Ingrédients
- Dough sheets, long samosas0.5 box
Poulet poitrine2 breast- Cabbage, medium, thinly sliced0.5 piece
- Carrots, grated5 pieces
- Medium onion, finely chopped1 piece
Crème de cuisson0.5 liter
Fromage Cheddar3 tablespoons- Chinese salt, Ajinomoto0.5 tablespoon
Sel1 pinch
Poivre1 pinch
Origan0.5 tablespoon- Vegetable oil for frying1 tablespoon
Mesures
- 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 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:Marmite - 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 minutes - 4
Arrange the rolled pieces in a baking tray side by side.
5 minutes - 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 minutesMatériel requis:Marmite - 6
Place in a preheated oven at 180 degrees for 15 to 20 minutes.
20 minutesMatériel requis:
Four
Faits nutritionnels
Poulet poitrinepour 100gCrème de cuissonpour 100gFromage Cheddarpour 100gSelpour 100gPoivrepour 100gOriganpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.