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Tuesday, 15 November 2011

Chicken Spring Roll

  • Boneless chicken( finely chopped, 100gms)
  • Carrot ( finely chopped)
  • Cabbage( finely chopped)
  • Spring onion (finely chopped)
  • 2 tsp Garlic ( finely chopped)
  • Green chillies ( finely chopped)
  • One egg 
  • Flour (200gms)
  • Cornflour (2 tablespoon)
  • Baking powder ( 1/2 tsp)
  • Refined oil ( 2tsp)
  • Salt
  • Sugar( a pinch)
  • Sift the flour with cornflour, egg, refined oil, baking soda. salt and a pinch of sugar, water and cover the dough with a bowl. The dough has to be tightly made. So be careful while adding water during the making of the dough.
  • Meanwhile marinate the chicken with salt, black pepper and soyasauce for atleast one hour.
  • Heat 2tsp refined oil in a wok. Add garlic and green chillies. Saute' for 2 minutes. Then add the marinated chicken. Stir fry the chicken for 3-4 minutes.
  • Then add the chopped carrot, cabbage and spring onion and fry them together for 2 minutes ONLY! Make sure that the veggies are not over cooked and no water is left inside the wok!
  • Cut the dough into small balls and roll each ball like a roti.
  • Wrap each roti with the chicken filling you made in the previous step. Seal the 2 ends of the spring roll with a little cold water.
  • Deep fry the spring roll each at a time.
  • Garnish the spring roll with finely cut carrot and spring onion!
  • Serve hot with tomato ketchup.

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