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
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