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Ingredients
Chicken Spring Rolls
- Ingredients
- 12 sheets Rice paper (about 22 cm)
- 250 grams Chicken breasts
- 250 grams Green cabbage
- 2 carrots
- 1 Red Bell pepper
- 1 Red chili pepper
- 1 garlic clove
- 2 Tbsps sesame oil
- 100 grams Wood Ear Mushrooms
- 1 handful Sprout
- 1 Tbsp soy sauce
- salt
- peppers
- vegetable oil (for frying)
Soak the rice paper according to package instructions and pat dry.
Rinse the chicken, pat dry and cut into strips. Rinse the cabbage, trim and cut into thin strips. Peel the carrots and cut into strips. Rinse the peppers, halve, trim the seeds and ribs and chop. Rinse the chile peppers, halve, trim the seeds and ribs, and finely chop. Peel garlic and chop finely. Saute the cabbage, chicken, chile peppers and garlic in hot oil for 1-2 minutes. Add the peppers and the carrot and continue to saute for 1-2 minutes. Remove from the heat. Rinse the mushrooms, drain well and chop. Rinse the sprouts and drain. Stir the mushrooms and soy sauce into the chicken and vegetable mixture. Season with salt and pepper.
Spoon 1-2 tablespoons of filling on the center of each rice paper. Fold in the edges, roll up and press to secure. Heat the oil in a pot to about 175°C (approximately 350°F). Fry the spring rolls in batches until golden brown, about 5 minutes. Drain on paper towels and serve with dips at will.
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |