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Chicken Egg Roll

Course Appetizer
Cuisine Asian, Chinese
Keyword homemade chicken egg roll, homemade hokben
Prep Time 10 minutes
Cook Time 1 hour
Freeze 6 hours
Servings 16 pieces

Ingredients

  • 500 g Ground Chicken Thigh
  • 1½ tbsp Cornstarch
  • 1 Egg White
  • 1 tbsp Sesame Oil
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Chicken Stock Powder
  • ½ tsp Pepper
  • ½ tsp Nutmeg Powder
  • 4 clove Garlic Paste
  • 2 tbsp Fried Shallot

Egg Roll Skin

  • 1 Egg
  • 1 Egg Yolk
  • ½ cup All-purpose Flour
  • ¼ cup Cornstarch
  • 150 ml Water
  • 1 tbsp Oil
  • ½ tsp Salt
  • ¼ tsp Chicken Stock Powder

Instructions

Egg Roll Skin

  1. Combine all the skin ingredients in a mixing bowl. Mix well then strain into a measuring cup.

  2. Heat a non-stick pan over low heat. Pour the batter and even it out. Cook through the skin then set aside.

Chicken Mixture

  1. In a big bowl, mix chicken thigh with all the ingredients until well combined. Divide the dough into 5-6 equal parts

  2. Lay the egg roll skin on working surface, place the chicken mixture on top then fold both ends of the side inward then roll the egg roll skin over the chicken mixture and continue until everything rolled up and tucked inside.

  3. Apply chicken mixture on the tip of the egg roll skin to seal the egg roll. Wrap the chicken egg roll with plastic wrap then freeze for at least 6 hours.

  4. Once the chicken egg rolls are frozen, slice them then cook over medium heat until nice and golden.

  5. After the chicken egg rolls are cooked, rest it on a cooling rack to remove excess oil. Serve while the chicken egg rolls still warm. Enjoy!