Zutaten
- Dough sheets, long samosas0.5 box
Hähnchenbrust2 breast- Cabbage, medium, thinly sliced0.5 piece
- Carrots, grated5 pieces
- Medium onion, finely chopped1 piece
Kochsahne0.5 liter
Cheddar-Käse3 tablespoons- Chinese salt, Ajinomoto0.5 tablespoon
Salz1 pinch
Pfeffer1 pinch
Oregano0.5 tablespoon- Vegetable oil for frying1 tablespoon
Schritte
- 1
Boil the chicken in a pot with water, salt, and bay leaves until cooked, then shred into small pieces suitable for the size of the carrots and cabbage.
20 MinBenötigte Werkzeuge:
Topf - 2
In a pot over heat, sauté the onion and garlic in oil until softened, then add the cabbage and carrots and stir, then add the chicken pieces, salt, pepper, and Ajinomoto.
10 MinBenötigte Werkzeuge:Topf - 3
Divide the dough sheets in half, place a tablespoon of the previous mixture in the sheet, and roll it into a cylindrical shape with open ends to allow the cream to penetrate during cooking.
5 Min - 4
Arrange the rolled pieces in a baking tray side by side.
5 Min - 5
To prepare the sauce, place the cream and melt the cheddar with a little salt over heat until warmed, then pour the mixture over the spring roll wraps.
10 MinBenötigte Werkzeuge:Topf - 6
Place in a preheated oven at 180 degrees for 15 to 20 minutes.
20 MinBenötigte Werkzeuge:
Ofen
Nährwertangaben
Hähnchenbrustpro 100gKochsahnepro 100gCheddar-Käsepro 100gSalzpro 100gPfefferpro 100gOreganopro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.