Chicken Egg Roll

Material :
250 grams of blended chicken breast / ground beef
150 grams of blended shrimp / ground prawns
3 cloves of grated fried garlic
1/2 teaspoon pepper
1 tablespoon soy sauce
1 tablespoon sesame oil
1 egg
1/2 teaspoon salt
1 tsp mushroom broth
1 tsp sugar
30 grams of cornstarch
.
. * Mix all ingredients, mix well, set aside.
Leather Material:
3 eggs
50 gr flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 tablespoon margarine
75 ml of water
Finish for skin and fill:

• Mix flour, salt, pour water, stir well, add the eggs and beat until combined, pour margarine, stir well.
• Heat a skillet, low heat, spread thin oil, pour 2 tablespoons of vegetable mixture in the pan.
• Remove the pan then turn, the omelette becomes round and thin, cook until cooked, remove from heat, set aside.
• Arrange the pancake, add the filling then fold it, lock the edge of the pancake with a little filling (can also be flattened on the skin and then rolled)
• Wrap plastic / aluminum foil, then steam for 30 minutes, cool, can be fried directly / stored in the freezer.