Spring Rolls

Name: Spring Rolls
Total time: 900 s
Yield: above 12 servings
Cuisine: Pakistani
Ingredients: 2 cup = boiled and shredded chicken; 1 cup = cabbage finely chopped; 1 large = onion finely sliced; 1 cup = carrot finely chopped; 1 cup = capsicum finely chopped; 1/2 cup = green onion finely chopped; 2 tbsp = oil; 2 tbsp = vinegar; 2 tbsp = worcestorshire sauce; 1 tsp = black pepper powder; 1 tsp = chicken powder; 1 tsp = dissolved cornflour; 1 tsp = sesame oil; Salt to taste; Roll wrap sheets as required; Oil for frying

Shagufta Asif @FromMyCookBook

#joy
Suitable for ramadan ,you can freeze it also

Shagufta Asif @FromMyCookBook

#joy
Suitable for ramadan ,you can freeze it also

Saved

Ingredients

15 mints

above 12 servings

2 cup= boiled and shredded chicken
1 cup= cabbage finely chopped
1large = onion finely sliced
1 cup= carrot finely chopped
1 cup= capsicum finely chopped
1/2 cup= green onion finely chopped
2 tbsp= oil
2 tbsp= vinegar
2 tbsp= worcestorshire sauce
1 tsp= black pepper powder
1 tsp= chicken powder
1 tsp= dissolved cornflour
1 tsp= sesame oil
Salt to taste
Roll wrap sheets as required
Oil for frying

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Steps

15 mints

1

In a pan heat 2tbsp oil and add cabbage,carrots,capsicum,onion fry for 2 mints,
2

Now add shredded chicken,worcestorshire sauce,vinegar,salt,chicken powder,black pepper and green onion toss well.
3

Now add sesame oil and dissolved corn flour mix and remove from heat,
4

Cool down the mixture
Now fill in sheets and make rolls
5

Deep fry till golden at medium low flame,
6

Serve with mint chutney