Chicken Egg Roll

Leather

• – 2 egg yolks + 2 eggs
• – 100 ml of water
• – 50 gr tapioca flour (you can also use flour)
• – 10 gr cornstarch
• 1 tbsp oil
• pinch of salt

Stuffing

• – 250 gr ground chicken
• – 100 gr minced prawns
• – 2 egg whites
• – 1 medium sized carrot, grated
• – 1 tsp bw white powder
• – 1 tbsp sesame oil
• – 1 tsp soy sauce
• – 1/2 tsp mushroom stock
• – 1 tsp pepper powder
• – 1 tbsp munjung cornstarch
• - salt & sugar to taste

How to make

• - Shell: beat the eggs, mix the rest of the ingredients. Heat the teflon, pour a little beaten egg, make a thin omelet. lakka. Until the egg beats run out
• - Contents: mix all ingredients together, stir. Take a little dough then boil/fry for taste correction
• – Take a piece of skin, give the filling dough, roll it like spring rolls, close it
• – Wrap the rolls with aluminum foil / banana leaves, then steam for 30 minutes
• - Once cool, cut into obliques, store in the freezer. If you want to eat it, just fry it. Serve

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