cara buat bakwan isi sayur dan ayam suir, enak poll

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can thicken without gluten.

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, and tamari is a gluten-free alternative.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less sugar, while hot sauce is often cheaper.

Prepare the vegetables: chop the green onion and celery, and slice the cabbage and carrots into small pieces.

In a bowl, combine 2 cloves of minced garlic, 1 onion, 10 peppercorns, and 1 teaspoon of salt, and grind them into a paste.

In a separate bowl, crack 1 egg and add the ground spice mixture, mixing well.

Add approximately 1 teaspoon of mushroom broth and mix again.

Gradually add 5 tablespoons of all-purpose flour to the mixture and stir.

Add a little water to loosen the batter, mixing until there are no dry spots.

Incorporate the shredded chicken, carrots, cabbage, and green onion into the batter, mixing thoroughly.

If the mixture is too thick, add a little more water until it reaches a slightly thick consistency.

Prepare a paste for sealing the spring roll wrappers by mixing 2 tablespoons of flour with water until smooth.

Take a spring roll wrapper, place about 1 tablespoon of the filling in the center, and seal the edges with the paste.

Repeat the process until all the filling is used up.

Heat vegetable oil in a deep frying pan over medium heat until hot.

Carefully add the filled spring rolls to the hot oil and fry until golden brown, turning occasionally to ensure even cooking.

Once cooked, remove the spring rolls from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens