So Crispy and Chewy Chicken Seaweed Rolls
If you want eggrolls and a taste of sushi at the same time, this is the right appetizers for you.
All you need:
1 pound ground chicken
I cup green onions sliced
I cup shredded carrots
1 cup minced celery
1 egg
2 tbsp flour
I tbsp hoisin sauce
1/4 tsp salt
1/4 tsp ground pepper
Oil for frying
10 seaweed sheets
Flour paste:
2 tbsp cornstarch
1/4 cup water
Steps:
In a large bowl, add chicken, carrots, onions, garlic, eggs, flour, celery and the seasonings. Mix well till combine. Set aside.
Prepare the seaweed sheet. Lay in a large clean plate. Add the chicken mixture. I use ziploc bag to add the filling, like 1 inch diameter log. Then, roll the seaweed sheet. Set aside. Repeat the process till done. Once done, cut the rolls into 3 pieces each. I use kitchen scissors to cut them. Then, roll into the cornstarch paste. Set aside.
In a frying pan, add oil. Fry the rolls in medium heat till the rolls is golden brown and crispy. Make sure it is not too crowded in the pan so it won’t stick to each other. Lay on a paper towel to drain excess oil. Serve with yum yum sauce or wasabi sauce. Enjoy!