Spring Rolls with Soy Dip
Delicious crisp pastry snacks that can be enjoyed as a starter or part of a main meal with other dishes
- Preparation Time20 mins
- Cooking Time10 mins
Nutrition per serving
- Energy397 Kcals
- 4 chicken breast fillets
- 4 tbsp Kikkoman Soy Sauce
- 2 tbsp sherry
- 1 tbsp sesame oil
- 1 red, 1 green and 1 yellow pepper
- 100g white cabbage
- 50g bean sprouts
- 8 squares of spring roll pastry wrappers (available from Asian stores and supermarkets)
- 1 egg yolk
- Vegetable oil for frying
- Plus Kikkoman Soy Sauce for dipping
Slice the chicken breasts into thin strips and brush with a marinade made from soy sauce, sherry and walnut oil.
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.
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.
Serve with Kikkoman soy sauce as a dip.