Thursday, July 22, 2010

Chicken Spring Rolls

2 pcs chicken boneless breasts cut into cubes
ginger garlic paste 1 tsp
Salt pinch
Cabbage shredded finely 1/2 cup
Carrots finely shredded 1/2 cup
Cheese shredded 1/4 cup
Spring onions 1/4 cup finely chopped
Ajinomoto 1 tsp (Chinese salt)
White pepper 1/2 tsp
Shan Tandoori Masala 2 tbsp
Spring Roll wrappers 2 pks big and 1 pk small

2 tbsp flour
1 tbsp water

Boil chicken wit adrak lasan paste and salt.

Dry up all the water when chicken is tender. Let it cool. Shred into small fibers.
In the chicken, add cabbage, carrots, cheese, spring onions, ajinomoto (chinese salt) white pepper and Shan tandoori masala and make the filling.

I prefer these spring roll sheets. I buy a pack of big sheets and a pack of small sheets.

Place 1 small wrapper diagonally on the big wrapper as shown below. Add a heaped tsp of filling.

Roll it as ahown.

Fold the edges.

Keep rolling tightly.

Using flour paste, *glue* it.

Put them in a tray on one layer and freeze them until hard.

Once frozen, transfer them into a freezer bag and store it until ready to use.

To serve, heat oil and transfer the rolls into the oil and fry until golden.


Debby said...

This looks so yummy. I love all the pictures to help others make it too.

Following you back, Debby

JV said...

The pictures are un-edited. It is a messy job sometimes as you can see..Filling going everywhere.. but its all well worth it!!

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