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🍽️ Crispy Chicken Spring Rolls

438 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 400 g
• garlic cloves 1 pc.
• soy sauce 6 tbsp
• Sriracha sauce 1 tsp
• mushrooms, brown 100 g
• carrots 2 pc.
• spring onions 4 pc.
• oil 2 tbsp
• rice vinegar 2 tbsp
• brown sugar 1 tbsp
• cornstarch 1 tbsp
• rice paper wrappers 20 pc.
• frying oil 1 L

Instructions

1. 1. Rinse the chicken meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the chicken meat into small cubes.
3. 3. Peel the garlic and chop it finely.
4. 4. Mix soy sauce, the chopped garlic, and Sriracha sauce in a bowl.
5. 5. Place the chicken cubes in the marinade and let them marinate.
6. 6. Wipe the mushrooms with a cloth if necessary and dice them finely.
7. 7. Peel the carrots and cut off the ends.
8. 8. Grate the carrots coarsely.
9. 9. Wash the spring onions and dry them.
10. 10. Remove the roots of the spring onions and slice them into rings.
11. 11. Heat oil in a frying pan over high heat.
12. 12. Remove the chicken from the marinade and store the marinade in a separate container.
13. 13. Fry the chicken for about one minute in the pan.
14. 14. Add the mushrooms, carrots, and spring onions to the pan.
15. 15. Fry the vegetables for another two minutes.
16. 16. Deglaze the pan with the stored marinade.
17. 17. Add rice vinegar and sugar.
18. 18. Let the filling simmer for about three minutes until the liquid has evaporated.
19. 19. Finally, season the filling to taste.
20. 20. Let the filling cool down completely.
21. 21. Mix cornstarch with three tablespoons of cold water in a small bowl.
22. 22. Place a rice paper wrapper on the work surface with one corner pointing downwards.
23. 23. Place about one tablespoon of the filling on the lower third of the wrapper.
24. 24. Fold the bottom corner of the wrapper over the filling.
25. 25. Fold the left and right sides of the wrapper over the filling.
26. 26. Brush the top edges of the wrapper with the cornstarch water.
27. 27. Roll the spring roll tightly up to the top corner.
28. 28. Fill and roll the rest of the spring rolls in the same way.
29. 29. Cover the finished rolls with a damp kitchen towel.
30. 30. Set the rolls aside.
31. 31. Heat oil in a pot for frying over high heat.
32. 32. Fry the spring rolls carefully for about five minutes until golden brown.
33. 33. Let the rolls drain on kitchen paper.
34. 34. Serve the spring rolls hot.

Nutrition per serving

• kcal: 438
• Protein: 24 g · Fett/Fat: 18 g · Carbs: 45 g