baked chicken and vegetable spring rolls

This recipe is easy and healthy, Filled with chicken, vegetable, black mushroom, and Chinese vermicelli these baked chicken and vegetable spring rolls make a light and satisfying lunch that you can easily prepare.

baked chicken and vegetable spring rolls
baked chicken and vegetable spring rolls

Ingredients For the stuffing:

250-gram chicken cut in small pieces

two medium  carrots

a little red pepper

a  green pepper

a  yellow pepper

a teaspoon  ginger

half a teaspoon black pepper

1teaspoon Hot pepper sauce

Salt

12gram of black mushroom (half a bag of 25gram

100 grams Chinese vermicelli

For Rolls you will need :

pastilla sheets

30 grams melted   butter

a fluid dough( made of 2 tbsp flour and2TBSP water )

OR egg yolk

 

1/1 baked chicken and vegetable spring rolls

baked chicken and vegetable spring rolls
1/1 baked chicken and vegetable spring rolls
baked chicken and vegetable spring rolls

 METHOD

1-Boil the Chinese vermicelli  in water for 10 minutes, drain it and cut into small pieces

2-the same thing for mushrooms

3– Heat the olive oil in a pan add chicken, Chinese vermicelli, and all ingredients

4-Cook for 5 minutes, stirring regularly with a wooden spatula

5-Use the pastilla sheets to form rolls about 8 cm long and close their ends with a paste made of flour and water  OR egg yolk

6-Brush with butter

7-Bake for 20 minutes at 180°C  OR until golden brown

8-Transfer the spring rolls onto a plate and serve

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aishale11

Aishale is mother and housewife, who loves cooking, insists on offering her family and guests balanced, delicious and healthy dishes. And because she likes to share her hobby with a wide audience, she invites you to visit her site to keep an eye on the new. The site offers all kinds of international and local dishes, desserts, event dishes, and diet dishes.

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