Egg rolls stuffed with chicken & vegetables

Sweet, salty kecap manis makes these Indonesian-style savoury crepes simply irresistible.

Recipe «Egg rolls stuffed with chicken & vegetables» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 6 eggs, 3 egg whites, 2 tsp dry sherry, Olive oil spray, 400g shredded cooked chicken breast , 1 large carrot, peeled, cut into matchsticks, 1 red capsicum, seeded, thinly sliced, 1 Lebanese cucumber, cut into matchsticks , 2 tbsp kecap manis, Kecap manis, extra, to serve, Watercress sprigs, to serve, 2 cups steamed white rice.

Ingredients:

• 6 eggs 
• 3 egg whites 
• 2 tsp dry sherry 
• Olive oil spray 
• 400g shredded cooked chicken breast 
• 1 large carrot, peeled, cut into matchsticks 
• 1 red capsicum, seeded, thinly sliced 
• 1 Lebanese cucumber, cut into matchsticks 
• 2 tbsp kecap manis 
• Kecap manis, extra, to serve 
• Watercress sprigs, to serve 
• 2 cups steamed white rice 

Instructions

1. Whisk the eggs, egg whites and sherry in a bowl until combined.
2. Heat a large frying pan over medium-high heat. Spray with oil. Pour 1/4 cup of the egg mixture into the pan and swirl to cover the base. Cook for 30 seconds or until golden. Turn and cook for a further 30 seconds or until golden. Transfer to a plate and cover with foil to keep warm. Repeat, in 7 more batches, with remaining egg mixture, reheating the pan between batches.
3. Place the egg crepes on a clean work surface. Divide the chicken, carrot, capsicum and cucumber among the centres of the crepes. Drizzle with the kecap manis. Roll up the crepes tightly to enclose the filling. Transfer the egg rolls to serving plates and drizzle with extra kecap manis. Top with watercress sprigs and serve with steamed rice.