Chicken Roll

Name: Chicken Roll
Total time: 25 min
Cuisine: Filipino
Ingredients: 500 gr chicken fillets; 0.25 buah nutmeg; 1 butir egg; 1 sdm flour; 50 gr tapioca flour; 1 sdt salt; 0.5 sdt ground pepper; 0.5 sdt broth powder; 4 cloves garlic; 2 batang green onions; 1 buah onion; 1 buah carrot; 1 tbsp cornstarch; 5 tbsp water; 0.25 tsp salt; 3 butir eggs; oil

25m

Serves 1

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Chicken Roll

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25m

Serves 1

Directions

1Puree 500 gr of chicken fillet with a chopper along with a quarter of nutmeg and set aside
2Add 1 tsp of salt, 0.5 tsp of ground pepper, 0.5 tsp of powdered broth, 1 tbsp of wheat flour and 50 gr of tapioca flour
3Add 3 cloves of minced garlic and 1 egg then stir until evenly distributed
4Add 2 stalks of sliced scallions, 1 chopped onion and 1 grated carrot and stir again until all ingredients are evenly mixed
5Mix 1 tbsp of cornstarch with 5 tbsp of water and 0.25 tsp of salt and stir until smooth
6Beat with 3 eggs
7Heat a Teflon pan over low heat and spread thinly with cooking oil
8Pour 2 tablespoons of egg mixture and flatten
9Cook until dry, then remove
10Take the skin and give the chicken mixture about 120 gr then flatten and flatten
11Then roll slowly while pressing to stick and fold both sides
12Prepare the steamer and steam for about 25 minutes
13After cooking and cooling, arrange the spring rolls in an airtight container and store in the freezer
14If you want to serve it immediately, cut the spring rolls and fry until golden brown

Ingredients

500 gr chicken fillets
0.25 buah nutmeg
1 butir egg
1 sdm flour
50 gr tapioca flour
1 sdt salt
0.5 sdt ground pepper
0.5 sdt broth powder
4 cloves garlic
2 batang green onions
1 buah onion
1 buah carrot
1 tbsp cornstarch
5 tbsp water
0.25 tsp salt
3 butir eggs
oil

Equipment

chopperbowlteflonsteamerknifefrying pan

Chicken Roll

25m

Serves 1

facebook.com

Chicken Roll

facebook.com

25m

Serves 1

Directions

1Puree 500 gr of chicken fillet with a chopper along with a quarter of nutmeg and set aside
2Add 1 tsp of salt, 0.5 tsp of ground pepper, 0.5 tsp of powdered broth, 1 tbsp of wheat flour and 50 gr of tapioca flour
3Add 3 cloves of minced garlic and 1 egg then stir until evenly distributed
4Add 2 stalks of sliced scallions, 1 chopped onion and 1 grated carrot and stir again until all ingredients are evenly mixed
5Mix 1 tbsp of cornstarch with 5 tbsp of water and 0.25 tsp of salt and stir until smooth
6Beat with 3 eggs
7Heat a Teflon pan over low heat and spread thinly with cooking oil
8Pour 2 tablespoons of egg mixture and flatten
9Cook until dry, then remove
10Take the skin and give the chicken mixture about 120 gr then flatten and flatten
11Then roll slowly while pressing to stick and fold both sides
12Prepare the steamer and steam for about 25 minutes
13After cooking and cooling, arrange the spring rolls in an airtight container and store in the freezer
14If you want to serve it immediately, cut the spring rolls and fry until golden brown