Spring rolls with chicken meat

Music

1. We cut the cabbage and onion into thin julienne strips. We can also do this with our Thermomix, in several batches. We program4 seconds at speed 4 in each batch.

2. Finely chop the carrot with a sharp knife. If you prefer to use a food processor, cut it into pieces approximately 3 or 4 cm long and add it to the bowl. Program 5 seconds at speed 4. We set aside all the vegetables.

3. In the empty bowl, add 50g of olive oil and the minced chicken. Add salt and program. 6 minutes, 120º at spoon speed. Remove the meat from the bowl and set aside. If there is any oil left, leave it in the bowl; otherwise, add about 20 or 30 g of oil.

4. Add the chopped cabbage, carrot, onion, and salt. Program 2 minutes, 120º at spoon speed. We remove with the spatula and we return to program 4 minutes, 120º at spoon speed. Once done, we take it out of the glass and mix it with the minced meat.

5. We assemble the rolls. We spread the filo pastry on the table and cut rectangular pieces about 20 cm long by 15 cm wide. We prepare a glass of water.

6. We place a little filling at the beginning of the dough. We fold the right and left sides over by 1 centimeter. We begin rolling it up, starting from the beginning of the dough and continuing to fold or roll until we reach the end. To seal it, we smooth the edge of the dough with our fingers and close it.

7. To make the rolls, we can bake or fry them. If baking, brush them with olive oil and bake at 180°C (350°F) with the oven set to conventional bake (top and bottom heat) for about 20 minutes, or until golden brown. If frying, heat the oil in a pan and fry the rolls carefully, as the phyllo dough is very thin. Check them after a minute when they are golden brown on one side, then turn them over to fry the other side. Drain them on paper towels. Serve hot.