Spring Rolls with Chicken, Vegetables and Sweet‑Sour Sauce

Ingredients

• 8 wheat tortillas (ready‑made)
• 2 chicken breast fillets
• 500 ml instant chicken broth
• 2 red bell peppers
• 0.5 bunch green onions
• 3 tbsp oil
• 2 carrots
• 1 small zucchini
• 1 peach
• Salt
• ground pepper
• 0.5 red bell pepper
• 1 piece fresh ginger (about 2 cm)
• 1 Garlic clove
• 1 fresh red chili pepper
• 200 ml broth
• 3 Tbsp apricot jam
• 5 tbsp rice vinegar
• 2 tbsp Cornstarch
• Salt

Instructions

1. 1.

   Wash, trim and halve the peppers; remove seeds and white membranes, then chop finely. Peel ginger and garlic. Wash and deseed the chili. Crush ginger, garlic and chili in a mortar, then add to the peppers. Transfer mixture to a pot, add broth, vinegar and jam, bring to a boil. Mix cornstarch with 3 tbsp water; stir into sauce and simmer until thickened. Season with salt.

2. 2.

   Place chicken breasts in gently boiling chicken broth and cook for about 10 minutes. Remove, let cool, then slice lengthwise into strips.

3. 3.

   Wash zucchini, trim and cut into sticks.

4. 4.

   Peel carrots and cut into sticks.

5. 5.

   Poach peach, peel, halve, pit and cut into sticks.

6. 6.

   Trim green onions and cut into ~10 cm pieces.

7. 7.

   Heat oil in a pan; sauté peppers and carrots for a few minutes. Add zucchini and peach sticks, cook 2–3 more minutes, season with salt and pepper. Mix vegetables with 3 tbsp of the dip.

8. 8.

   Warm tortillas in a preheated oven at 250 °C for a few minutes.

9. 9.

   Layer each tortilla with chicken strips and vegetables, roll tightly, and serve with remaining dip.