Companion | Spring roll
16 discs of dough for spring rolls (thin slices of rice dough)
1 red pepper
1 cup of soy sprouts
1 breast fillet of chicken
1 egg white
For the sauce:
½ cup of Hoisin sauce
2 cm of ginger
¼ cup of base background
2 tablespoons of sugar
Cut pepper and carrot into julienne strips. Reserve.
Wash the bean sprouts and reserve.
Cut the zucchini into five-centimeter segments.
Cut the peel into thin slices and julienne strips. Reserve.
Cut chicken breast into thin strips. Reserve.
To assemble place a disc on the work table and in the center, in an elongated way, arrange a little of the vegetables and some chicken strips.
To close it, fold the dough from the sides towards the center, then moisten with a little of the egg white.
Roll up to close.
A roll of 1 to 1.5 cm in diameter should remain.
Fry in plenty of hot oil.
To prepare the sauce peel and grate the ginger.
Mix with the Hoisin sauce and a little depth, until the sauce is lighter.
Add sugar to taste, just to balance the salt of the Hoisin.
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