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Vor dem Aufrollen alle Zutaten, vor allem die
Reisblätter, gut abtropfen lassen, damit die
Frühlingsrollen knusprig werden.
VorsPeisen
ZutatEn
12 Blatt Reispapier
2 Hühnerbrüste (120 g)
200 g gemischtes Wok-Gemüse
4 Champignons
50 g Glasnudeln
1 Knoblauchzehe
1 TL Pflanzenöl
kochrEZEpt
1| Die Glasnudeln nach
Packungsanweisung in heißes
Wasser legen. Zwischen den
Fingern gut abtropfen lassen.
Miteiner Schere grob zerkleinern
und abkühlen lassen.
2| Gleichzeitig die Hühnerbrust in
einem kleinen Topf 10 Minuten
lang im Salzwasser garen.
Abgießen, in kleine Würfel
schneiden und abkühlen lassen.
3| Wok-Gemüse mit den fein
geschnittenen Champignons in
einer kleinen Pfanne 5 Minuten
lang anbraten. Abtropfenlassen.
Mit den Glasnudeln, der
Hühnerbrust und dem zerdrückten
Knoblauch vermischen.
4| Ein Blatt Reispapier in
Wasser einweichen und auf
ein sauberes Geschirrtuch
legen. Auf die untere Mitte
des Blattes einen Esslöffel voll
von der Füllung geben, die
Ränder einschlagen und die
Frühlingsrolleaufrollen und
dabei gut zusammendrücken.
Die restlichen 11 Frühlingsrollen
gleichermaßen zubereiten.
5| Mit Öl bepinseln und
jeweils 4Rollen mit dem
HÄHNCHENPROGRAMM
garen und nach Hälfte der
Garzeit wenden.
4
Min. Min.
30 20
frühlingsrollen Mit huhn
15


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