Kewalin Slide Presentation - Kir-bt14 Learn

recipe slides

with a nger touch

Thai Fusion Cooking

We each you such during your stay
- holiday or wintering -

Cooking Workshops

Thai Fusion

in our private resort in North-East Thailand

Visit our website: www.trackisan.nl

Kewalin Fusion Workshop - Thai Chicken Rolls

You will learn to make Thai chicken rolls as like showed these

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

5
Ingredients
1 2 3 4 5 6 12 egg roll wrappers (roughly 10 square centimeters) 1 cup cooked and shredded chicken (150 grams) 1/2- 2/3 cup Red Hot Sauce (we have a DIY recipe) 1 cup crumbled blue cheese (115 grams) 1 cup broccoli slaw or coleslaw (dry) Blue cheese dressing, for serving (we have a DIY recipe)

Grab ingredients needed

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

The last slide shows full instructions Note

To make the chicken, place 1 large breast (about 175 to 225 grams) in a small saucepan and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Nutrition Information for 1 Roll: Calories 103, Fat 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb 9.9g, Fiber 0.5g, Sugars 0.3g, Protein 8.1g

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

The last slide shows full instructions

add ingredients add Cole-slaw on layer

add more ingredients on layer = Chicken

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

6 5
Folding start at a corner

Continue folding

The last slide shows full instructions

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

The last slide shows full instructions

Fold a first corner

Fold a second corner

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

The last slide shows full instructions

Create a kind of an envelope

10

Finish the folding as a kind of an envelope

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

11

12

Before last step: After finishing the folding: take a bowl with water wet the top with water
The last slide shows full instructions

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

13

14
AT LEAST place the rolls on a tray in the pre-heated oven
The last slide shows full instructions

Finishing: fold the roll like this

MORE like this? visit www.trackisan.nl >>

Kewalin Fusion Workshop - Kir-bt14 - Thai Chicken Rolls

Instructions
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Preheat oven to 200 C. Lay the 12 egg-roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce. Begin by placing one tablespoon of broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill. To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope. Repeat with remaining rolls. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.

MORE slide-shows like this? visit

www.trackisan.nl >>