Chicken Roll (Can be used as frozen food)

This chicken roulade offers a savory deliciousness that creeps into every bite: its evenly soft texture, combined with the bright color of carrots and fresh spring onions, creates an inviting combination. The outer layer of steamed egg elegantly envelops the chicken mixture, while when fried until golden, the warm and crisp aroma wafts out, inviting the appetite. Ideal served warm now, or frozen to enjoy later—convenient and delicious anytime.

Ingredients

Steps

Chop the spring onions
Grate the carrots (which I have previously peeled and washed clean)
Garlic that has been ground
Put the chicken fillet in the chopper (and I don't have a chopper so I chopped the chicken until it was fine)
Transfer the ground chicken into a container.
Add vegetables (scallions and carrots)
Add 2 eggs, 5 tablespoons tapioca flour, 1 teaspoon salt, 1 teaspoon stock powder, 1/2 teaspoon pepper powder, garlic)
Mix all ingredients until smooth.
Rolade skin ingredients;
Beat 4 eggs, add 3 tablespoons of tapioca flour, 1/4 teaspoon of salt, 1/4 teaspoon of stock powder, 5 tablespoons of water.
Prepare a hot Teflon pan, grease it with a little oil, just low heat.
We scramble the eggs until they are done
Set aside first
Prepare a plate and put the omelette on it, then fill the chicken mixture on top of the omelette and spread it evenly.
Then roll up
Prepare enough aluminum foil, place the rolled omelette on top.
Then wrap it, do this until the dough is finished
Prepare a pan that I have previously brought to a boil, then steam for 20 minutes or until cooked. Then cover.
Once cooked, cut into pieces according to taste.
Then prepare a frying pan, add enough oil to fry.
Fry until golden brown, don't forget to turn it over.
Then lift and drain
Ready to be served