Chicken-Filled Crepe Rolls
Ingredients
Wrapper
- 1 cup wheat flour
- 1 cup milk
- 1 cup water
- A little salt
- 1 egg
Chicken filling
- 500g chicken
- 500g potatoes
- 2 carrots
- 2 large onions
- 5 cloves garlic
- 2 cups chicken stock
- Salt to taste
- Spring onions
- Celery leaves
Creamy sauce
- 1 tablespoon wheat flour
- 1 cup milk
- 1 tablespoon butter
Coating
- Bread crumbs as needed
- 2 eggs
Preparation
Blend all wrapper ingredients until smooth and liquid like crepe batter, then cook to make thin wrappers.
Sauté the onions and garlic, then add chicken, potatoes, and carrots.
Allow the mixture to cook, add water to help potatoes cook faster, and add seasonings.
Stir evenly until the mixture is partially cooked.
Melt butter in a pan, add flour, stir well, then add milk and stir until smooth and thickened with no lumps.
Add the sauce to the chicken mixture and let it thicken.
When fully cooked, add celery leaves and spring onions, then let the filling cool.
Ensure the filling is thick and potatoes are slightly crunchy.
Fill the prepared wrappers like making popiah.
Dip the filled rolls in beaten egg, coat with bread crumbs, and fry until golden.
Serve immediately.
Tips
You can add cheese to the filling if desired.
