Chicken Egg Roll

As you (Indonesian readers) would have been guessed, this chicken egg roll is one of most popular staple at food joint Hoka Hoka Bento. I tried this recipe for hubby’s birthday as per his request to have a “HokBen” meal for his birthday. Last year, I only made Ekkado (click here for recipe) and the salad; and I saw on this chicken egg roll on Youtube just weeks ago and thought I should attempt this as well.

So, without further ado, here is the list of ingredients – source

For the wrapper:
  • 1/2 cup of all purpose flour
  • 50 ml water
  • 1/2 tablespoon of sugar
  • 2 whole eggs
  • 1/2 tablespoon melted butter
  • pinch of salt and pepper

Blend all the ingredients together until smooth and well combined.

Heat a non stick pan, brush lightly with oil then wipe with paper towel to get rid of excess oil.

Pour some of the wrapper batter on the pan, swirl the pan around to distribute batter evenly to a thin layer. Let it cook on low to medium heat, and remove when it is fully cooked. Repeat the process for the remaining batter.

For the filling:
  • 300 grams chicken mince (I used thigh fillet mince)
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon of light soy sauce
  • 1 tablespoon of sugar
  • 2 egg whites
  • 1 teaspoon of sesame oil
  • 1 tablespoon of corn flour
  • salt and pepper to taste

Mix all the filling ingredients together until well combined.

Place 2-3 tablespoons of filling on a piece of wrapper and roll, make sure to fold the ends to secure the filling.

Wrap each roll with cling wrap or aluminium foil.

Steam the chicken egg rolls for about 10 minutes. Once cools, slice the rolls at angles.

Lightly coat each piece with all purpose flour before deep-frying to golden in colour.

Enjoy with chili and tomato sauce 🙂

After steamed, ready for flour coating and deep frying…

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