Indonesian Spicy Crispy Chicken Rolls - 2

Cooking Steps 1. Wash and pat dry the boneless chicken thigh meat. Cut into thin strips or mince (according to personal preference for texture). Marinate with turmeric powder and half a teaspoon of salt for 20 minutes to let the chicken absorb the flavors. 2. Place red chilies, shallots, and garlic into a blender or food processor and blend into a chili paste. Heat a pan with 2 tablespoons of oil, add the flattened lemongrass and chili paste, and stir-fry over medium heat until fragrant and the chili oil appears. Then, add shredded lemon leaves, the remaining salt, and sugar, stir-fry evenly, remove from heat, and let cool. 3. Take a sheet of spring roll wrapper or tofu skin, spread a suitable amount of marinated chicken in the center, and apply a layer of the stir-fried spicy sauce in the middle. Tightly roll the wrapper into a cylindrical shape, sealing the end with a little egg white. 4. Heat oil in a wok to 170°C–180°C. Place the wrapped chicken rolls into the hot oil and deep-fry over medium heat for 5–7 minutes, until the outer skin is golden brown and the chicken inside is fully cooked. 5. Remove the chicken rolls and place them on absorbent paper to drain excess oil. After cooling slightly, cut them diagonally into sections and serve.