Chicken Spring Rolls

Ingredients

• 12 sheets of round rice paper (about 22 cm)
• 250 g Chicken breast fillet
• 250 g White cabbage
• 2 carrots
• 1 red bell pepper
• 1 red chili pepper
• 1 Garlic clove
• 2 tbsp sesame oil
• 100 g Mu-Err mushroom
• 1 handful bean sprouts
• 1 tbsp soy sauce
• Salt
• Pepper
• vegetable oil (for frying)

Instructions

1. 1.

   Soak the rice paper according to package instructions and pat dry.

2. 2.

   Rinse the chicken, pat dry, and slice into strips. Wash, trim, and shred or julienne the cabbage. Peel the carrots and grate finely or cut into strips. Wash, peel, halve, trim, and dice the bell pepper. Wash, halve, trim, and finely chop the chili pepper. Peel and finely mince the garlic. Sauté the chicken, cabbage, chili, and garlic in hot oil for 1-2 minutes. Add the bell pepper and carrot, sauté together another 1-2 minutes, then remove from heat. Rinse the mushrooms, drain well, and cut into small pieces. Rinse the sprouts and drain. Mix the mushrooms with the chicken mixture and season with soy sauce, salt, and pepper.

3. 3.

   Place 1-2 tbsp of filling in the center of each rice paper sheet, fold over the sides, and roll tightly. Fry portions in hot oil (about 175°C) for 4-5 minutes until golden brown. Drain on kitchen paper and serve with dips as desired.