Mushroom Chicken pockets

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2 cups (500 ml) Jolly Claro Palm Oil, for frying
1piece (50 grams) white onion, minced
2 cloves (10 grams) garlic, minced
1 stalk (50 grams) celery, minced
250 grams chicken breast fillet, small dice
1 can (400grams) Jolly Pieces and Stems
½ tsp (2 grams) dried basil
1/2teaspoon (2.5 grams) salt, iodized
1/4 teaspoon(1 gram) black pepper, ground
½ cup (120 grams) cheese, grated
8-10 pieces spring roll wrapper


1. In a heated pan, sauté onions in 2 tablespoon Jolly Palm Oil.
2. Add garlic, celery, chicken and JOLLY Mushrooms, season with dried basil, salt and pepper. Set aside.
3. When the filling is cool, fold in grated cheese.
4. Get a piece of the wrapper and cut in half. Place 1 teaspoon of the filling at the edge of the wrapper. Fold over into triangles until sealed well. Repeat the process until wrapper and filling is used up.
5. Fry the triangles until golden brown and drain these on paper towels and serve warm.

Yield: 4 - 5 servings


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