SPRING ROLLS

Yummy Chinese spring rolls with chicken and vegetables filling.

Makes :10-15

Ready in: 30 mins

DIRECTIONS:

• 02 Carrots, grated
• Half a cabbage,chopped
• 01 Leek
• 01 Big Onion
• Spring roll sheets 10-15
• 1/4 tsp Salt
• 1/2 tsp Pepper pwd
• 1 and 1/2 tsp Soy Sauce
• 1/2 tsp Chili Flakes
• 03 tbsp Oil
• 1/4 tsp Ginger Garlic paste
• 01 piece Chicken Breast, boiled and shredded 
• 01 egg yolk (for sealing)

DIRECTIONS:

1. Heat oil in a pot, add in ginger garlic paste and saute it well.
2. Add in the shredded chicken pieces and mix it well.Then add the carrots, cabbage and mix it well.
3. Then add salt, chili flakes,pepper pwd, soy sauce and temper it well.
4. Add in the onions and leek and mix it well. Switch off flame & let it cool for sometime
5. Take the spring roll wrapper place one tablespoon of filling and roll up half way, fold sides in and then finish rolling. Use egg yolk to seal.
6. Pour enough oil in a pan, in medium heat and fry all spring rolls until golden brown and crispy.
7. Transfer to Paper towels to drain excess oil. Repeat with the remaining spring rolls.
8. Serve Hot with Tomato Ketchup.