Spring Roll with Chicken and Vegetables

Preparation

Vegetables: first wash all vegetables thoroughly. Cut the leek (white part only) and zucchini into thin strips. 

Cut the spring onions into rings. 

Halve the baby corn.

Cook the chicken in chicken broth. Use fresh chicken broth or water with a stock cube dissolved in it. 

Bring the water to a boil, let the fillets cook for about 10 min., then remove them.

Once the chicken has cooled, cut it into small pieces and mix with the vegetables. Make sure the mixture is not too wet. If necessary, pat dry with kitchen paper.

Season with a little soy sauce, some lemon juice, pepper, and salt.

Preheat your FRITEL deep fryer to 180 °C.

Take a spring roll wrapper and place a little filling in the center. 

Brush the edges with the egg yolk mixture. 

First fold the bottom flap upward, then fold in the side flaps and press firmly. 

Now roll the spring roll closed from bottom to top and press the edges firmly once more.

Now fill the bottom of the frying basket and fry the spring rolls until golden brown. 

Serve with (spicy) spring roll sauce.