Ingredients :
1 packet of puff pastry for spring rolls (spring roll wrappers)
1 chicken breast , cooked and shredded
1 big grated carrot
1 cup of finely chopped cabbage
1 red pepper, ground in julienne
1 cup soy sprouts
2 minced garlic cloves
2 chopped green onions
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1 tablespoon of vegetable oil
Salt and pepper to taste
Oil for frying
Instructions
Preparing to fill up:
In a large frying pan, heat the vegetable oil over medium-high heat.
Add minced garlic and suffer until fragrant.
Add grated carrot, cabbage, red bell pepper and soy sprouts. Cook for 5-7 minutes until the vegetables are tender but crispy.
Add the shredded chicken breast and mix well with the veggies.
Add soy sauce and sesame oil. Season with salt and black pepper to taste..
Cook a few more minutes so that all the flavors mix well.
Remove fire and let cool slightly before use.
Prepare the Rolls:
Place a sheet of spring roll dough on a clean, dry surface, with a corner pointing towards you, forming a diamond.
Place a tablespoon of filling in the center of the leaf.
Bend the bottom corner over the filling, then bend the sides down the center and roll the top corner firmly.
Moist the top corner with a little water to seal the roll.
Repeat the process with remaining leaves and filling.
Frying the Rolls:
In a deep frying pan or fryer, heat enough oil for frying to 180°C (350°F).
Fry the rolls in batches, preventing them from piling up for 2-3 minutes or until golden brown and crispy.
Remove the rolls from the frying pan and place them on absorbent paper to remove excess oil.
Serve :
Serve hot homemade spring rolls, accompanied by your favorite sauce, such as sweet and sour sauce or soy sauce.
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