• Marinate chicken strips with seasonings and leave it overnight in the refrigerator

• Cut vegetables into long strips.

• In a clean non-stick frying pan, brown chicken strips over low medium heat, approximately 5 minute per side or until the chicken is cooked through.

• Place a sheet of seaweed on bamboo mat. Lay the fillings (veggie and chicken strips) across but not the centre of seaweed. Sprinkle some roasted sesame on the fillings. 

• Hold the bottom/closest edge of the mat and seaweed up and begin to roll it up. Tuck in and squeeze the roll inside the mat gently but firmly as rolling it to the end of the mat.

• Spread a dab of water along the top seam to hold the roll together.

• Lay flat blanched Choy Sam leaves on a sheet of cling wrap, spread out a layer of approx. 5mm thick of rice across the Choy Sam leaves but leave a gap of approx. 1 inch on the edge farther edge.

• Place the fillings roll across the rice and begin to tuck in and roll it up.

• Set roll aside

Egg Sheet Flower Core

• Beat two eggs in a bowl. Add 1 tsp light soy sauce and 1 tsp tapioca flour (mixed with 1 tbsp of water), beat well. Strain the egg mixture using a sieve.

• Grease a small pan and heat up over low heat. Pour in the egg mixture and spread evenly. Cook the egg until it sets and sides start to peel. Remove the egg sheet from heat.

• Fold the egg sheet in half. Using scissors, make small cuts at every 5mm intervals along the folded edge. 

• Roll up the egg sheet and secure using fried angel hair pasta or a toothpick.