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Spring Rolls
Boil 125 grams chicken (with or without bones)
shred it, keep aside
Heat a pan.
add 2 tbsp cooking oil
half tsp each ginger garlic paste
Add your shredded chicken
Sauce till golden brown
ProTip:
Add half tsp salt to your vegetables, toss them.
Leave it for 10 minutes, this way veges will leave all its water results in super crunchy spring not soggy at all
Veges used
1 carrot
1 capsicum
1 spring onion
1 cup cabbage
Julienne cut
Salt (keep it less first because the vegetables are salty too)
Black pepper (keep the quantity high, spring rolls tastes bomb with high amount of black pepper
Red chilli flakes & powder (adjust accordingly)
Hot sauce, any good hot sauce.
cook and keep it aside. let it cool
1 egg chopped or noddles.
2 tbsp all purpose flour, little water.
Make thick slurry.
rolling method:
described in the video.
frying tips:
in the video