Name: Chicken Spring Roll recipe by Zane Utley at BetterButter
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 5
Ingredients: 100 Grams Carrot; 10 ml Water; 20 Grams Cornflour; 1/2 Packet Spring Roll Pastry; 120 ml Sesame Oil; 2 breasts Chicken; Pepper to taste; Salt to taste; 20 Grams Garlic; 100 Grams Bean Sprouts; 100 Grams Wombok; 100 Grams Leek; 100 Grams Cellery; 100 Grams Onion

Ingredients Serving: 5

100 Grams Carrot
10 ml Water
20 Grams Cornflour
1/2 Packet Spring Roll Pastry
120 ml Sesame Oil
2 breasts Chicken
Pepper to taste
Salt to taste
20 Grams Garlic
100 Grams Bean Sprouts
100 Grams Wombok
100 Grams Leek
100 Grams Cellery
100 Grams Onion

Instructions

Juilienne the carrot, onion, celery and leek, chiffonade wombok. Sweat of all with sesame oil and season to taste.
Cut the chicken into thin strips and stir fry. Then mix the chicken with vegtables and place it in the fridge to cool. Squeeze out excess liquid from the mixture.
Preheat the deep fryer to 180 degrees.
Cut the pastry in half diagonally. Place this mixture onto the pastry on the base of the triangle and roll over once. Fold over the right edge first then roll once again, then fold over the left side and place some lag paste to seal and finish the rolling.
Place into a deep fryer to cook. After the batch has turned golden brown in colour, remove from the fryer and drain it.
Serve it hot for best taste.

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