Spring rolls stuffed with chicken fillet

Description

Spring rolls - the so-called a whole bunch of snacks, has gained popularity throughout South-East Asia. Or else: the various filling, wrapped in rice paper or other thin dough. Usually the dough is made from rice flour. They can be roasted and not fried. The spring roll should be crunchy on the outside and juicy on the inside. Taking all this into account, as well as impressed by the wonderful recipe of Pillsbury FoodStation1 offer dough recipe for spring rolls and stuffed chicken.

Ingredients

Flour

100 g
Water

50 g
Vegetable oil

1 tsp
Chicken fillet

400 g
Carrots

100 g
Soft cheese

150 g
Coriander

0.25 tsp
Nutmeg

0.25 tsp
Dill
Salt
Chicken egg

1 piece

Cooking

Temporo flour (100g) pour boiling water (50g), knead well, first with spoon and then by hand. Add the vegetable oil (1ch. L.), and again to knead well. The dough will be very elastic and pliable. To wrap up the adze in the film that is not dried up and the real thing. In the photo – the piece of dough which I divided into 12 parts.

Prepare the filling: Chicken fillet chop as fine as possible. Carrots and cheese to grate on a coarse grater. Dill finely chop.

In vegetable oil fry the chicken, a little prisolit and adding coriander and nutmeg. Add the carrots and fry all together.

Remove from heat, allow to cool. Mix with dill and cheese.

Cut the dough into equal pieces (I cut into 12 pieces). Each piece of dough roll it out very thin (prosvechivayshiy – the consistency allows) layer. On three sides of reservoir to coat the strips with beaten egg to ensure that our roll is firmly held together. Closer to an ungreased egg side put the stuffing and roll rolls, gluing the egg to the opposite strip and taping the edges.