Crispy Chicken and Mushroom Risoles with Mayonnaise Dip
Ingredients:
- 1 medium carrot, finely chopped
- 1/4 kg oyster mushrooms, finely chopped
- Chicken, cut into small pieces (quantity as desired)
- 1 pack of wonton wrappers
- 1 pack of mayonnaise (Mayumi brand)
- Ground black pepper, to taste
- Sugar, to taste
- Salt, to taste
- Seasoning (optional)
- 1/2 kg breadcrumbs
- 1 egg
Instructions:
-
Prepare the Filling:
Begin by finely chopping the chicken, mushrooms, and carrot. In a mixing bowl, combine these ingredients. Season with sugar, salt, ground black pepper, and optional seasoning to taste. Mix well until evenly combined. -
Assemble the Risoles:
Take a wonton wrapper and place a small spoonful of the filling mixture in the center. Carefully fold the wrapper over the filling to form a roll. Seal the edges by pressing them together. Continue this process until all the filling is used. -
Prepare for Frying:
In a shallow bowl, beat the egg until well combined. Place the breadcrumbs in another shallow dish. Dip each risole into the beaten egg, ensuring it is fully coated, then roll it in the breadcrumbs, pressing gently to adhere. -
Chill the Risoles:
Arrange the coated risoles on a plate and refrigerate them for at least 30 minutes. This step helps the breadcrumbs adhere better and prevents them from falling off during frying. -
Fry the Risoles:
Heat oil in a frying pan over low heat. Carefully place the chilled risoles in the hot oil, frying them in batches if necessary. Cook until they are golden brown and crispy, about 3-4 minutes per side. Adjust the heat as needed to prevent burning. -
Serve:
Remove the risoles from the oil and drain on paper towels to remove excess oil. Serve warm with a side of Mayumi mayonnaise for dipping.
Enjoy your homemade crispy chicken and mushroom risoles, perfect as a snack or appetizer for any occasion!
