Spring rolls with peanutbutter chicken

This weekend I made spring rolls for the first time. I improvised the filling and did not use minced meat but instead I used chicken.

3 chicken breast fillets
handfull of Chinese black mushrooms
2 large carrots
1 garlic clove
1 tbsp peanut butter
soy sauce
hoisin sauce
fish sauce
pepper
chili or sriracha sauce
spring roll pastry

Defrost the spring roll pastry. Put the black mushrooms to the water for 30 minutes if you are using dried mushrooms.

Cut the chicken meat into small pieces and fry golden brown on a pan. Add minced garlic and cook for 1 minute. Add the peanut butter and according to your taste a bit of soy sauce, fish sauce, hoisin sauce and sriracha. Season with black pepper.

Slice the carrots into thin slices. Slice the soaked mushrooms into slices.

Place the pastry sheets so that one corner is towards you. Place some chicken, carrot and mushroom slices on the pastry. Now roll the corner closest to you over the filling, then roll the corner on the right over the roll and then the left corner. Now you can roll the spring roll over the last corner. On the last corner I used some egg so that the rolls would not open.

Cook the rolls in oil. Dip the rolls in sweet chili sauce and enjoy!