The helper of Tita Portia did a cooking demo yesterday. Her father and brother are both cooks and taught her how. PD (Tita Portia) and I were surprised she volunteered to make Chicken Mango Roll.
I am not so sure what the proportions are but will try my best.
470 ml. mayonnaise
250 ml. Alaska Condensada
1/4 c. unsalted butter, softened
rice paper ( like the one you use for turrones) Sorry I dont know where to get it
Combine the mayo, condensada and butter and set aside.
Boil chicken breast and slice into large strips.
Slice the mangoes into strips.
Lay a piece of rice paper on a plate, arrange the chicken slices and mango slices in the middle of the paper.
Spoon some of the mayo-milk mixture. Roll and seal like a lumpia.
Dip in egg, then roll in breadcrumbs.
Deep fry until golden brown.
Serve with the mayo-milk sauce but add about half a cup more of Alaska condensada.
There were leftover chicken strips and mangoes. Rochelle, the helper, made it into giant chicken nugget balls!!!
I did not see how she made it but she said she just mixed the chicken strips with flour, butter, salt and pepper. Shaped into a giant ball then rolled in flour, dipped in beaten egg then rolled in Japanese breadcrumbs. She arranged the mango slices of top and drizzled with the Mayo-milk sauce.