Aperitif Dairy and eggs Dessert and pastries Fish Frying Fun Cooking Lunch Main Meat SnackTastic Starter Veggie All recipes

Spring rolls with chicken and vegetables

4 portions


Spring roll dough (or rice or phyllo dough)
Vegetables: leek, zucchini, soy beans, spring onions, baby corn
2 chicken fillets
1 egg yolk with some water
Salt, pepper, lemon juice, soy sauce


Vegetables: wash the vegetables. Cut the leek (only the white part) and the zucchini into small strips. Slice the spring onion into rings. Cut the baby corn in half.
Chicken: cook the chicken in chicken bouillon. Use fresh chicken bouillon or water with a chicken stock cube. Boil the water and let the fillets cook for approximately 10 minutes and the remove them from the boiling water.
When the chicken has cooled down, cut it into pieces and add to the vegetables. Make sure the stuffing is not too wet. If necessary, dry off with some kitchen paper.
Season with a bit of soy sauce, lemon juice, salt and pepper.
Pre-heat your FRITEL deep fryer up to 180°C.
Take a leaf of dough and add some stuffing in the middle. Brush the edges with some egg mixture. Start by folding the lower edge, then the lateral edges. Close the spring roll by rolling it, starting at the bottom. Press firmly.
Fill the bottom of the frying basket with spring rolls and fry them until they are golden brown.
Serve with (spicy) spring roll sauce.