Kikkoman-style spring rolls with breast of chicken

Asian noodle salad 19 of 37 Ebi to Yasai no Gomaae – Blanched Prawns with Vegetables and Sesame Sauce

Kikkoman Sauces 36

Category 33

Ingredient 37

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World Cuisines 146

Specials 37

Kikkoman-style spring rolls with breast of chicken

Naturally Brewed Soy Sauce Sushi & Sashimi Soy Sauce Main courses Poultry Asian Snacks Spring Summer Autumn Winter

Total time 30 mins

Preparation time: 30 mins

Nutrition facts (per portion): 1661 kJ / 396 kcal

4 chicken breast fillets
4 tbsp. Kikkoman naturally brewed soy sauce
2 tbsp. sherry
2 tbsp. walnut oil
1 red, 1 green and 1 yellow pepper
100g white cabbage
50 g bean sprouts
2 tbsp. sesame oil
salt
freshly ground pepper
8 squares of spring roll pastry (available from Asia stores and supermarkets)
1 egg yolk
fat to grease the baking tray
also: Kikkoman sushi & sashimi soy sauce

Preparation

Halve the filleted chicken breasts and brush with a marinade made from soy sauce, sherry and walnut oil. Prepare the vegetables by cutting the paprika and white cabbage into strips. Fry the chicken breast fillets in hot oil and keep warm. Sauté the vegetables in the remaining frying fat, season with salt and pepper and place aside to cool. Place the pastry squares next to each other, put a chicken breast fillet on top of each one and cover with vegetables. First place the bottom end of the pastry over the filling, then the right and left sides and finally, brush the edges with egg yolk. Roll up and fry until golden in the hot fat.

Serve with sushi & sashimi soy sauce as a dip.