It is not only a popular food among young people nowadays, but also a reserve product for national athletes.
I cut it into cubes and wrapped it into spring rolls, no need to add any seasoning, bite into the chicken flavor is rich, with vegetables as stuffing, it’s really great! Yummy. It’s no wonder my baby said she tasted the chicken fillet on her first bite, she especially liked it.
Steamed steamed buns with whole wheat flour tasted coarse, but spread pancakes were very crispy and delicious.
Spring roll crust.
Whole Wheat Flour
Spring Roll Filling.
Superior Chicken Breast (Orleans Flavor)
Peanut oil (or other vegetable oil)
Whole wheat crusted chicken spring rolls
Add salt to the whole wheat flour and mix well, then add water and stir to make a thick paste, cover and let rise for more than 2 hours, or you can make it at night and refrigerate it for the next day.
Prepare the filling ingredients (I didn’t take a good picture, the bean sprouts are not exposed)
Remove the bean sprouts and rinse the bean sprouts, cut the cabbage into shreds, cut the leeks into segments and dice the chicken breast.
Heat the oil in a pan and stir fry the bean sprouts and bok choy.
Then mix in the chopped chicken breasts and turn off the heat. The leek and salt will be put again when they start to roll.
Put the iron plate on the stove on a low heat, (do not brush the oil) put a small spoon of the batter, the size of their own, my about 25-30 grams a spoon, with a spatula scrape evenly scraped thin, just like the street spread oatmeal pancakes.
The iron plate can not be too hot, with water drops on it will immediately pop out a lot of small bubbles on it, if the water drops on it immediately into water droplets on overheating, need to cool down.
Continue to scrape the rounds.
When the pancakes are done, cook them for a few seconds, then spoon them onto a plate (the edges are crispy and delicious). Used up. (This wasn’t taken well, so let’s brainstorm based on the only images we have!)
Stack the pancakes on top of each other while they are still warm, the bottom ones will soften and be easier to wrap later.
Put the leek and salt in the fried filling, mix well, ready to wrap spring rolls.
Put the vegetables on the crust, the side that’s not next to the iron plate.
Wrap it up, fold the bottom up first, fold the sides towards the middle early, and then roll it up.
Wrapped spring rolls.
Brush the oil with an electric baking pan or skillet, yard into the wrapped spring rolls on medium-low heat to start frying, frying until golden brown on both sides is ready, because the skin and filling are mostly cooked, so don’t worry about the frying is not cooked, you can also use deep-fried, the skin is more crispy, more delicious.
Fry until golden brown on both sides.
Serve on a platter, this filling is simple and delicious.
2, the iron plate should not be overheated. The specific content written in the steps.
3, if you use raw chicken breast, you have to cut shredded marinade and then stir-fried before mixing the filling.