← All recipes

🍰 Chicken Egg Roll Wraps

385 kcal · 30 min · 4 servings

Chicken Egg Roll Wraps Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whisk 4 eggs with 1-2 tablespoons of soy sauce in a bowl.
  2. 2. Heat a non-stick pan and add a little oil.
  3. 3. Pour one quarter of the egg mixture into the hot pan.
  4. 4. Fry the egg for 1-2 minutes until golden brown on one side.
  5. 5. Flip the egg and finish cooking briefly on the other side.
  6. 6. Remove the finished omelette from the pan and place it on a plate.
  7. 7. Repeat steps 3-6 with the remaining egg mixture until all 4 omelettes are fried.
  8. 8. Stack the omelettes on top of each other and let them cool completely.
  9. 9. Rinse the chicken meat under cold water and pat it dry with kitchen paper.
  10. 10. Cut the chicken meat into coarse cubes.
  11. 11. Put the chicken cubes into a blender or food processor.
  12. 12. Peel a small piece of ginger and one clove of garlic.
  13. 13. Add the peeled ginger and garlic to the chicken in the mixer.
  14. 14. Add 1 tablespoon of cornstarch.
  15. 15. Blend the mixture into a fine, creamy paste.
  16. 16. Season the chicken cream with salt and a pinch of cayenne pepper.
  17. 17. Spread the chicken cream evenly over each cooled omelette.
  18. 18. Roll the coated omelettes tightly into a roll.
  19. 19. Cut each roll into finger-thick slices.
  20. 20. Rinse 4 large cabbage leaves (e.g., Napa cabbage or white cabbage).
  21. 21. Remove the hard stems from the leaves.
  22. 22. Shake the leaves dry.
  23. 23. Place 4 small bamboo steamer inserts into a steamer pot.
  24. 24. Distribute the chicken egg roll wraps evenly on the bamboo steamers.
  25. 25. Sprinkle 1 tablespoon of sesame seeds over the rolls.
  26. 26. Steam the rolls covered for approx. 15 minutes.
  27. 27. Serve the warm rolls with a soy sauce dip to taste.

Nutrition per serving