How to Make Crispy Chicken Egg Rolls

1. Sesame seeds are put in a pan and fried on low heat for 5 minutes, then put them in a bowl and set aside.

2. Soften the butter at room temperature and stir in the sugar.

3. Add flour to the butter mixture and mix with a mixer.

4. Then pour the egg mixture into the batter and continue to mix well.

5. Pour the fried sesame seeds into the batter and mix well.

6. Stir until the blender pulls up a thicker consistency.

7. Then heat the pan on low heat, spread the batter into the pan, use a small spoon to gently scrape the batter around, fry until golden brown and then flip.

8. When both sides are golden brown, use chopsticks to clip onto a plate, gently roll up with chopsticks, and the crispy egg rolls are done.

Tips

In the winter butter softening, you can first cut into small pieces, and then in the microwave oven for 10 seconds.

2. The crust must be spread thinly or it won't be crispy.

3. When you roll it with chopsticks, try to roll it as fast as you can, otherwise it will break easily if it is hard.

4. When frying, the fire must be small.

5. home with an oven can also be done with the oven, before the steps with the pan practice the same, is the last pan frying steps into the oven, 200 degrees, medium, 7 - 8 minutes to roll out. (Because one oven can bake several pieces of pastry, so I think it is too late to roll hard, so I choose to use the pan. But pans are less productive and slower)

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