Method                    
1. On high heat, in a deep pot, add water, leek, celery, onion, tomato, and carrot, and bring them to a boil.                    
2. Add the chicken breast, and cook for 30 minutes until done.                    
3. Set the chicken aside until it cools.                    
4. On high heat, in a deep pot, add oil and butter, dry lemon, celery stick, and bay leaf; cook for 1 minute.                    
5. Add the onion, sauté, then add the garlic and tomato. Cook gently on low heat.                    
6. Add the seven spices, cinnamon powder, cardamom powder, black pepper, and Salt. Mix gently.                    
7. Add the chicken stock (from boiling the chicken).                    
8. To the pot with the chicken stock mixture, add the rice and green peas, mix, and cook on low heat for 15 minutes.                    
9. Set aside until it cools down.                    
10. On a spring roll sheet, place the shredded chicken and add rice, then wrap the chicken gently.                    
11. Brush the spring rolls with melted butter and bake in a preheated oven at 200°C for 5 minutes.                    
12. Serve with yogurt, mint, and sauce.                    
 

Ingredients

• 10g Olive Oil
• 20g Butter
• 10 Spring Roll Sheets
• 500g Basmati Rice
• 40g Salamon Powder
• 1 Salamon Stick
• 5g Salt
• 5g Black Pepper
• 5g Seven Spices
• 10g Green Peas
• 3 Pieces Bay Leaves
• 5g Cardamom Powder
• 5 Pieces Cardamom Whole
• 70g Onions
• 10g Garlic
• 70g Tomato
• 10g Almond Slices
• 10g Pine Seeds
• 5g Parsley
• 5g Spring Onions
• 2 Pieces Dry Lemon
• 150g Yoghurt
• 10g Dry Mint
• 2 Pieces Chicken Breast
• 4 Pieces Chicken Stock
• 10g Carrots
• 10g Celery
• 10g Leeks