Serves 11
Directions
- 1For the wrapper, mix all ingredients including sesame oil until well combined and the texture is smooth.
- 2Heat a pan on low heat, pour a small amount of batter, and make the wrapper as thin as possible, like making spring roll wrappers.
- 3For the filling, prepare 1 kg of chicken thighs.
- 4Season the chicken with salt and broth until well mixed.
- 5Add garlic and other seasonings gradually.
- 6Add a sufficient amount of five-spice powder for the Hokben-like aftertaste.
- 7Add eggs, ice cubes, and finally tapioca flour.
- 8Take a portion of the filling and place it on the wrapper.
- 9Fold once, then fold in the right and left sides, apply some
- 10Roll the egg roll tightly.
- 11Steam some of the egg rolls for 25 minutes.
- 12Slice the egg rolls into desired sizes.
- 13Fry the egg rolls in hot oil until golden brown.
Ingredients
- 1 kg paha ayam fillet
- 4 butir putih telur
- 10 siung bawang putih
- 100 ml air es
- 150 g tepung tapioka rata
- 0.5 sdm garam
- 1 sdm gula
- 1 sdt kaldu ayam
- 0.5 sdt merica putih
- 0.25 sdt bubuk ngohiong
- 1 sdm kecap asin Jepang
- 1 sdm minyak wijen
- 2 butir telur
- 1 butir kuning telur
- 90 g tepung terigu protein sedang
- 50 g maizena
- 320 ml air
- 2 sdm minyak
- 0.75 sdt garam
- 1 sdt minyak wijen
Equipment
food processorchopperpansteamer
Tips
- Use chicken thighs for the filling.
- For a softer and juicier texture, steam the egg rolls.
- Steamed egg rolls are better for frozen food.
- The unsteamed version can be drier.
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