Appetizer
🌍 Public
Spring Rolls (Chūn Juǎn)
by @NomNomCrispy fried pastry rolls with a vegetable or meat filling — a Chinese classic.
Source / link: Chinesische Küche (Kantonesisch)
Ingredients
Amounts adjust automatically.
| 12 Blätter | Spring roll wrappers (or rice paper) |
| 200 g | Chicken breast (finely sliced, optional) |
| 300 g | Cabbage (finely sliced) |
| 2 Stück | Carrots |
| 4 Stück | Spring onions |
| 2 EL | Soy sauce |
| 1 Stück (2 cm) | Ginger |
| 1 Stück | Garlic clove |
| 1 TL | Cornstarch |
| 500 ml | Oil for frying |
Preparation
Step by step through the recipe
- 1 Cut 300 g cabbage, 2 carrots and 4 Stück spring onions into fine strips.
- 2 Sear 300 g cabbage, 2 carrots, 4 Stück spring onions, 200 g chicken breast (optional), 1 Stück ginger (2 cm) and 1 garlic clove over high heat in a pan.
- 3 Season with 2 EL soy sauce and 1 TL cornstarch (mixed with a little water), let simmer briefly. Let cool.
- 4 Top 12 Blätter spring roll wrappers with the filling, fold in the sides and roll up tightly. Moisten the edges with a little water and press down.
- 5 Heat 500 ml oil to 180 °C and fry the rolls in portions until golden brown and crispy.
- 6 Drain on kitchen paper and serve with a dipping sauce.
Notes & tips
Note: Contains gluten (wrappers) + possibly soy (soy sauce in the filling) + possibly egg (if in the dough).
Nutrition
estimated per serving- Calories
- 1327 kcal
- Protein
- 21 g
- Fat
- 128 g
- Carbs
- 31 g
