Chicken and Shrimp Egg Roll
Ingredients
Filling
- 300g ground chicken
- 250g chopped shrimp
- 1 chicken egg
- 2 pieces of tofu
- 1 carrot
- 4 garlic cloves
- 3 tablespoons tapioca flour
- 2 tablespoons cornstarch
- 1 tablespoon wheat flour
- 3 sachets mushroom stock
- Pepper to taste
Wrapper
- 1 egg
- 1 tablespoon cornstarch
- 15ml plain UHT milk
- 2 tablespoons melted margarine or butter
Preparation
First, blend the tofu, carrot, and garlic, then set aside.
Blend the shrimp and set aside.
Mix the ground chicken with the blended mixtures, then add the chicken egg, mushroom stock, and all other filling ingredients.
Prepare the wrapper by mixing the wrapper ingredients and cooking them on a greased Teflon pan to make skins, yielding approximately three skins.
Stuff the filling into the wrapper, spread evenly, roll slowly, and prepare a steamer.
Steam the rolls for 15 to 20 minutes, check the center for doneness, and turn off the heat when cooked.
Allow to cool, then cut into pieces.
Fry immediately or store in a covered container in the freezer.
Tips
Mushroom stock adds flavor and can be purchased from @daniarsari on Instagram.
