Chicken Spring Rolls
Directions
- 1Heat cooking oil in a wok.
- 2Add boiled & shredded chicken, carrots, cabbage, and green bell pepper. Mix well.
- 3Add salt, crushed black pepper, soy sauce, and green onions.
- 4Stir fry for 2-3 minutes.
- 5In a bowl, mix all-purpose flour with water to form a smooth paste.
- 6Place a spoonful of the mixture on a square roll sheet.
- 7Fold the edges, roll it up, and seal it properly.
- 8Makes 12-15 rolls.
- 9Store in freezer for up to 3 weeks.
- 10Fry the rolls in hot oil until golden brown.
- 11Serve with ketchup.
Ingredients
- 3 TBS cooking oil
- 1.5 cups boiled & shredded chicken
- 1.5 cups GAJAR (carrot) julienne
- 1.5 cups BUND GOBHI (cabbage) julienne
- 1.5 cups SHIMLA MIRCH (capsicum) julienne
- 1 tsp NAMAK (salt)
- 2 tsp KALI MIRCH (black pepper) crushed
- 2 TBS soy sauce
- 1 cup HARA PYAZ (green onion)
- 3 TBS MAIDA (all-purpose flour)
- 0 water
- 0 roll sheets
Equipment
wokbowlspoonrolling surfacetongs
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