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Chicken Egg Roll

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Ingerdients:

For Filling:

1: oil 3 tbsp

2: ginger & garlic paste 1 tbsp

3: cabbage 400g (finely chopped)

4: bell-pepper 2 medium (deseeded & chopped finely)

5: green chilli 3 (finely chopped)

6: cumin seeds 1 & 1/2 tsp (crushed)

7: coriander seeds 1 & 1/2 tsp (crushed)

8: red chilli powder 1/2 tsp

9: salt 1/2 tsp

10: turmeric 1/4 tsp

11: garam masala powder 1/2 tsp

12: boneless chicken 400g (boiled with salt 1 tsp, vinegar 4 tbsp and then shred the chicken)

Egg Roll Batter:

1: eggs 4 (beat)

2: salt 1/2 tsp

3: cornflour 7 tbsp (heaped)

4: plain flour 7 tbsp (heaped)

5: water 1 & 1/2 cup

Other Ingredients:

1: oil for frying

2: eggs to seal the rolls

Recipe:

1: heat oil add ginger & garlic paste and fry for 1 minute on high flame.

2: then add cabbage and fry on high flame till the cabbage gets a little soft.

3: then add bellpeppers, green chili, cumin, corainder, red chili powder, salt, turmeric, garam masala powder mix well.

4: now add the boiled & shredded chicken mix well on high flame and then keep it aside to cool completely.

5: to make the batter in a bowl add eggs and beat them, then add cornflour, plain flour and beat well till they are no lumps.

6: add water and beat again the texture should bee like milk and no thick.

7: heat a frying pan and brush oil and the batter and cook on low to medium flame the mixtuer is set as showen in the video and then transfer it on baking paper. (DO NOT LEAYER THEM ON EACH OTHER AS THEY WILL STICK).

8: make the rolls by filling then with the chicken mixture and brushing the sides with some beaten eggs as showen in the video roll and seal.

9: heat oil.

10: deep fry the rolls till gets golden on high flame, place them on paper towel to remove extra oil.

11: serve hot with sweet chili sauce.

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Chicken Egg Roll

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Recipe:

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