Organic chicken spring rolls (maurice style)

How Maurice does it

1. 1

   Preheat oven to low heat (about 150°C). Rub chicken thighs with olive oil and bake until cooked through, about 20-25 minutes. Alternatively, pan-fry over low heat.

2. 2

   While chicken cooks, slice carrots into thin strips, slice leek into small pieces, crush garlic, and grate ginger.

3. 3

   In a large pan, melt butter over medium heat. Add carrots, leek, garlic, and ginger. Sauté until softened, about 5 minutes.

4. 4

   Add sliced mushrooms and cook until they release their moisture, about 3-4 minutes.

5. 5

   Shred or chop the cooked chicken and add to the pan. Squeeze fresh lemon juice over and sprinkle with chicken seasoning. Stir to combine.

6. 6

   Add bean sprouts last and toss gently. Cook for 1 minute only to keep them crunchy. Remove from heat.

7. 7

   Soak one rice paper sheet in lukewarm water for 10 seconds until pliable. Lay flat on a clean surface.

8. 8

   Place a scoop of filling on the lower third of the rice paper. Fold sides over and roll tightly into a spring roll shape (crab shape optional). Repeat with remaining sheets and filling.

9. 9

   Serve immediately with soy sauce and sriracha sauce for dipping. Enjoy!