CHICKEN SPRING ROLLS
Easy to make evening snack recipe.
Grated cabbage-2 cup
Spring onions-1/4 th cup
Pepper powder-1&1/2 tsp
Soya sauce-1 tsp
Red chilli sauce-1 tsp
Salt to taste
Readymade spring roll sheets-20
Maida/ All purpose flour-1 tbsp
Oil for deep frying
*Marinate the chicken pieces with 1/2 tsp of pepper and salt.Keep the marination for 10 minutes.
*Cook this until chicken become soft .
*keep it aside and once it cools down shred the chicken pieces
*Heat a pan , add 1 tbsp of oil , sauté minced garlic until it ‘s raw flavour go off.
*Add grated cabbage and carrot ,sprinkle some salt and 1 tsp of pepper powder.
*Mix well and let it cook for 2 minutes, add shredded chicken along with soya sauce and chilli sauce.
*Combine everything very well and cook for another 2 minutes.
*Switch off the flame and let it cool.
*Take a small bowl add all purpose flour and make a thick batter by pouring water.
*Take a spring roll sheet add 1 tbsp of prepared chicken filling.
*Roll it till the middle portion and fold it from sides .
*Roll it up and seal the edge with the prepared maida batter.
*Make all the spring rolls like this.
*You can make 20 spring rolls with this much of filling.
*Heat enough oil for deep frying. Deep fry all the spring rolls until it’s colour become golden .
*Serve hot with some tomato ketchup.
•Keep the spring roll sheets out the refrigerator 1 hour before preparation.
•Cover the spring roll sheets with a damp towel, this way spring roll sheets will be moist and soft.
•Once the spring rolls are ready to fry you can either deep fry all or freeze it up to two weeks in a ziplock bag.
• Make sure that the edges of the spring rolls are sealed well with the maida batter. Otherwise filling will come out while deep frying the spring rolls.
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