I made these as an appetizer for our middle son’s “21 dinner”. 1 spring roll in a glass with sweet/hot chili sauce (bottom).
The ingredients make approximately 30 spring rolls, but a pack contains 40 spring roll sheets.
Ingredients:
1 pack of spring roll wrappers (frozen)
2 chicken fillet (a bit large)
Large winter carrot
onion
3 cloves of garlic
Rice noodles (the thinnest available, I use Conimex and then 2 rolls from the pack)
2 chicken stock cubes
Fresh celery leaves
1 tsp ve-tsin (really necessary as a flavor enhancer)
Sugar
Salty
Vinegar
1 egg
Oil for frying (I use sunflower oil)
sweet (hot) chili sauce for dipping
Preparation:
Defrost the spring roll wrappers in the package.
Place the chicken fillet in the food processor and grind/chop it finely. The finer and the fewer large pieces you have in your spring roll.
Remove the chicken from the food processor and season with salt and pepper.
Now put the winter carrot (in pieces) in the food processor and chop it finely.
Press the garlic, chop the celery and chop the onion.
Prepare the rice noodles as stated on the package and rinse the noodles in cold water.
Cut the noodles into small pieces to make it easier to mix later.
Heat a dash of oil in the pan and fry/roast the minced chicken in it. Please note, this happens very quickly.
Now add the garlic and onion and fry for a while.
Now add the carrot, celery, v-tsin and the stock cubes. Pulverize the stock cubes briefly so that they dissolve easily.
Boil this all thoroughly (about 5 minutes)
Stir the noodles into the meat sauce.
Now taste to see if it is salty (this is necessary because the salt is absorbed by the spring roll wrappers)
Add some sugar and vinegar at your discretion (although some of this must be added).
Now the filling is ready. This can be taken off the heat.
Rolling the spring rolls:
Remove the spring roll wrappers from the package and place them between a damp tea towel so that they do not dry out.
Beat 1 egg in a bowl.
Place 1 sheet with the point towards you.
Place the filling in the center of the bottom.
Roll up the bottom half tightly.
Now turn both outer points inward and continue rolling.
Lightly coat the last (top) point with egg and close it completely.
Also store the spring rolls under/between a damp tea towel, and make sure that the closing part of them is not touching each other. The egg will then stick to the other spring roll.
Once you have rolled them all, you can either freeze them or bake them right away.
Baking:
Put oil in a pan and heat it. Bake them until they are nice in color.
Let them drain on kitchen paper and serve them with sweet (hot) chili sauce!
Enjoy your meal.
