Here in this video you can see how to make a spicy chicken roll at home. Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well. Cover and steam for 5 minutes. Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg. Fry until a deep golden brown, a few at a time; drain on paper towels.
SPICY Chicken Roll | Chicken Egg Roll | Quick and Easy Chicken Egg Roll Recipe Posted by Dhruba shrestha March 26, 2017 :
Posted by Dhruba shrestha March 26, 2017 :
Here in this video you can see how to make a spicy chicken roll at home. Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well. Cover and steam for 5 minutes. Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg. Fry until a deep golden brown, a few at a time; drain on paper towels.
Here in this video you can see how to make a spicy chicken roll at home. Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well. Cover and steam for 5 minutes. Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg. Fry until a deep golden brown, a few at a time; drain on paper towels.
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