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Chicken Egg Roll

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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