Deep-Fried Chicken and Corn Rolls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Curry powder

  Spices

  2 tsp or 4g

• Tabasco sauce

  Ready-to-serve, pepper

  ½ tsp or 2g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (10.5 oz) or 298g

• Corn

  Sweet, yellow, canned, cream style, regular pack

  ½ cup or 128g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Rice Paper

  Three Ladies Brand

  24 servings or 1.63kg

• Cheddar cheese

  1 ⅓ cup, shredded or 150g

• Peanut oil

  Salad or cooking

  2 ⅓ cup or 504g

Directions

1. Heat oil in a frying pan over medium-high.
2. Fry the chicken breast until cooked through and no longer pink, about 7 minutes per side. Add spices and tabasco sauce during cooking.
3. Remove from heat and allow to cool slightly before shredding with 2 forks.
4. Add corn kernels and creamed corn, and mix thoroughly.
5. Add more spice at this stage if desired.
6. Add egg to mixture
7. Wet and soften rice paper as per packet instructions.
8. On each, place a strip of cheese with chicken mixture (approximately 1 tablespoon per piece), tuck in ends and roll, set aside.
9. Heat oil in deep fry pan to 365 degrees F.
10. Place rolls in oil and fry, turning once or twice until golden brown.
11. Drain on paper towels and serve hot.