Shrimp and Chicken Spring Rolls
Ingredients
- 250 grams chicken meat with skin
- 250 grams peeled shrimp
- 100 milliliters ice water
- 25 grams cornstarch
- 2 tablespoons sesame oil
- Chicken powder to taste
- Sugar to taste
- Salt to taste
- MSG to taste
- Ground pepper
Vegetable additions
- 125 grams coarsely grated carrot
- 50 grams jicama cut into cubes
- 75 grams shiitake mushrooms soaked and cut into small cubes
- 3 stalks sliced green onions
- Spring roll wrappers
- Egg white for adhesive
Preparation
Grind all the ingredients from the first group in a food processor.
Mix the ground meat with the carrot, shiitake mushrooms, jicama, and stir until well combined.
Brush the edges of the spring roll wrappers with egg white.
Spoon 1 tablespoon of the filling onto a wrapper and wrap it securely.
Fry over medium heat until golden brown and enjoy.
