Ingredients
For the rolls:
- 150 gr minced chicken
- 2 cloves minced garlic
- 1 piece chopped ginger
- 25 gr chopped chives
- 150 gr finely grated cabbage
- 1 carrot finely grated
- 4 Chiitake Mushrooms grated hydrated
- 50 gr Soy Noodle
For the sauce:
- 2 Tablespoons granulated sugar
- 1/2 cup Water
- 3 Tablespoons Soy Sauce
- 1/8 Tablespoon chili powder
- 1 Tablespoon chopped chives
- 1/4 of Spicy Mustard
- 1 Tablespoon Syriacha hot sauce
Prepare the rolls:
1. Finely chopped chicken
2. Sauté carrot, cabbage, onion
3. Mix until the tender vegetables are
4. Remove excess broth
5. Add the ajimoto
6. Add the soybeans
7. Add the finely chopped chicken and mix, fry until the chicken is cooked
8. Let the filling cool
9. Prepare the flour sheets, remove from the refrigerator 30 min before
10. Extend a sheet on a work table and add the chicken filling
11. Fold at the corners and roll up
12. A scrambled egg will be used to seal the corners
13. Brush egg in the corner and finish rolling
14. Once all the rolls have been made
15. Boil abundant vegetable oil over medium heat, introduce the rolls for approximately 5 min until they take on a light golden color
16. Drain them of excess oil
Prepare the sauce:
17. In a bowl, we add all the ingredients mixing evenly until all the ingredients are integrated,
To use in chicken lettuce tacos, Chinese fried tacos, Chinese rice etc.
If you wish, you can add finely sliced serrano chile and fry in oil