CHICKEN SPRING ROLL

Ingredients:
For the outer sheet:
2 - eggs
3 tbsp – maidha flour
2 tbsp - cornflour
1 cup – coconut milk
1/2 tsp - salt

For the Filling:

2 – chopped onions
1 - carrots (cut into very fine strips)
1/2 cup - very finely chopped cabbage
1 cup – finely chopped chicken pieces

salt to taste
1/2 tsp - pepper powder

½ tsp- chilli powder

½ tsp – coriander powder

½ tsp - turmeric powder

½ tsp- garam masala

2 tbsp – oil

2- eggs
 oil for deep frying the spring rolls

Bread crumbs

Method

1. Mix all the ingredients for the batter. Mix really well to ensure that there are no lumps.
2. Keep aside for 10 to 15 minutes.
3. Filter and remove the lumps.

For the outer sheet:

1. Heat a big non-stick pan .
2. Add about 1 tsp oil.
3. When the oil is hot remove from gas.
4. Pour a little batter and spread it quickly to make a thin pancake. Simmer.
5. When one side is cooked, remove inverting the pancake on a paper.
6. Prepare the other pancakes in a similar way.
7. Spread some maidha flour over each pan cake so that it won’t get stick together.

(Pictures taken from Google for demo)

For the Stuffing:

1. Heat 2 tbsp oil in a pan.
2. Add onions, carrots and cabbages.
3. Cook till they are half done.
4. chicken, salt, pepper and all the masala powders. Mix well.
5. Add garam masala.
6. Cook till all the water evaporate from the vegetables.
7. Remove and cool completely.

To Prepare the Spring Rolls:

1. Take a pancake.
2. Place about 2 tbsp of the filling in the centre. Roll it.
3. Turn both the ends sticking the ends with egg.
4. Dip it in beaten egg
5. Roll it in bread crumbs.
6. Deep fry in hot oil on a medium flame till golden.
7. Serve hot with chilli sauce.

enjoy cooking - PREMISHA SAVIOUR