Crispy Chicken Bread Rolls 
These delicious golden rolls are made with soft bread, a creamy chicken-and-vegetable filling, coated in egg and breadcrumbs, then fried until crispy.
Ingredients
For the filling
• 2 cups cooked shredded chicken (about 250g)
• 1 cup grated carrot (about 100g)
• ½ cup finely chopped cabbage (about 50g)
• ¼ cup finely chopped onion (about 40g)
• 2 tablespoons chopped spring onions
• ½ cup mayonnaise (about 120g)
• ½ teaspoon black pepper
• ½ teaspoon seasoning powder or cube, to taste
• Salt to taste
For the rolls
• 10 slices soft white bread
• 2 eggs
• 1 cup breadcrumbs (about 100g)
• Oil for frying
Instructions
Trim off the crusts from the bread slices and gently flatten each slice using a rolling pin.
Combine the shredded chicken, carrot, cabbage, onion, spring onions, mayonnaise, black pepper, seasoning and salt in a bowl. Mix until well combined.
Place a spoonful of the filling close to one edge of each flattened bread slice.
Roll the bread tightly around the filling. Seal the edge with a little beaten egg.
Dip each bread roll into the beaten eggs, making sure it is well coated.
Roll immediately in breadcrumbs until completely covered.
Heat oil over medium heat and fry the rolls until golden brown and crispy on all sides.
Remove and place on paper towel to absorb excess oil.
Serve warm with ketchup, chilli sauce or your favourite dip. 
TRESH CAKES Tip: Avoid overfilling the bread rolls so they stay tightly sealed and do not open while frying.