Chicken Pancakes Roll

Ingredients

Pancake 2pcs

Chicken Chop 250g

Shredded Cucumber 60g

Red Bell Pepper 15g (Sliced)

Yellow Bell Pepper 15g (Sliced)

Marinade

Chicken Powder 1 tsp

Seasoning

Chicken Powder 1.5 tsp

Hoisin Sauce 3 tbsp

How to make it

1. Marinate the chicken for 10 min. Pan-fry until done, let them cool and tear into strips. Add chicken powder, mix well and set aside.

2. Pan-fry the pancakes until golden. Brush the egg side with the Hoisin Sauce. Top with chicken, cucumber and peppers and roll up.

3. Cut the rolled pancakes into pieces, drizzle with the remaining Hoisin Sauce and serve.