Chinese Spring Rolls

Yesterday we couldn't eat the whole chicken and I suddenly thought I'm going to try to make Chinese spring rolls, as you can eat them in a Dutch Chinese restaurant. A recipe on the Internet and adapted to my own refrigerator stock.

• Pack of filo dough/brick (normally there are 10 slices, and you can make 5 spring rolls out of it)

• Chicken leftovers

• Large carrot

• Onion

• Bean sprouts

•3 Eggs

• Ketjap (sweet soy sauce)

• Clove of garlic

• Sunflower Oil

How to prepare:

Defrost the pastry.

If you use bean sprouts from a jar, drain them first.

Chop the carrot, onion and garlic finely.

Bake in a hot frying pan or wok with a little sunflower oil, the carrot, onion and garlic.

Beat the two eggs in a bowl and fry them in another frying pan.

Cut the chicken and the fried egg into pieces (not too fine) and add it to the vegetable mixture.

Finally, add the bean sprouts and soy sauce. Stir the mixture together, fry the bean sprouts briefly.

With egg nr. 3 you stir it to seal the edges of the dough.

For a spring roll, it’s better to use two sheets of filo pastry to prevent faster cracks.

Then fill and fold to parcels.

Preheat oven to 180 degrees and bake about 20 minutes.

Serve with chilli jam, or sweet sauce, or satay sauce or with nothing.