Savory Chicken and Shrimp Egg Rolls for Little Ones
Ingredients:
For the Filling:
- 50 grams chicken fillet (using chicken thigh for a richer flavor)
- 50 grams peeled shrimp
- 25 grams tapioca flour
- 1 free-range egg or just the egg white
- 10 grams chives
Seasonings:
- 1 clove garlic
- Salt to taste
- 1 tablespoon sesame oil
- 1 teaspoon oyster sauce
- Sugar to taste
For the Wrappers:
- 2 tablespoons all-purpose flour
- 2 eggs
- Water as needed
Instructions:
Preparing the Wrappers:
- In a bowl, dissolve the all-purpose flour in a small amount of water, creating a smooth batter. Add the beaten eggs and mix thoroughly until fully combined.
- Heat a non-stick skillet over medium heat. Pour a thin layer of batter into the skillet, spreading it evenly to form a delicate wrapper. Cook until the edges start to lift and the surface appears set, then carefully flip and cook the other side briefly. Remove from heat and set aside. Repeat with the remaining batter.
Preparing the Filling:
- Place the garlic, chicken fillet, peeled shrimp, tapioca flour, egg, and chives into a food processor. Process until the mixture is smooth and well combined. Adjust seasoning with salt, sesame oil, oyster sauce, and a bit of sugar to taste.
- Transfer the filling mixture to a bowl and set aside.
Assembling the Egg Rolls:
- Take one of the prepared wrappers and place a spoonful of the filling in the center. Fold in the sides and roll up tightly to encase the filling. Ensure the edges are sealed properly.
- Place the filled rolls on a heatproof plate and steam for 20 minutes until cooked through. Once done, remove from the steamer and let them cool slightly.
Cooking the Egg Rolls:
- Slice the steamed rolls into bite-sized pieces, if desired. Heat oil in a pan over medium heat and fry the egg rolls until golden brown and crispy.
- Drain on paper towels and serve hot.
Enjoy these delicious and nutritious egg rolls as a delightful snack or appetizer, perfect for little ones and adults alike!
