Chicken Egg Roll (indonesian) Recipe
Seasoned mix of grounded chicken meat and bamboo shoot, cabbage, carrot wrapped with thin dough sheet and deep fried.
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Ingredients
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Filling
Wrapping
Frying
Method
Preparing the Filling
- 1
Cook the Chicken
In a large skillet over medium heat, add ground chicken. Cook until browned and cooked through, about 5-7 minutes.
- 2
- 3
Season the Mixture
Stir in soy sauce, sesame oil, salt, and black pepper. Cook for another 2 minutes, then remove from heat and let cool.
Wrapping the Egg Rolls
- 4
Prepare Wrappers
Lay an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- 5
Seal the Egg Roll
Mix cornstarch and water in a small bowl to create a paste. Use your finger to apply a bit of this paste to the edges of the wrapper. Fold the bottom edge over the filling, then fold in the sides and roll tightly to seal.
Frying the Egg Rolls
- 6
- 7
Fry the Egg Rolls
Carefully place the egg rolls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-5 minutes. Remove and place on paper towels to drain excess oil.