Ingredienti
- Dough sheets, long samosas0.5 box
Petto di pollo2 breast- Cabbage, medium, thinly sliced0.5 piece
- Carrots, grated5 pieces
- Medium onion, finely chopped1 piece
Panna da cucina0.5 liter
Formaggio Cheddar3 tablespoons- Chinese salt, Ajinomoto0.5 tablespoon
Sale1 pinch
Pepe1 pinch
Origano0.5 tablespoon- Vegetable oil for frying1 tablespoon
Passi
- 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola - 6
Place in a preheated oven at 180 degrees for 15 to 20 minutes.
20 minUtensili necessari:
Forno
Fatti nutrizionali
Petto di polloper 100gPanna da cucinaper 100gFormaggio Cheddarper 100gSaleper 100gPepeper 100gOriganoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.