Spring rolls with a filling of marinated chicken and wok-fried vegetables: bell pepper, leek, carrot, bean sprouts and corn. The chicken gets its flavour from our Chicken blend, the vegetables from our Wok blend. The result is a filling that is spiced without being hot, in a wrapper that crackles at the first bite. One batch makes fifty, so you make them for a full table or freeze some for later. You can deep fry them, but the oven works too.

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⏱ Preparation time: ±1h
👥 Makes: 50 pieces
🌶 Difficulty: medium
🍽 Category: Snack

Ingredients

For the filling

• 1 kg chicken breast
• 40 g Chicken blend
• 50 g Wok blend
• 50 ml wok oil
• 1 red, 1 green and 1 yellow bell pepper
• 4 carrots
• 3 leeks
• 3 spring onions
• 250 g bean sprouts
• 200 g corn

For rolling

• 550 g spring roll wrappers
• 50 g flour
• 150 ml water

Method

1. Take the spring roll wrappers out of the freezer and let them thaw slowly.
2. Cut the chicken breast into small pieces and marinate with the Chicken blend and the wok oil.
3. Heat a large wok over a high heat with some wok oil and stir-fry the chicken until cooked.
4. Meanwhile, cut the peppers into small cubes and the leeks and spring onions into rings. Grate the carrots.
5. Lower the heat and add the peppers to the chicken. Stir well.
6. Add the leek and spring onion once the pepper is al dente.
7. Add the carrots, bean sprouts and corn once the leek has wilted, and season with the Wok blend.
8. Simmer over a moderate heat until all the vegetables are cooked. Stir regularly.
9. Let the filling cool and then drain it in a colander.
10. Mix the flour with the water into a paste.
11. Lay a wrapper with a corner pointing towards you, scoop a tablespoon of filling at the bottom and brush the top corner with the flour paste.
12. Fold the bottom corner tightly over the filling, fold the sides inward and roll up. Seal loose edges.
13. Heat the fryer to 180 degrees and fry the spring rolls for about five minutes until golden brown and crispy.

Chef's tip

Prefer the oven? Brush the spring rolls with neutral oil and bake them for 20 minutes at 200 degrees on a tray lined with baking paper. A bag of pre-cut wok vegetables saves you most of the chopping.

Serving suggestion

Serve warm with sweet and sour sauce.

Ready to cook?

Our Chicken blend seasons the chicken, our Wok blend the vegetables. With those two you have the complete seasoning for these spring rolls.

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Enjoy!
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