Tuesday, July 24, 2012

Spring Rolls with chicken and Veggies | how to roll Spring rolls by morEwish


Updated on June 19th

Crispy Egg rolls filled with chicken, veggies and oriental sauces...


And Ramadan and Iftar are incomplete without Springs Rolls... so here is my version....

Video Tutorial:




cabbage grated 1 cup
carrot grated 1/2 cup
onion finely chopped 1/4 cup
peas 1/2 cup
chicken boiled and shredded 1 cup 
salt 1 tsp
black pepper 1/2 tsp
ketchup 2 tbsp
soy sauce 1 tbsp
vinegar 1 tbsp
spring roll pastry sheets
oil 2 tsp
oil for deep frying 

(you can add or subtract the vegetables and adjust their quantity according to your taste) 

to seal:
egg white 1 
flour 2 tbsp

first grate and cut all the veggies 


heat oil in pot, cook chicken and seasoning then add onion; cook





mix and add, sauces ketchup, soy sauce and vinegar... cook on high flame for 2 -3 then cook covered until chicken is completely tender.



add all the veggies... mix




put the prepared mixture in strainer... to drain the excess liquid...


cool the mixture completely...

now, rolling part... put the pastry sheet on a flat working surface


put the filling on one corner


roll till side corners get rolled


turn the sides inwards


now roll till end


with the finger tip or brush... wet the remaining triangle side with flour and egg mixture.. and stick it to the roll




now, repeat same procedure with the remaining batter... and make rolls


put them in the freezer bag for future use


or deep fry them and enjoy :)



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