spring rolls

Ingredients for 4 servings:

• 16 spring roll sheets, frozen or dried rice paper (approx. 25 x 25 cm each)
• 100 g chicken breast fillet(s)
• 250 g white cabbage
• 100 g onion(s)
• 1 red chili pepper(s)
• 150 g soy sprouts
• 350 g minced beef
• 3 tbsp oil
• salt and pepper
• 2 tbsp soy sauce or 3
• 1 egg(s), of which the egg white
• 1 ½ liters of oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the pastry sheets or prepare according to the package instructions. Finely dice the chicken breast fillet, shred the white cabbage, finely slice the onions, and finely dice the chili pepper. Fry the minced meat in batches in hot oil until crumbly, add the white cabbage and onions, and fry for about 5 minutes. Add the chicken, chili pepper, and bean sprouts and cook for 2-3 minutes. Season with salt, pepper, and soy sauce. Let cool. Place 3-4 tablespoons of the filling on half of each pastry sheet. Brush the edges of the pastry with egg white and roll up, tucking in at the sides. Brush the edges of the remaining pastry sheets with egg white as well. Wrap each filled spring roll in another pastry sheet. This will keep them together and prevent them from getting soggy. Heat the frying oil. Fry the spring rolls in batches for about 5 minutes until crispy and brown. Serve with soy sauce and sambal oelek.