Baked chicken and vegetable spring rolls

Baked chicken and vegetable spring rolls

Baked chicken and vegetable spring rolls


Serves 8

Details
  • Servings:   8
  • Calories:   239
  • Protein:   10g
  •  
  • Fiber:   2g
  • Sugar:   3g
  • Carb Total:   28g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   10g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south east asian
Ingredients
  • Ingredients For the stuffing:
  • 250 gm chicken cut in small piece
  • 2 medium carrots
  • 1 little red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 teaspoon ginger
  • 1/2 tsp black pepper
  • 1 teaspoon Hot pepper sauce
  • to taste Salt
  • 12 gram black mushroom
  • 100 grams Chinese vermicelli
  • For Rolls you will need :
  • sheets pastilla
  • 30 grams melted butter
  • 1 fluid dough(made of 2 tbsp flour and2TBSP water)
  • OR egg yolk
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