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U.S. Russet Potato Spring Roll with Chicken Carbonara

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Print Recipe

Total Time10 Mins

Prep Time10 Mins

Cook Time10 Mins

ServingsServes 4

Potato Type: Russet

Prep Method: Stir Fry

Dish

Snack

Prep Time

10 Mins

Cook Time

10 Mins

Serving

Serves 4

Ingredients

500g - Fresh U.S. Russet Potatoes
150g - Minced Chicken
80g - Wheat Flour
80g - Butter
5g - Italian Parsley (Chopped)
250ml - Fresh Milk
50g - Chopped Onion
20g - Chopped Garlic
100g - Shredded Pepper Jack Cheese
Salt and Pepper to taste
15 pcs - Spring Roll Skin
10g - Wheat Flour
300ml - Cooking Oil

Preparation

Quick pre-cook the fresh U.S. russet potatoes in boiling water, chop into cubes after they are cooked and set aside.
Melt the butter, sauté the chopped onion and chop the garlic until fragrant.
Then add in wheat flour, mix well. Add minced chicken and mix well.
Once it getting hot add in U.S. russet potato cubes that been blanched earlier, mix well.
Add in milk and simmer to thicken it. Add on chopped parsley.
Finish with seasoning, salt and pepper and keep on the side and cool it.
Add 1 tablespoon of filling on a piece of spring roll skin, and add in shredded pepper jack cheese. Wrap and fold nicely and secure with wheat flour mixture as glue.
Heat up cooking oil and fry until golden-brown in colour. Platting and ready to serve.

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