Chinese spring rolls

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and chop the garlic. Cut the chicken into small pieces. Mix both with half the soy sauce and the sambal oelek in a bowl and leave to marinate briefly.

2. 02

   Dice the mushrooms and finely slice the spring onions into rings. Finely chop the peanuts. Heat a little oil in a wok. Add the chicken and fry for a few minutes until browned and crisp.

3. 03

   Add the mushrooms, sesame seeds and spring onions to the wok. Add the remaining soy sauce, rice wine, sugar and Sichuan pepper. Stir-fry for a few minutes until all the liquid has evaporated.

4. 04

   Add the bean sprouts and peanuts and stir-fry briefly.

5. 05

   Transfer the filling to a shallow bowl and leave to cool completely.

6. 06

   Mix the cornflour with 3-4 tbsp cold water in a small bowl.

7. 07

   Leave the spring roll wrappers to thaw for 30 minutes. Then cover with a damp cloth to prevent the pastry from drying out and cracking.

8. 08

   Lay a spring roll wrapper on the work surface and turn it by 45 degrees so that one corner points towards you. Place one tablespoon of the cooled filling in the bottom corner. Fold the corner over the filling and roll it up a little. Then carefully fold both sides of the pastry inwards to avoid air pockets that could expand during deep-frying and cause the filling to escape.

9. 09

   Moisten the upper edges of the pastry with a little of the cornflour mixture and finish rolling up the spring roll.

10. 10

    Keep the prepared rolls under a damp cloth or cling film until ready to deep-fry.

11. 11

    Fill a wok or large saucepan with the vegetable oil and heat it. Deep-fry the spring rolls, turning them carefully. Once golden brown and crisp, remove and drain briefly on kitchen paper.

12. 12

    Serve with soy and chilli sauces.