Cooking Instructions
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Step 1
Mince the
Garlic (2 cloves)
.
Step 2
Thinly slice the
Onion (1)
.
Step 3
Thinly slice the
Green Bell Pepper (1)
.
Step 4
Chop the
Chili Pepper (1)
.
Step 5
Add the onion and garlic to a pan with
Olive Oil (as needed)
on medium heat. Season with
Salt (to taste)
. Add in the green bell pepper and chili pepper.
Step 6
Thinly slice the
Napa Cabbage (1)
.
Step 7
Cube the
Eggplant (1)
.
Step 8
Add into the pan the napa cabbage and cubed eggplant. Season again with
Salt (to taste)
. Mix well and leave in the pan until the veggies are all cooked.
Step 9
Add in the
Ground Chicken (to taste)
and mince into the veggies as you mix thoroughly.
Step 10
Once the chicken is almost cooked, add the
Soy Sauce (to taste)
and the
Tomato Paste (to taste)
. Mix well and let it reduce a little. If there is too much liquid you can add
Milk (to taste)
and
All-Purpose Flour (to taste)
to make a béchamel sauce and have a thicker consistency.
Step 11
Once the filling is nice and creamy place it on a plate and let it cool.
Step 12
Lay out the
Spring Roll Wrappers (8 sheets)
and add one or two spoonfuls of the chicken mixture in the bottom center.
Step 13
Brush the area surrounding the chicken mixture with egg wash and roll tightly until closed.
Step 14
As you roll them fry them in a large pan filled with
Olive Oil (as needed)
on high heat.
Step 15
Once the spring rolls are golden brown and crispy, remove them and place on a paper towel to absorb the excess oil.
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