Tag Archives: CRISPY CHICKEN SPRING ROLLS – CHA GIO GA

CRISPY CHICKEN SPRING ROLLS – CHA GIO GA

  Servings: 6 Technique: Deep fry Prep time: 45′ Cooking time: 5-10′ INGREDIENTS: 1/2 lb / 300g chicken thigh, cut and process in a food processor to a coarse paste 2 oz. / 50g bean threads (bun tau), soaked in … Continue reading

Posted in chicken, rolls | Tagged | Leave a comment