In the past couple of weeks we’ve had maybe a couple of days of sun and frankly I’m starting to go a little crazy, fortunately I can spend some time in the kitchen and this helps pulling my spirits up. Continue reading
Last week, during one of my lunches with my mother, we made these spring rolls. I was lucky to be able to do this with her since a couple days later she came down with pneumonia. Fortunately she isn’t in the hospital and now she’s on the track of recovery. We had a nice moment together and enjoyed the result of our work.
I adapted this recipe from, once again, Betty Bossi’s Swiss Cookbook. The original recipe called for cheese instead of chicken and the dip was a combination of crème fraiche and the premade sweet chilli sauce. So, except for the idea, I went ahead .did it according to my taste and was really satisfied with the result. It takes a little time to prepare these spring rolls but it’s a fun activity and I loved the taste.
Chicken Sauerkraut Spring Rolls with a Mustardy Dip
Recipe for 12 Spring Rolls
Prep time: 30-35 min
Cook time: 18-20 min
For the spring rolls:
240 g chicken breast(s)
250 g cooked sauerkraut
4 sheets filo pasty
50-60 g melted butter
1 tbsp. rapeseed oil
salt and pepper
For the dip:
100 g sour cream
2 tsp. mustard
1 tsp. honey
2 tbsp. chopped spring onions
Cut the chicken into thin strips and season with salt and pepper. Heat one tbsp. rapeseed oil and add the chicken to brown for 4-5 min. Once done remove from the pan and set aside.
Heat oven at 200°C.
Take the sauerkraut place it in a tea towel, fold it and press out excess moisture.
Take one sheet of filo pastry and brush it with butter, take a second sheet of filo pastry and place it on top of the first one so that they stick together. Cut the double filo sheets in half lengthwise and then divide each half into three equal parts.
Take one of the cut pieces of filo pastry; add about one tbsp. of the chicken strips and one tbsp. of the sauerkraut. Take two opposing corners and fold them towards the centre. Take the corner that is nearest to you and fold that too; now roll the spring roll towards the last corner. Place the spring roll (join side down) on a baking tray lined with wax paper. Repeat with the rest of the other filo pastry squares. Restart the procedure with the second set of filo pastry.
Quite generously brush the spring rolls with melted butter and cook in the oven for about 15 min.
Meanwhile prepare the dip by mixing all the ingredients together. Serve with the spring rolls still warm from the oven.