Beancurd Chicken Roll by KNORR

Preparation: 25 mins
Cook: 20 mins
Serves: 5

2 tbsps KNORR No Added MSG Chicken Seasoning Powder
400 gm chicken fillet, sliced into thin strips
2 tbsps sugar
1/2 tbsp five-spice powder
50 gm shallots, chopped finely
1 medium size carrot, chopped finely
2 tbsps cornflour
2 soft beancurd sheets
Egg white
2 cups oil for deep frying

1. Marinate chicken with KNORR No Added MSG Chicken Seasoning Powder, sugar and five-spice powder for at least 1 hr
2. Just before wrapping, add shallots, carrot and cornflour to chicken. Mix well
3. Cut beancurd sheet into 20 x 10 cm pieces. Use 2 layers of beancurd sheets for each wrap. Put chicken mixture on the shorter end, brush egg white all over sides and roll up
4. Heat oil in wok over medium-high fire. When hot, deep-fry the rolls until lightly golden and crispy. Serve hot as a snack or with other dishes

Tip:
To give the chicken roll a different flavour, add prawns and water chestnuts. Chopped prawns adds an interesting new taste while chopped water chestnuts give it a crunchy bite. If you want, you can also add celery or corn kernels