Arabic Eggroll


This is my mother in laws creation; she has been making it for years. I was so amazed by it when I tried it because the filling taste exactly like the filling used for the lettuce wraps at PF Changs, I think we busted their recipe everyone.

1 small chicken
4 eggs
2 cups water
3 garlic clove, chopped
2 red onions, diced
1-1/2 teaspoon cilantro
1-1/2 rice bouillon cube (white maggi)
1/2 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon dried lemon, ground
4 small cucumbers, diced
5 tablespoons corn oil

1. In a stockpot on medium heat, add 2 tablespoons of oil, 1 onion, 1 garlic clove, 1 teaspoon salt and chicken. Sauté for 5 minutes. Add water and reduce heat to low and simmer covered for 30 minutes. When chicken has cooked, remove bones and chop meat into tiny pieces.

2. In a sauté pan on medium heat add 2 tablespoons oil, 1 onion, 2 garlic cloves, cilantro, pepper, bouillon cube, 1 teaspoon salt and chicken. Cook until golden. Add cucumbers, mix well.

3. In a medium bowl add eggs, beat.

4. In a 9-inch skillet add 1 tablespoon oil, add eggs and allow to form omelet. When egg is cooked, flip gently and cook on other side. On a flat surface such as a large wooden chopping board or counter lay omelet. With a large soupspoon, fill 2 scoops of chicken mixture onto edge of omelet. . Roll the omelet over the filled side then fold the sides inwards to form a square shape. Continue rolling making sure mixture does not fall out. Gently, cut into 2-inch slices.

Yields: 1 large roll

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