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Thursday, January 22, 2015

Chicken spring rolls - recipe (including photos)

Ingredients for 8 spring rolls:
  • 1 small packet of rice sheets
  • 300 grams of chicken meat
  • 5 leaves of basil
  • 3 spoons with sweet chilly sauce  
  • 2 spoons with soy sauce
  • 1 medium carrot
  • 1 leek
  • 1 clove of garlic
  • 1 bell pepper
  • 1 egg white
  • a few grams of grated ginger
  • paprika
  • sunflower oil for deep frying



In a frying pan add 1 spoon of sunflower oil and let it heat. Add the chopped leek, the mashed ginger and garlic and let it fry for 3-5 minutes.


Add the meat and let it cook for 7-10 minutes, mixing from time to time.


Add the soy sauce, some paprika,the sweet chilli sauce, the chopped bell pepper and the carrot and let it cook for 5 minutes.


(If you don´t have the sweet chilli sauce you can make something similar by yourself: mix 1 bell pepper with paprika and half of a garlic clove and add it over the food. It will still be delicious!)


Let the meat cook at slow fire for about 20 minutes or until ready.
Remove from fire and add the chopped basil.

 
Dip each sheet in hot water and let it in for one minute until it softens.

Spread the pastry sheet on the table, brush the corners with the beaten egg white,  add the composition and roll it like in the photos.




Heat the sunflower oil and add the spring rolls.
Fry for about 5 minutes each spring rolls or until golden brown.


Can be served with sweet chilli sauce.
Enjoy!


The original recipe can be found here

1 comments:

Rachel Page said...

I've been looking for these Thai inspired spring rolls forever. I don't particularly like the deep fried ones, but simply love the fresh ones with peanut sauce.

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