INGREDIENTS:
- 20 spring roll sheets
- 300 g of chicken breasts
- 5 red bell peppers
- 4 cloves of garlic
- 250 g of ricotta cheese
- 1 tsp of salt + ½ tsp
- ½ tsp of thyme
- ½ tsp of green curry
- A little pepper
- 3 tbsp of oil + 1 tbsp of oil
- 1 egg for brushing
INSTRUCTIONS:
- Heat the oven to 190 degrees C convention oven.
- Chop the garlic finely and cut the peppers into strips. Put them in a bag along with 1 teaspoon of salt and 3 tablespoons oil. Shake the bag and make sure it is well mixed. Pour them out on a baking sheet with baking paper, spread them around and put in the oven for about 30 minutes or until softened and the tips are a little black.
- Put the chicken breasts in a bag with thyme, curry powder, ½ teaspoon of salt, a little pepper and 1 tablespoon of oil. Let it marinate for at least 30 minutes in the refrigerator. Fry in a pan until they are done.
- Cut the chicken into strips.
- Make an egg ready in a cup and whisk lightly. The egg will be used to close the spring rolls. It works like glue.
- Take some of the peppers, a little ricotta cheese and a little chicken and put it in one corner of the springroll sheet, roll a few times fold the ends in, roll once more and then brush some egg on the last piece and roll up. Then you should have a spring roll. Repeat the process until there are no more filling.
- Now heat the oil in a pan or use a deep fryer (180 degrees C). When the oil is ready add in 5-8 spring rolls in a time and fry until golden. Up on a plate with paper towels and serve.
Source: One Kitchen - A Thousand Ideas
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