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Chicken Rolls


Chicken Rolls
2 boneless skinless chicken breasts, thinly sliced, then pounded flat
2 dried seaweed sheets, each cut in quarters
1 red dragon fruit, peeled and sliced thinly
3 large kiwi, peeled and thinly sliced
½ teaspoon salt
3 cloves garlic, peeled and minced
½ teaspoon five-spice powder
1 egg, beaten
1 Tablespoon cornstarch
2 cups vegetable oil

1. On a seaweed sheet, add a piece of chicken then one of dragon fruit and then one of kiwi and some salt, garlic, and five spice powder. Fold in the ends and seal with some egg and cornstarch, then lay each one seam side down on a platter or cookie sheet.
2. Heat the oil in a pot, and deep-fry half the rolls, until golden, then drain on paper towels and put them in a preheated bowl. Repeat with the rest of the rolls; then serve them whole or cut in half on an angle.

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