Homemade Egg Rolls

First, make the omelette. Mix eggs with flour, water, salt, and pepper. Fry in slow heat and remove carefully. I used an approximately 26 cm pan and ended up with two omelettes. Set aside for now.

Use a food processor to combine the chicken, salt, black pepper, shoyu, bread, and egg. Check the consistency. If it is too runny, add more bread. If it's too thick, add a bit of water. The mixture should be quite firm and pliable.

Carefully roll the omelette with the chicken mixture inside. Form a long tube. Carefully slice them (about 2 cm thick). Coat them with fried chicken coating mix powder.

Heat the oil in a pan. Medium heat should do it. Fry the egg rolls and flip when the bottom part is golden brown.

We eat them with pickled daikon and carrots, rice, and some mayo.