Today Chinese cuisine on the table!

 Today it was snowing and I did not want to engage in something special for Sunday lunch.
So I opted for a simple and fast Chinese recipe that could also be served as a single course, albeit accompanied by a rice bowl.

And to revive the gray outside, I chose a dish full of colors and full of spices!

But first I didn't want to give up a simple appetizer… and so I fished out of the stocks of the my magic freezer of spring rolls already prepared and fried on another occasion:

ten minutes in the convection oven at 160 ° and they were crunchy and ready to be devoured; just topped with soy sauce.

Then, while I waited for the rice to be ready, I blew chopped chicken, a nice pepper, a spring onion and some Chinese mushrooms in the wok.
All properly spiced.

And so, with little work and in a short time I put mine on the table chicken with peppers with herbs accompanied by a nice bowl of baifan (white rice to China)!

ADVICES AND NOTES:

• When I prepare spring rolls, I always prefer to always prepare several more; and then fry them all: cold and separated one by one, they can be easily frozen and reused when you want: normally about ten minutes in a hot oven is enough to bring them back to life; as if they had just come out of the pan!
  Clearly they must be homemade rolls: for those teased I do not guarantee any results ...