- Average
- Average budget
Ingredients
- 1 packet ( 50sheets) spring roll pastry
- 1 large onion, finely chopped
- 1 tablespoon garlic crushed
- 60 g butter
- 4 cups chicken fillet, cubed
- 1 ½ teaspoon salt
- pounded green chillies , to taste
- 1 teaspoon fine black pepper
- 2 teaspoons aromat
- 2 teaspoons chicken spice
- 2 teaspoons lemon pepper
- 2 cups cubed pepper, red yellow and green,
- ½ cup frozen corn
- ½ cup milk
- 2 tablespoons maizena
- 1 cup grated cheese
- ¼ cup cake flour
- 8 tablespoons water
- beaten egg
- breadcrumbs
Preparation
Step 1
Stir the onion, garlic and butter in a pot over heat until onions are soft.
Add the chicken, spices, pepper and corn. Cook until chicken is tender, stirring occassionaly.
Step 2
Stir the milk and corn flour together in a cup to form a paste, add to the chicken and continue cooking until the mixture thickens.
Step 3
Remove from heat and allow to cool. Add the cheese and mix well.
Step 4
Mix the flour and water together in a bowl to form a smooth paste. Set aside.
Step 5
Place a spoonful of filling at the corner of a pastry sheet. Roll up, turning twice and tuck ends in. Moisten sides with flour paste and continue rolling until the end
Step 6
Repeat with the remaining filling and sheets.
Dip in beaten egg and roll in crumbs.
Step 7
Deep fry spring rolls in hot oil until well browned. Drain on absorbent paper and serve with a sauce.