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🍽️ Crispy Mini Spring Rolls with Pistachio Salsa

480 kcal · 30 min · 4 servings

Ingredients

• 1 package frozen pastry sheets for spring rolls (from the Asian market, approx. 12x12 cm)
• 100 g chicken breast fillet
• 1 tbsp oil
• salt
• pepper from the mill
• 200 g red chard
• 100 ml vegetable broth (instant)
• 40 g red lentils
• 80 g pistachio kernels
• 1 small red chili pepper
• ripe mango
• 2 tomatoes
• juice of 0.5 limes
• 2 tbsp olive oil
• 2 tsp freshly chopped cilantro
• salt
• pepper
• frying oil (for deep frying)
• to taste spring onions (for garnish)

Instructions

1. 1. Let the spring roll wrappers thaw at room temperature.
2. 2. Carefully separate 24 individual sheets from the package.
3. 3. Put the remaining wrappers back in the freezer.
4. 4. Cut the chicken breast into thin strips.
5. 5. Heat oil in a pan.
6. 6. Fry the chicken for about 1 minute.
7. 7. Season the meat with salt and pepper.
8. 8. Remove the meat from the pan and set it aside.
9. 9. Clean the chard and rinse it thoroughly.
10. 10. Cut the chard into very fine strips.
11. 11. Add the chard strips to the pan.
12. 12. Sweat the chard briefly.
13. 13. Gradually pour the broth over the chard strips.
14. 14. Cook the chard until soft, about 10 minutes.
15. 15. Boil the lentils in water for 4 to 5 minutes.
16. 16. Drain the lentils.
17. 17. Add the lentils to the chard.
18. 18. Return the chicken to the pan.
19. 19. Season the entire filling with salt and pepper.
20. 20. Toast the pistachio kernels in a pan.
21. 21. Remove the pistachios from the pan as soon as they are fragrant.
22. 22. Chop the pistachios finely.
23. 23. Remove the seeds from the chili.
24. 24. Cut the chili into thin strips.
25. 25. Peel the mango.
26. 26. Cut the mango flesh away from the pit.
27. 27. Dice the mango flesh finely.
28. 28. Dice the tomatoes very finely as well.
29. 29. Mix the pistachios, mango, tomatoes, and chili in a bowl.
30. 30. Add lime juice and olive oil to the mixture.
31. 31. Fold the coriander into the salsa.
32. 32. Season the salsa with salt and pepper.
33. 33. Spread the filling onto the wrappers.
34. 34. Fold in the sides of the wrappers.
35. 35. Roll the spring rolls up tightly.
36. 36. Heat the frying oil to 175 degrees.
37. 37. Fry the spring rolls in the hot oil.
38. 38. Fry the rolls until they are crispy and brown.
39. 39. Let the finished rolls drain briefly on kitchen paper.
40. 40. Serve the spring rolls with the pistachio salsa.
41. 41. Garnish the dishes with spring onion strips if desired.

Nutrition per serving

• kcal: 480
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 42 g