Chicken Spring Rolls

The classic rolled appetizer of the Eastern Asian cuisine – a variation with chicken and vegetables. A rather complex recipe in simple steps with instruction video!

Preparation time: 2h + Cooking time: 30 min = Total time: 2h 30min

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Simple Steps to Succeed

1. If you use frozen spring roll wrappers, don’t forget to thaw.
2. Brown the onions until translucent using the olive oil.
3. Add the garlic, chili and ginger. Let it fry for a minute.
4. Add the leek, when everything has a slight brown color, deglaze with rice vinegar.
5. Add the remaining vegetables and soy sauce. Put on the lid. Let it cook for 20 minutes.
6. In the meantime cut the chicken breast into pieces. Coat it with the spice mixture.
7. In a frying pan, fry the pieces until slightly brown. Cut into small pieces and add to the vegetables.

8. When the vegetable are soft, seas
   on with soy sauce.
9. Prepare your work space for rolling the spring rolls.
10. Get one spring roll wrapping and place some of the filling in the middle the follow the instruction pictures:
    1. Prepare workspace
    2. Add filling
    3. Fold in left side
    4. Fold in sides
    5. Roll
    6. Fold in right side
11. If you have really thin wrappers, you can easily use two wrappers for one spring roll. Just wrap the finished roll again with another wrapper.
12. Heat the frying oil in a frying pan.
13. When the oil is hot (you can test this by dipping a spring roll in the oil. If it sizzles, it’s ready) place the spring rolls in the oil.
14. After one minute of frying turn it around. The spring rolls should have a medium brown color.
15. Take the spring rolls out of the oil. Dry with a paper towel.
16. Serve with sweet chili sauce.

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