CHINESE SPRING ROLLS
- 1 chicken fillet
- 1 egg
- 1 teaspoon curry powder
- 1 pinch of salt and pepper
- ½ block of chicken stock
- 100 g leeks, finely chopped
- 100 g carrots, grated
- 150 g bean sprouts
- 1 teaspoon rice raisins
- salt and pepper, to taste
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- For the roll:
- 6 – 8 Chinese spring rolls
- 1 egg white
- oil, for frying
Blanch the vegetables (leek, sprouts, carrot) for one minute and allow to cool well.
Pour the mixture into a strainer and squeeze the fluid out of the mixture.
Season the mixture with the rice raisins, salt, pepper, sesame oil and sugar.
Cut the chicken fillet into small pieces and fry it in a little oil till just cooked.
Beat the egg and add the curry powder, salt, pepper and the stock cube (crumbled).
Cook the mixture for a short while until the egg is also cooked.
Mix with the chicken pieces. Set aside and let it cool.
Fill the spring rolls generously with the chicken and vegetables mixture and fold it like an envelope.
Grease the sticky edges with the egg white and press tightly closed.
Heat the oil in a large, deep pan and bake the spring rolls until golden brown.
Bake only a few at a time, because then the oil cools too much and the oil is more likely to splatter.
Recipe and photo: Annet Geelhoed
