Spring Roll of Corn Chicken with Arugula Salad

For the spring roll, cut the corn chicken and remove the bones and skin. Alternatively, you can use 4 corn poulard breasts.Cut the chicken meat into cubes, peel the carrot and also cut into cubes. Gently fry the chicken breast in peanut oil, add the carrot cubes after half the cooking time.When the chicken is cooked through, season with curry, chili and garlic if desired, add the young onion and 1/2 of the radish sprouts and refrigerate the mixture for about 1/2 hour. Brush the edges of the spring roll dough with egg-water mixture and place some of the chicken mixture about 3 fingers width from the front and side edges, fold in the side edges and twist the dough into a roll.Stick the back end well with egg mixture. Do the same with the next rolls until the mixture is used up and 8 spring rolls are formed.Bake the spring rolls floating in peanut oil until golden brown.Wash the arugula as well as the frisee well and pluck them bite-sized.Marinate the lettuce and drape it nicely on the plate, place the remaining radish sprouts on top.Place the spring rolls crosswise on the front.

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