Chicken Spring Rolls

Redefining Recipes for the Digital Age
Ingredients
Steps
- How to make the skin:
Break the egg into a bowl, then
Stir the egg, flour, water (250 ml), and salt until well combined. Stir until the mixture is smooth (you can strain it), then add the cooking oil.

- Heat a Teflon pan and grease it with a little oil. Cook the skin in the Teflon pan using a wire cutter and don't let it get too hot.
Then, thinly slice the skin mixture.

- Do the dough until it's finished, set aside

- Garlic and shallots that have been ground

- Carrots and spring onions that have been sliced into small pieces "

- Boil the chicken fillet until cooked then drain.

- Then chop finely, set aside

- Make the filling;
- Heat 1 tablespoon of cooking oil, sauté shallots and garlic until fragrant.

- Add carrots that have been cut into small squares and water (150 ml). Boil until the carrots are soft. Stir well.

- Add the boiled and chopped chicken and spring onions, stir well. Add granulated sugar, Royco chicken stock, ground pepper, salt. Adjust the taste.

- Then cook while stirring until cooked and the water reduces... lift... let cool.

- Take 1 sheet of pastry filled with filling ingredients.

- Then fold and roll, seal the ends by smearing them with water.

- Do this until the dough is finished

- Next;
Prepare a frying pan, add enough oil, fry until golden brown... over medium to low heat. (Don't forget to flip)

- Lift...drain

- Ready to be served

Languages
Hähnchen-Frühlingsrollen - Deutsch (German) version
Chicken Spring Rolls - English version
Rollitos de primavera de pollo - Española (Spanish) version
rouleaux de printemps au poulet - Français (French) version
involtini primavera di pollo - Italiana (Italian) version
チキン春巻き - 日本語 (Japanese) version
치킨 스프링롤 - 한국인 (Korean) version
ปอเปี๊ยะไก่ - แบบไทย (Thai) version
鸡肉春卷 - 简体中文 (Simplified Chinese) version
雞肉春捲 - 香港繁體中文 (Traditional Chinese - Hong Kong) version