Spring Roll Filling Recipe

Unroll the pastry dough and cut it into squares of 17 cm

Prepare the filling by mixing the ground pork with 1 spoon (tablespoon) of cornstarch and soy sauce

Set aside

Mix the diced chicken with wine and 1 spoon (tablespoon) of cornstarch

Set aside

Heat the oil in a pan and cook the ground pork mixture, stirring until it loses its pink color

Add the bamboo shoots and salt to taste

Add half of the chicken broth and cook for a few minutes, stirring constantly

Mix the remaining 2 spoons (tablespoons) of cornstarch with the remaining 1/4 cup of chicken broth and add to the filling

Add the diced chicken and bean sprouts

Cook, stirring occasionally, until warm; remove from heat and let cool

Add the chopped scallions

Prepare the sauce by mixing all the ingredients

Place the pastry squares on top of each other and cover with a damp cloth while you work

Place 1 spoon (tablespoon) of filling over each pastry square, and roll up as shown in the photos (next to this)

Heat the oil again

When hot, fry the rolls until they are golden brown and crispy

Let drain on paper towels, to not soak

Serve the sauce separately.