A simple and light snack for all occasions. I love spring rolls because the filling can be made to the taste of consumers and everyone can put what they like. Now I have vegetables that were found in the refrigerator, and the meat component of two types of meat - beef and chicken. Spring rolls are served separately with sauces in which they are dipped before use. It's usually soy. But you can make the sauce to your liking.
Fry the onion until transparent. Cut the cooked beef and chicken into cubes and add to the onion. Fry everything together for 5 minutes. Season for flavor with pepper, Provencal herbs. Leave to cool.
Cut tomatoes into slices, fresh cucumbers into strips, and chop chili pepper smaller.
Add the green peas and green onions, cut diagonally.
This is a vegetable Supplement for spring rolls. Salt is not necessary! First, the vegetables will give us juice that we do not need at all. Second, spring rolls are served with soy sauce or teriyaki sauce, which is salty.
Pick lettuce leaves in chunks.
Put a sheet of rice paper in water, poured into a wide plate, for 10 -15 seconds, it should remain slightly firm. Put it on a wooden Board moistened with water. On the Board, the sheet will finally soften, and it can be rolled up.
Put the prepared filling on a sheet of rice paper, just a little at a time.
I don't mix all the filling at once, I like to form the filling myself.
Wrap the spring roll the way we wrap our pancakes.
You can, if desired, quickly fry in vegetable oil. I don't like fried ones, so I finish cooking on this one.
When serving, sprinkle with sesame seeds and serve with your favorite sauce.