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 peanut oil in a frying pan over medium-high heat.
2. Fry the chicken breasts until cooked through and no longer pink, about 7 minutes per side. Add salt, pepper, cayenne pepper, curry powder, and Tabasco sauce during cooking.
3. Remove from heat and allow to cool slightly before shredding with two forks.
4. Add both types of corn to the shredded chicken and mix thoroughly. Adjust spices if desired.
5. Mix in the egg with the chicken and corn mixture.
6. Soften the rice paper sheets according to the package instructions.
7. On each softened rice paper, place a strip of cheese and about 1 tablespoon of the chicken mixture. Tuck in the ends and roll tightly. Set aside.
8. Heat oil in a deep frying pan to 365°F.
9. Fry the rolls in the hot oil, turning once or twice until golden brown.
10. Drain on paper towels and serve hot.