It's Ramadan so I figured I'd put a recipe for Chicken Spring Rolls, my favorite. I have made these before for one of my sister's pre-wedding parties, and they were a big hit so I wanted to share it. You can make the chicken whichever way you want. Here's how I do it.
Ingredients
- boneless chicken
- 1 Tablespoon ginger/garlic paste
- 1 Tablespoon Shan Tandoori chicken masala
- shredded carrots
- shredded cabbage
- you can add shredded cheese as well but later
How to Cook it
- Mix all the ingredients in a pot and add a little bit water. Let it cook until the water is dry and the chicken is well cooked.
- You can shred the chicken after it is done cooking and cooled just a little. This is the time you can add the cheese and mix it completely.
So the chicken mixture is done... now you can go ahead and make the egg rolls. Before you get started, make sure you mix 2 Tablespoon warm water with 1 Tablespoon flour which will be used to stick the sheets together to make the perfect spring roll. I usually don't measure it but the end result should be a little thick sauce-like mixture. I microwave it a little more to get it just right.
Don't forget to buy this package of spring roll pastry sheets. Take a spoonful of the chicken mixture and put it on the center towards the bottom of the sheets. Fold the left and right side so they meet in the middle. Roll it up, and at the end of the roll, with your hands put the water mixture and finish. Keep repeating with all sheets until you run out of chicken or sheets.
The results before and after frying the rolls:
ENJOY!!! Til next time, keep it rolling! :)
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