Spring rolls with stomachs

Spring rolls? The first time I met up with the name of reviewing a blog (now I have no idea who it was blog but remember the name). For me it is just spring rolls, stuffed with any any to be a bit of Chinese seasoned and wrapped in rice paper :)

What's needed?

10 pieces chicken stomach,

8 pieces of rice paper,

2 medium carrots,

2 radishes,

2 leaves of cabbage,

1 small white onion,

3 balls of allspice,

4 balls of black pepper,

3 bay leaves

Salt,

Black pepper-MILL,

1 tbsp sweet and sharp,

0.5 tsp ground ginger

0.5 tsp dried basil rubbed

vegetable oil for frying

Stomachs cook with bay leaves, pepper ball, allspice and carrots and cook until tender meat. Then remove the meat from the broth and cool. Cut into smaller pieces. 
carrot and radish rub off on the coarse mesh. Onion cut into pen and Beijing in small strips.

Stomachs mixed with vegetables in a bowl with salt, pepper, spoon sauce, ginger and basil. Set aside in the fridge for 30 minutes.

In a skillet, heat the oil. 
rice paper lightly soaked in lukewarm water in a small plate. 
Wrap filling in rice paper as croquet and fry in oil for about 2 minutes on one side.

Serve with chilli sauce and a piece of Beijing.