Chicken Omelette Rolls a Healthier Game Day Snack
What’s better than inviting a bunch of good friends over to cheer for your favorite basketball teams over a few delicious snacks and appetizers? As a big foodie, I think the madness should not only be on the basketball court but also in your kitchen! This is a perfect time to use your culinary creativity to surprise your guests.
If you don't have a game plan yet, I’ve got one for you. You and your guests will love these Chinese-influenced steamed omelette rolls. These meat-filled rolls are a healthier alternative to some of the traditional game-day party fare, and are just as easy to make.
Interestingly, in China, these omelette rolls are actually called “egg rolls,” or ji dan juan in Mandarin Chinese. To avoid any confusion, I decided to name this dish "steamed omelette roll," because the technique of making these rolls is similar to that of making omelettes. The meat filling is traditionally made of minced pork, but I find ground chicken filling more delicious, as well as healthier.
As you can see in the instructions below, the steamed omelette rolls are quite easy to make, and delicious if you like traditional omelette (Who doesn’t?). You can also easily double or triple the portion of this recipe to satisfy your hungry guests.
Steamed Chicken Omelette Roll
Makes roughly 20 rolls
- 4 large eggs
- 1 stalk scallion, chopped
- Black sesame seeds
- 10 oz ground chicken
- 1 medium size potato
- 2 slice ginger
- 1 stalk scallion, chopped
- 1 tsp five-spice powder
- 2 tbsp soy sauce
- ½ tsp sesame oil
- 1 tbsp cooking oil
- 1 tsp salt
- 1 tsp ground white or black pepper
For the Chicken Filling
Step by Step Instructions
1. Peel the potato and dice into cubes. Boil the potato cubes until soft. About 15 minutes. Drain water from potato when done boiling
2. While waiting for the potato to be boiled, combine the sliced ginger with 2 tbsp of water. Remove the ginger after 20 minutes. The ginger-infused water will be used to flavor the chicken filling.
3. Use a potato masher to mash the potato until it becomes well mashed. No need to add butter or cream.
4. In a mixing bowl, combine the mashed potato with all the chicken filling ingredients except the ginger water.
5. Stir the filling mixture in the same direction while slowly adding the ginger-infused water. Stop stirring when the mixture turns into a paste consistency.
6. Whisk the eggs until they are frothy. Over medium-low heat, add 1 tbsp of cooking oil to a 9-inch cast iron skillet or non-stick frying pan. Pour ¼ of the beaten egg into the skillet and tilt the skillet to let the liquid cover the whole skillet. Add black sesame and chopped scallions immediately. Let the egg cook to form a round omelette wrapper. Transfer omelette wrapper to a large plate.
7. Evenly spread ¼ of the chicken filling on the omelette wrapper. Do it gently so you don’t tear the wrapper.
8. Starting from one end, slowly roll the omelette wrapper to form a roll. Try to keep the roll as tight as possible without breaking the omelette.
9. Repeat the previous 3 steps until you finish the egg filling. Steam the rolls over high heat for 10 minutes. Remove the steamed omelette rolls and set aside to cool.
10. Cut the rolls to the desired length and garnish with chopped chive or scallion. Serve warm.