heat the oil in a wok or frying pan and fry the soup vegetables over a high heat for about 3 minutes. Change regularly.
Stir in the fish sauce mixture. Let the vegetables cool down and scoop the chicken strips through.
Halve a sheet of filo puff pastry and thinly cover half the oil.
Place part of the vegetable mixture on the short side and fold the sides about 2 cm inwards. Roll the filo pastry over the filling.
Preheat the oven to 200 ° C or gas oven position 4. Lay the spring rolls on a baking sheet covered with parchment paper and thinly coat with the rest of the oil.
Bake in an oven in about 20 minutes. To serve spring rolls cold or hot with, for example, sweet chili spring roll sauce.