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Recipes > Wraps > Chicken and egg rolls >>
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Chicken and egg rolls
4 sheets of Mountain Bread™
1 hard boiled egg, diced
125gm cooked chicken, diced
1 onion, diced
¼ tsp salt
¼ tsp pepper
½ tsp sugar
1 tbsp oil
⅓ cup stock
¼ tsp flour
⅓ cup milk
1 Saute onion over low heat until soft.
2 Bring the oil to the boil in a separate pan and make a roux with the flour. Slowly add the stock and the milk and bind into a smooth paste. Gradually stir in all the other ingredients then set aside to cool.
3 Put 3 tablespoons of filling at one end of a sheet of Mountain Bread™ leaving 1½ cm clear on each side. Fold the sides in and roll up. Repeat until all your sheets of Mountain Bread™ are used.
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