Crispy Chicken Fingers

Passos9

1. 1

   Pas 1. Mince the chicken

   Mince 2 chicken breasts and set aside.

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2. 2

   Pas 2. Mince the vegetables

   Mince half or a quarter of a red bell pepper, half a small onion, 2 garlic cloves and 4 tablespoons of parsley.

   The quantities are small and can be adjusted to taste.

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3. 3

   Pas 3. Drain the vegetables

   Place the minced vegetables in a strainer and press with a spoon until all the water is completely drained.

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4. 4

   Pas 4. Mix the filling

   Mix the chopped vegetables with the chicken and seasonings (salt, black pepper, hot paprika and a little cumin).

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5. 5

   Pas 5. Pipe onto spring roll sheets

   Put the chicken mixture into a piping bag and pipe it onto the spring roll sheets.

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6. 6

   Pas 6. Roll and seal

   Roll the sheets and seal the edge with a mixture of flour and water.

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7. 7

   Pas 7. Cut each roll

   Cut each roll into 3 pieces.

8. 8

   Pas 8. Deep-fry the rolls

   Deep-fry in plenty of oil over high heat until golden brown.

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9. 9

   Pas 9. Make the sauces

   Make the white sauce with ranch, yogurt and black pepper, and the French sauce with hot and smoked paprika.

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