Spring roll chicken

Loempia kip
44

Preparation time 60 min

Ingredients for 50 pieces:

Recipe for 50 pieces:

  • Remove the spring roll wrappers from the freezer and let them thaw slowly.
  • Cut the chicken fillet into pieces and marinate with the chicken mix and wok oil.
  • Take a large wok, add some wok oil, and heat over high heat.
  • Stir-fry the chicken pieces in the pan until they are cooked.
  • In the meantime, cut the peppers into small cubes, the leeks and spring onions into rings and grate the carrots.
  • Turn the heat down.
  • Add the sliced ​​peppers to the chicken and stir well.
  • When the peppers are cooked through, stir-fry the leek and spring onion pieces.
  • Once these have wilted in the pan, add the grated carrots, bean sprouts and corn.
  • Then season the whole thing with the Wok mix.
  • Simmer over medium heat, stirring regularly, until all the vegetables are cooked.
  • Remove the pan from the heat and let it cool.
  • Remove the chicken and vegetables from the pan and drain any excess liquid in a colander.
  • Mix the flour with the water.
  • Take a spring roll wrapper and place it with one point facing you, fill a tablespoon with the mixture and place it at the bottom.
  • Brush the top point with the flour-water mixture.
  • Fold the bottom point over the filling while pulling it tightly towards you.
  • Fold the sides inwards.
  • Continue rolling upwards while pulling tightly towards you.
  • Seal loose edges with the flour-water mixture.
  • Heat the deep fryer to 180 degrees.
  • Fry the spring rolls for about five minutes until they are golden brown and crispy.

Tips:

** Use vegetables of your choice.

** Use a bag of pre-cut (wok) vegetables to save time.

** For smaller spring rolls use smaller spring roll wrappers.

** Serve with sweet and sour sauce.

** Brush the spring rolls with neutral oil and bake them in the oven on a baking tray lined with baking paper for 20 minutes at 200 degrees.

Tasty!

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