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Chicken & Vegetables Rissoles

by chef@home (follow)
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A delicious deep fried snack of crispy crumbed spring rolls filled with creamy chicken and mixed vegetables.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Makes: 20 servings

20 spring rolls wrapper
1 egg white

Chicken & Vegetable Fillings
1 onion, chopped
1 chicken breast fillet, cubed
2 carrots, peeled and cubed
2 potatoes, peeled and cubed
50g frozen peas
125 ml milk
75g flour
200 ml chicken stock
1 1/2 tbsp nutmeg
1 1/2 tsp white pepper powder
1 tsp salt

Crumb Coating
4 eggs, lightly beaten
400g fine breadcrumbs
400g panko (Japanese breadcrumbs)

First, make the fillings. In a pot, boil the potatoes and carrots until cooked and soft. Drain.

Heat oil in a pan over medium heat. Stir-fry the onion for 3 minutes until translucent. Add the chicken and cook for 3 more minutes.

Add in the boiled carrot and potatoes and peas. Continue cooking for 2 minutes. Season with nutmeg, pepper and salt.

Add flour and stir continuously for 5 minutes.

Pour in milk and chicken stock. Stir and simmer for 5 minutes until the mixture thickens, stirring a couple of times to ensure even cooking.

Remove from the heat and leave to cool.

To assemble, place a tablespoon of filling on the bottom of the wrapper. Fold up the wrapper, then fold in both sides of the wrapper. Roll the rissoles up and brush the tip with egg white to seal.

Repeat with the remaining of the spring roll wrappers and fillings to make a total of 20 rissoles.

Place the eggs on a plate, the fine breadcrumbs and panko on different bowls. Dip rissoles into the egg. Coat it with fine breadcrumbs. Dip the crumbed rissoles back into egg and coat it with panko.

Heat cooking oil in a deep-fryer. Lower the crumbed rissoles into the fryer, four at a time and fry for about 3 minutes until golden brown. Serve warm with chili sauce.

#Spring Roll
#Deep Fried
#Finger Food
I like this Recipe - 2
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