3 Chicken thighs
1 Onion
1 Zucchini
1 Carrot
Soy Sauce
Oil
Yufka
Cut chicken into tiny pieces. Place in pan and sprinkle with soy sauce. Chop the onion and zucchini into tiny pieces and add to pan. Grate the carrot and add to pan. If needed add a little more soy sauce. Sprinkle with oil and cook until chicken is done.
Cut yufka into triangles (or better yet, buy the ones already cut in triangles). Put a small amount of chicken mixture at the wide end of the triangle. Roll twice. Fold ends in, and finish rolling. Place on a pan. When all the rolls have been completed, place pan in freezer. When ready to cook, heat oil. Place spring rolls into oil side by side. Cook until both side are golden brown (flipping them over when one side is completed). You can also brush with olive oil and bake at 350. Flip once and cook until golden and crispy. Not quite as yummy, but healthier.
1 Onion
1 Zucchini
1 Carrot
Soy Sauce
Oil
Yufka
Cut chicken into tiny pieces. Place in pan and sprinkle with soy sauce. Chop the onion and zucchini into tiny pieces and add to pan. Grate the carrot and add to pan. If needed add a little more soy sauce. Sprinkle with oil and cook until chicken is done.
Cut yufka into triangles (or better yet, buy the ones already cut in triangles). Put a small amount of chicken mixture at the wide end of the triangle. Roll twice. Fold ends in, and finish rolling. Place on a pan. When all the rolls have been completed, place pan in freezer. When ready to cook, heat oil. Place spring rolls into oil side by side. Cook until both side are golden brown (flipping them over when one side is completed). You can also brush with olive oil and bake at 350. Flip once and cook until golden and crispy. Not quite as yummy, but healthier.
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