Crispy Chicken Rolls with Lots of Cheese

Ingredients

• 500 g skinless, boneless chicken breast (cut into small pieces or ground)
• 1 tsp salt (divided between the chicken and the breading)
• 0.5 tsp ground black pepper
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 cup all-purpose flour (for breading)
• 2 eggs (beaten)
• 2 cup unsweetened cornflakes (crushed irregularly for a crispy coating)
• 250 g mozzarella cheese (cut into sticks; string cheese may be used)
• 10 spring roll wrappers (thawed and covered with a damp cloth so they do not dry out)
• 750 ml vegetable oil (approximately; for frying)

Steps

1. 1

   Cut the chicken breast into very small pieces or briefly process it until finely chopped, without turning it completely into a purée.

2. 2

   Place the chicken in a bowl and mix it with the salt, black pepper, paprika, garlic powder, and onion powder. Stir until the seasonings are evenly distributed.

3. 3

   Crush the cornflakes with your hands or with a rolling pin inside a bag. Leave them in small, irregular pieces; do not turn them into powder, as this texture produces a crispier coating.

4. 4

   Set up a breading station with three containers: place the flour in the first, the beaten eggs in the second, and the crushed cornflakes in the third.

5. 5

   Coat each portion of chicken in the flour and shake off the excess. Then dip it into the beaten egg and finally coat it with the cornflakes, pressing gently so they adhere.

6. 6

   Heat a deep skillet or pot with the oil to 175 °C. The oil should be hot but not smoking; a small breading crumb should bubble immediately when it comes into contact with the oil.

7. 7

   Fry the breaded chicken pieces in batches, without overcrowding the pot, for approximately 4 to 6 minutes. Turn them as needed and remove them when golden brown and the chicken reaches 74 °C in the center.

8. 8

   Drain the chicken on a wire rack or paper towels. Let it rest for a few minutes so it is easier to handle without losing its crispy coating.

9. 9

   Place a spring roll wrapper on the work surface with one corner pointing toward you. Place one crispy piece of chicken and one mozzarella stick in the center.

10. 10

    Fold the bottom corner over the filling, bring the sides toward the center, and roll tightly to form a packet. Moisten the final corner with a little water to seal the roll. Repeat with the remaining wrappers, chicken, and cheese.

11. 11

    Fry the rolls in oil at 175 °C for 2 to 3 minutes, turning them with tongs, until the wrapper is evenly golden and crispy and the cheese begins to melt.

12. 12

    Drain the rolls on a wire rack or paper towels. Serve immediately, while the cheese is still melted, with your preferred sauce.

Notes

The post does not provide quantities or written instructions; this recipe is an approximate reconstruction based solely on the video's title and tags. To prevent the cheese from escaping, seal each roll well and do not fry them at too high a temperature. You can bake them at 220 °C for 15 to 18 minutes, sprayed with oil, although they will be less crispy than when fried.

Nutrition per serving

• snack
• chicken
• cheese
• crispy
• fried
• cornflakes chicken
• Ramadan
• for sharing