How to make a spring roll with chicken and vegetables

Spring Roll with Vegetables and Chicken Ingredients 1 tablespoon peanut oil with an additional amount of deep frying. 200 grams of skinless chicken breast slices, cut into small pieces. Four dried Chinese mushrooms soaked in 20 minutes hot water, drained and chopped well. A tablespoon of light soy sauce. Tablespoon of five spice powder. Teaspoon fresh grated ginger. Returns of large green onions, cut into long slices. A small carrot cut in wings. Tablespoon of oyster sauce.

A tablespoon of light soy sauce. A sprinkle of sea salt and ground white pepper. Sixteen ready-made spring rolls. Scrambled egg yolks - for fat -. Seventy-five grams of bean sprouts.

Preparation Heat the pan until the steam starts to rise, then add the peanut oil and heat it well. Add chicken and mushrooms to the hot oil and stir for 1-2 minutes. Season the mixture with the soy sauce and the five spices, then remove from the pan and allow to cool completely for 10 minutes. Wipe the pan with clean kitchen paper. Mix the grated ginger, beans, green onions and carrots in a suitable mixing bowl, then add chicken and mushrooms to the mixture. Season the mixture with oyster sauce, soy sauce, sea salt, ground white pepper and stir well.

Pull the opposite sides of the sides together, then pull the underside toward the center, roll the wafer cylindrical upward, and grease it with the beaten egg yolk. Repeat this step with the rest of the chips. Heat the pan over high heat and put plenty of peanut oil inside. Fry the rollers with hot oil until golden for 2 to 3 minutes. Take the rolls out of the oil and put them on the kitchen paper to get rid of the excess oil. Lining a suitable dish to serve with lettuce leaves and place the rolls in a neat manner in the dish and serve next to the sauce for the rolls and different salads.

Vegetable Spring Roll
The ingredients are a large onion, cut into thin wings. Tablespoon of grated ginger. Two cloves of mashed garlic. Two medium-sized islands, cut like sulfur sticks. Two zucchini pieces cut like sulfur sticks. A piece of green pepper, cut into thin slices. Twenty-five sheets of Chinese spring roll. Two cups of white cabbage cut into thin slices. A sprinkle of black pepper, as desired. 2 tablespoons oyster sauce. A cube of vegetable broth. Scrambled egg to paste the dough. A little bit of oil - for redness.

Sweet Chili Sauce Ingredients: Three cloves of peeled garlic. Half a teaspoon of salt. Two horns of red jalapeno pepper. Half a cup of sugar. Three quarters of the cup of water. A quarter cup of white vinegar. 

Preparation Place a little oil in the wok pan, add the onion and stir for 2 minutes until it wilts. Add ginger, garlic and vegetable broth cubes. Add the carrots, the zucchini, the peppers and finally the cabbage and stir the ingredients together in the hot oil over high heat. Add the sauce after the preparation to the mixture and stir a little and then remove from the fire. Leave the filling to cool, then stuff the chips with them, and paste the ends with the scrambled eggs. Roast the spring rolls in hot oil then serve hot with sweet chili sauce.

Prepare sweet chili sauce: Place all ingredients except starch and water in the food processor and mix well until the mixture is homogeneous and soft. Pour the mixture into a small saucepan, bring to a boil and bring to a boil, then reduce the heat to medium heat and leave the mixture on the fire for about three minutes until the sauce is firm and the garlic is cooked. Mix the starch with water, then add the mixture to the sauce with continuous mixing until the sauce is firm. Allow the sauce to cool completely, then fill in a jar and store in the refrigerator.