Spring Rolls Bengkuang

BAHAN

  • 30 pieces of spring roll skin

Stuffing:

  • 250 gr Chicken meat (boiled and shredded)

  • 500 gr Bengkoang (grated and squeezed out the water)

  • 5 cloves of garlic

  • 1 piece Onion (chopped)

  • 3 pcs candlenut (mashed)

  • 1 tsp Pepper

  • 2 tbsp Scallion (sliced)

  • tsp Salt

  • 8 gr Broth powder

  • 2 tbsp sweet soy sauce

  • 3 tbsp sugar

  • Mamaco platinum oil

  • 30 pieces of spring roll skin

Stuffing:

  • 250 gr Chicken meat (boiled and shredded)

  • 500 gr Bengkoang (grated and squeezed out the water)

  • 5 cloves of garlic

  • 1 piece Onion (chopped)

  • 3 pcs candlenut (mashed)

  • 1 tsp Pepper

  • 2 tbsp Scallion (sliced)

  • tsp Salt

  • 8 gr Broth powder

  • 2 tbsp sweet soy sauce

  • 3 tbsp sugar

  • Mamaco platinum oil

CARA MEMBUAT

  1. Heat a little oil, sauté the onions and garlic, stir until fragrant
  2. Insert the shredded chicken, stir until smooth, thenyam stir well
  3. Candlenut, salt. Broth powder, sweet soy sauce, sugar stir until well mixed,
  4. Cook until cooked and the water is reduced, cool.
  5. Take the spring roll skin, add the rolled filling until all the skin and filling are used up
  6. Heat the Mamaco platinum oil, fry the spring rolls until golden yellow, drain 6. Serve with pickles and sauce

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