A great evening meal from Malaysia....originally modified and created by me :-)
Heat the pan with sufficient oil.
Blend onions, garlics, and chicken meat together until fine and pour into the pan. Fry until the smell of onions come out.
Put in the salt, seasoning, and pepper to taste. Stir for a while and add cabbage and carrot immediately.
Stir for three to four minutes and put aside. Leave it to cool.
Beat the eggs just nice to coat the rissole.
Take one sheet of rissole skin and put about half of tablespoon at the corner of the skin. Fold the skin upward and roll it. Dip the spring roll into the eggs and quickly roll into the breadcrumbs.
Ready to deep fry and serve hot.
Nutritional analysis per serving (40 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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