Spring rolls with poultry

Ingredients for 1 servings:

• 200 g chicken breast fillet(s)
• 2 m.-sized carrot(s)
• 1 stalk(s) spring onion(s)
• 100 g Chinese cabbage
• 40 g salmon ham
• 150 g mushrooms, from the can
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• n. B. Spice mix (5-spice powder)
• 12 sheets of rice paper
• lots of oil, tasteless

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

light version, for 12 spring rolls, without fryer

For the filling, clean the carrot. Drain the mushrooms thoroughly. Finely chop the chicken, carrot, spring onion, cabbage, salmon ham, and mushrooms. Heat the sesame oil in a wok and fry the chopped ingredients over high heat, stirring occasionally. Reduce the heat to medium. Add the soy sauce and continue simmering. Season with the five-spice powder. Set aside. Soak the rice paper sheet by sheet according to the package instructions until soft and pliable. Cover the bottom third with 1-2 tablespoons of filling. Fold in the sides of the rice paper on the left and right and carefully roll up. Set aside and make more rolls until the filling is used up. You should make about 12 rolls. Heat 300-400 ml of oil, depending on the size of the pan, in a casserole dish and fry the spring rolls over high heat until crispy. Then drain well and serve.