Ingredjenti
- Dough sheets, long samosas0.5 box
Ħalib tal-pulcinell2 breast- Cabbage, medium, thinly sliced0.5 piece
- Carrots, grated5 pieces
- Medium onion, finely chopped1 piece
Krema tal-kċina0.5 liter
Ħobż Cheddar3 tablespoons- Chinese salt, Ajinomoto0.5 tablespoon
Salt1 pinch
Peper1 pinch
Oregano0.5 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.
recipe.minutesGħodda meħtieġa:
Kazzola - 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.
recipe.minutesGħodda meħtieġa:Kazzola - 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.
recipe.minutes - 4
Arrange the rolled pieces in a baking tray side by side.
recipe.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.
recipe.minutesGħodda meħtieġa:Kazzola - 6
Place in a preheated oven at 180 degrees for 15 to 20 minutes.
recipe.minutesGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Ħalib tal-pulcinellgħal kull 100gKrema tal-kċinagħal kull 100gĦobż Cheddargħal kull 100gSaltgħal kull 100gPepergħal kull 100gOreganogħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.