Easiest Way to Prepare Perfect Chicken Egg Roll

Chicken Egg Roll. Browse new releases, best sellers or classics & Find your next favourite book Looking For Hatching Egg Chicken? We Have Almost Everything on eBay. Lift the bottom of the wrapper over the filling and tuck it in.

Remove and drain on paper towels. Fry until a deep golden brown, a few at a time; drain on paper towels. Tightly roll up the egg rolls, enclosing the filling. You can have Chicken Egg Roll using 24 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken Egg Roll

1. It's of Filling -.
2. It's 250-300 gm of chicken fillet.
3. You need 1-2 of onion, sliced.
4. Prepare 2-3 of garlic cloves, chopped.
5. It's 1 inch of ginger, chopped.
6. It's 1 of green chili (optional).
7. It's 2 tbsp. of oil.
8. Prepare to taste of salt.
9. Prepare 1/4 tsp. of turmeric powder.
10. You need 1 tsp. of coriander powder.
11. Prepare 1 tsp of cumin powder.
12. Prepare 1/2 tsp. of garam masala powder.
13. It's of Roll -.
14. It's 1 cup of atta (whole wheat flour).
15. You need 2 tbsp. of oil to knead.
16. It's to taste of salt.
17. Prepare 3 of egg, beaten with a pinch of salt.
18. You need of oil to shallow fry.
19. Prepare 2 of onion, sliced.
20. Prepare 1 of green chilies, finely sliced (optional).
21. You need 2-3 tbsp. of coriander leaves, chopped.
22. It's as needed of tomato sauce.
23. It's as needed of mustard sauce (optional).
24. It's to taste of pepper powder.

Beat two eggs in a bowl, season with salt. Place a roti on it and once heated through, sprinkle some oil over it. Cantonese Chicken Egg Roll (广式鸡肉春卷) The Cantonese chicken egg roll shows you the beauty of authentic Chinese food. It uses the perfect combination of meat, savory dried foods, colorful veggies, and a well-balanced sauce to release the ultimate umami.

Chicken Egg Roll step by step

1. Cut the chicken into thin slices. Wash and keep aside. For the filling - Heat oil in a pan and saute the onion, ginger, garlic and green chilies till light brown. Add the chicken and all the powdered spices and continue to fry till cooked. Keep aside to cool..
2. Knead a dough with atta, salt, 2 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide the dough into equal portions..
3. Roll out each portion into a circle just like chapattis. Heat a tawa / griddle and shallow fry them one at a time with a tsp. of oil on both sides till slightly cooked..
4. Add a ladle of the beaten egg mix on one side of the chapatti and swirl it around so that it spreads evenly on the chapatti. Fry for a few seconds and flip it over when set. Fry till both the sides are done..
5. Fry all the parathas in the same way. Now to assemble, take a paratha and place 2 tbsp. of the chicken filling on the egg side of it..
6. Layer a little of the sliced onion, chilies, tomato sauce, mustard sauce, pepper powder and coriander leaves. Roll over and secure with a piece of foil. Enjoy !!!.

I learned this recipe from a famous Hongkongese dim sum chef. Working away from you, fold the wrapper over the filling. Dip a pastry brush into the egg and brush the edges. Kolkata style Egg Chicken Roll is ready to grab. Serve this Bengali street food with some extra tomato ketchup and dash of chili sauce.