I don't remember the last time I ate spring rolls. One thing I know for sure: way TOO long!
When I go to the city with the kids, they always ask me to buy spring rolls. They have an Asian food stand in the city where you can buy spring rolls. So I decided to make my self spring rolls.

Ingredients

This recipe is enough for 18-20 spring rolls.

Spring roll pastry
200 gram chicken breast cut in small cubes
200 gram glass noodles
200 gram leek chopped
200 gram carrots cut in small cubes
2 cloves of garlic minced
1 small piece of fresh ginger
1/2 teaspoon white pepper
1/4 teaspoon coriander
salt
sunflower oil

Step 1

Boil the cubes of carrot 2 - 3 minutes.
Boil the glass noodles 4 minutes.

Step 2

Take a fry pan and add some sunflower oil.
Fry the chicken pieces together with the small piece of ginger, coriander, white pepper, garlic and salt.

Step 3

When the chicken is ready and not raw anymore, add leek and stirr for 2 minutes.

Step 4

Add the cubes of carrots into the pan and stirr another 2 minutes.

Step 5

Add the glass noodles and stirr for 10 minutes. After 10 minutes you can remove the ginger piece and throw it away.

Step 6

Open the package of spring roll pastry and take 1 skin. Add a full spoon of the filling and like an envelope close the spring roll. Add a bit of egg white to close it at the end.

Apparently the filling I made was only enough for 18 spring rolls. I think I could make 20 spring rolls if I reduced the filling a bit of each spring roll.

Step 7

Take a pan and add a lot of sunflower oil. When it is hot enough you put the spring rolls in the hot oil. Wait couple of minutes. Remove them when they are golden brown.

Don't forget to put some kitchen paper underneath for the excess oil.

Wait 5 minutes before consuming them.

Very delicious with or without chilli sauce.

Enjoy your spring rolls