- Medium oempiavellen
- +/- 500 grams of chicken breast
- Bean sprouts
- 2 red peppers
- 1 clove garlic
- Sweet soy sauce
- 1 stock cube
Slice the chicken, carrot and onion into small cubes. Cut the red peppers and garlic. To your own taste you can remove the seeds from the pepper or omit. Fry the diced onion in a pan with oil until translucent. First, add the diced chicken breast until cooked through. Following are the other chopped ingredients. When everything has shrunk, you can add the crumbled stock cube. Salt instead of a cube may include, but makes for a different taste. Add soy sauce until all ingredients are coated therewith.
When the filling is finished the moisture thrown away. It is best to filling then put a half hour in the refrigerator. Do you have little time you can do the filling in a colander and press firmly so that most of the liquid is gone. If you throw the moisture trapped is nearly impossible to roll in the egg; this break.
After cooling, you can start to roll in. You can choose one or two sheets per egg. You will naturally find what you like best. Place a loempiavel down with a point upwards, so have your windshield. Place a spoonful of filling in the middle horizontally. Leave enough space between the filling and the edges. Fold the horizontal points towards each other. Let the points not touching; the space between the points is the length of the spring roll. Fold the bottom corner inward. You now have an envelope. Roll the egg roll as tightly as possible to the upper tip. It may take time before you know how folding works, but then you'll go down easy!
You can instantly fry the spring rolls in oil or freeze for later use.
Tip: instead of single vegetables you can also use a noodle package.