Carbonara Spring Roll
20 minutes
5 Servings
Watch The Cooking Video
Combination of carbonara sauce and spring roll creates our new Malaysian favourite! Simple recipe with easy preparation.
Ingredients A:
| 1 tbsp | Butter |
| ½ | Yellow onion, diced |
| 3 cloves | Garlic, minced |
| 200 g | Minced chicken |
| 80 g | Carrot, diced |
| 4 | Button mushroom, diced |
| 2 tbsp | Wheat flour |
| 1 cup | Fresh milk |
| 2 tsp | AJI-SHIO® Flavoured Pepper |
Ingredients B:
| 15 pieces | Spring roll skin |
| 2 tbsp | Wheat flour, mix with some water |
| Enough | Cooking oil |
- Melt the butter, saute the yellow onion and garlic until fragrant.
- Add in chicken, carrot and button mushroom, mix until half cooked.
- Add in wheat flour, mix well.
- Add in milk, simmer to thicken it.
- Season with AJI-SHIO® Flavoured Pepper and set aside to cool.
- Add 1 tbsp of filling on a piece of spring roll skin. Wrap and fold nicely and secure with wheat flour mixture as glue.
- Heat cooking oil and fry until golden brown. Ready to serve.
AJI-SHIO® Flavoured Pepper Recipes
