Spring Rolls with Soy Dip

Total time 30 mins

30 mins preparation time

Delicious crisp pastry snacks with a chicken and vegetable filling that can be enjoyed as a starter or part of a main meal with other dishes. Serve with Kikkoman soy sauce as a dip.

Ingredients

4 portion(s)

chicken breast fillets

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

sherry

2 tbsp

walnut oil

red pepper

yellow pepper

green pepper

100 g

white cabbage

50 g

bean sprouts

2 tbsp

sesame oil

salt

freshly ground pepper

squares of spring roll pastry (available from Asia stores and supermarkets)

egg yolk

fat to grease the baking tray

Plus

Kikkoman Naturally Brewed Soy Sauce

Nutritional facts (per portion): 1661 kJ / 396 kcal

Preparation

Step 1

Slice the chicken breasts into thin strips and brush with a marinade made from soy sauce, sherry and walnut oil.

Step 2

Prepare the vegetables by cutting the peppers and white cabbage into fine strips. Fry the chicken breast fillets in hot oil until cooked through and keep warm. Sauté the peppers, cabbage and bean sprouts briefly in the remaining frying fat, season with salt and pepper and set aside.

Step 3

Place the pastry squares next to each other, put a chicken breast strip on top of each one and top with a small amount of the vegetables. First place the bottom end of the pastry over the filling, then the right and left sides and finally, brush the edges with egg yolk. Roll up and fry in batches until golden and crisp in the hot fat. Drain on kitchen paper and repeat until all the ingredients are used up.

Step 4

Serve with Kikkoman soy sauce as a dip.

Recipe-ID: 3

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