Spring Roll with chicken and vegetables

1 Lbs chicken cut for small pieces
2 Spoon minced ginger
2 Spoon minced garlic
2½ cup Cabbage and carrots clip
3 Onion green clip
2½ Teaspoon salt
2 Teaspoon sugar
1 Tablespoon sesame oil
¼ Teaspoon Chinese five spices mix
20 Piece dough dough
1 Egg whipped
Vegetable oil for frying

How to prepare
Cook the chicken section in a pan over medium to high heat with ginger and garlic until they are cooked then half any excess fat in the pan.
Add the cabbage, carrots, green onion, salt, sugar, sesame oil and five Chinese spices, stir until the cabbage and carrots are cooked and then put aside to cool a little.
Place about 2 tablespoons of chicken mixture on each piece of dough and then tip the edges of each with the beaten egg and wrap it tightly.
Protect the oven to 375 degrees Fahrenheit or fill a bowl with about 2 inches of oil and protect it well. Roll the rolls with hot oil until they get a golden color and then the two halves well and put them on paper tissues and then transfer them to the serving dish.
Crispy chicken rolls can be served with warm Thai sauce.


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