PREPARATION

1. Heat 20 milliliters sesame oil in a pan, add 2 teaspoons ginger, 1 teaspoon garlic and stir until it turns golden brown in color.

2. Then, add 325 grams minced chicken and mix it well.

3. Cook for 7 - 10 minutes on medium heat.

4. Now, add 80 grams carrot, 80 grams cabbage and mix it well.

5. Add 70 grams onions and mix it again.

6. Cook for 5 - 7 minutes on medium heat.

7. Add 1/4 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons soy sauce and mix it well.

8. Cook for another 3 - 5 minutes on medium heat.

9. In a mixing bowl, add 2 eggs, 240 milliliters milk and mix it well.

10. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon baking powder, 50 grams all purpose flour, 2 tablespoons corn flour and mix it well.

11. Heat some oil in a pan, add the prepared batter on it.

12. Cook on moderate heat for 2 - 3 minutes or until set.

13. Flip it gently.

14. Cook until it turns golden brown in color from both sides.

15. Remove it from heat and place it on a board.

16. Place the chicken stuffing on it.

17. Fold the sides and roll it tightly.

18. Brush the edge with egg whites.

19. Roll it into a cylindrical shape.

20. Heat some oil in a pan and shallow fry these until it turns golden brown in color from both sides.

21. Cut it into half.

22. Serve hot with ketchup.