🍽️ Crispy Chicken Rolls with Vegetable Filling

Name: Crispy Chicken Rolls with Vegetable Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small red bell pepper; 100 g carrots (1 carrot); 3 spring onions; 400 g chicken breast fillets (2 chicken breast fillets); 6 tbsp soy sauce; 8 tbsp rice vinegar; 1 tsp sesame oil; 20 g ginger (1 piece); 30 g cane sugar; 4 tbsp sesame seeds; 2 tbsp oil

597 kcal · 30 min · 4 servings

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Ingredients

1 small red bell pepper
100 g carrots (1 carrot)
3 spring onions
400 g chicken breast fillets (2 chicken breast fillets)
6 tbsp soy sauce
8 tbsp rice vinegar
1 tsp sesame oil
20 g ginger (1 piece)
30 g cane sugar
4 tbsp sesame seeds
2 tbsp oil

Instructions

1. Wash the bell pepper and remove the seeds and core. Cut it into quarters and then into very thin strips.
2. Peel the carrot and cut it in half crosswise. Cut the halves into very thin strips as well.
3. Clean the spring onions and wash them. Cut the white and light green parts into fine strips.
4. Wash the chicken breast fillets and pat them dry with kitchen paper.
5. Cut the fillets horizontally so that you get flat slices.
6. Place a piece of meat between two layers of cling film.
7. Pound the meat flat with a meat mallet until it is thin.
8. Place the prepared vegetable strips in the center of the flat chicken slices.
9. Roll the meat tightly around the vegetable filling.
10. Tie each roll securely with kitchen twine. Keep a distance of about 3 centimeters between the ties.
11. Whisk soy sauce, 2 tablespoons of rice vinegar, and sesame oil in a small bowl to make the marinade.
12. Place the chicken rolls in a baking dish.
13. Pour the marinade evenly over the rolls.
14. Cover the dish with cling film.
15. Let the rolls marinate in the refrigerator for at least 6 hours. Overnight is even better.
16. Peel the ginger and cut it into very fine strips.
17. Pour the remaining vinegar into a small saucepan and add the sugar and ginger strips.
18. Bring the mixture to a boil and let it simmer vigorously for 2 minutes.
19. Remove the rolls from the marinade and pat them dry with kitchen paper.
20. Roll the chicken pieces in sesame seeds until they are completely covered.
21. Heat oil in a large frying pan.
22. Fry the rolls in about 10 minutes until golden brown over medium heat. Turn them frequently so they cook evenly on all sides.
23. Cut the finished rolls into bite-sized slices.
24. Serve the slices with the warm ginger-sugar mixture.

Nutrition per serving

kcal: 597
Protein: 55 g · Fett/Fat: 29 g · Carbs: 26 g