Knead the ingredients for the dough into a smooth dough, wrap in foil and leave to mature in the refrigerator for an hour. Bring about 250 g of water to the boil, add the shrimp, remove from the stove and let soak for 20 minutes.

In the meantime, roughly cut the thawed or frozen chicken breast into strips. Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the leaves from the stem.

Strain the shrimp, drain well and place with the egg in a small blender cup. Puree for 30 seconds at the highest speed. Put the puree in a medium-sized bowl. Grind the kailan, garlic cloves, chicken breast and finally with a slice of toast bread with a 3-hole disc and mix with the puree. Mix in the remaining ingredients for the filling. The mixture should have a spreadable consistency. Keep the finished filling 1 ready in the refrigerator.

Prepare the ingredients for filling 2. Blanch the carrot sticks, asparagus and green beans together for 3 minutes, drain well in the sieve and then place on kitchen paper to dry. Rinse the seedlings in the sieve, shake dry and have them ready.

Mix the ingredients for gluing the pastry together. Take the dough out of the refrigerator, shape into a roll and cut into 18 equal parts. Press the pieces flat on a floured work surface. Roll out the oval slices to approx. 16 x 8 cm thin (this is best done with a pasta machine).

Lay the ovals across in front of you on a thinly floured work surface. Put 2 teaspoons of the filling 1 in the lower center and spread over approx. 10 cm. Place the filling 2 in the filling 1 as follows: 2 pieces of carrots, 2 pieces of asparagus and 1 piece of beans. Brush the entire edge with the glue with a brush. Fold the side edges in towards the middle and roll the pastry cover up from the bottom. Make sure that the sides are well closed. Place the seams down on a fresh tea towel.

Heat the deep-frying oil to 210 degrees and fry the rolls in 3 portions until golden brown, drain on kitchen paper and arrange on a serving dish.

Mix the ingredients for the dip sauce 1. For the dip 2, wash the small, green chilli, cut into thin slices, leave the grains and discard the stem. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Mix together with the rest of the ingredients.

Garnish, serve and enjoy.