Chicken Egg Rolls

Servings:

• Makes 4-6 rolls

Ingredients:

• 1 kg chicken (boiled and shredded)
• 1 cup carrots (finely chopped)
• 1 cup onion (finely chopped)
• 1 cup refined flour
• 4 eggs
• 4 green chilies (chopped)
• 2 tsp black pepper
• 1 tsp baking powder
• 1 tbsp corn flour
• 2 tbsp soy sauce
• 2 tsp Chinese salt (optional)
• Oil (for frying)

Directions:

1. Prepare the Filling:

   • Heat 2 tbsp oil in a pan.
   • Add chopped onions, carrots, and green chilies, and sauté for a few minutes.
   • Add shredded boiled chicken, soy sauce, and Chinese salt. Stir-fry for another 2 minutes. Set aside.

2. Prepare the Egg Wraps:

   • In a mixing bowl, beat 4 eggs.
   • Add refined flour, corn flour, black pepper, baking powder, and Chinese salt. Beat again to make a thick, smooth paste.
   • Heat 1 tsp oil in a non-stick frying pan and spread it evenly.
   • Pour a ladle of the egg mixture into the pan, quickly spreading it into a thin layer.
   • Cook until set, then carefully remove. Repeat for the remaining batter.

3. Assemble the Rolls:

   • Place a portion of the chicken-vegetable filling onto each egg wrap.
   • Roll tightly, sealing the edges with a little batter if needed.

4. Deep Frying:

   • Heat oil in a pan and deep-fry the rolls until golden brown and crispy.
   • Drain on paper towels.

5. Serving:

   • Serve hot with salad, chili garlic sauce, or ketchup.

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Nutritional Information (Per Serving):

• Calories: 300-350 kcal
• Protein: 25g
• Carbohydrates: 20g
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 120mg
• Sodium: 600mg
• Fiber: 2g
• Sugar: 2g

Enjoy your crispy and flavorful Chicken Egg Rolls