Chicken Macaroni Spring Rolls
Chicken Macaroni Spring Rolls
Cooking Instructions
- 1
Heat 3-4 tbspn oil. Add sliced garlic followed by ginger paste.Add shredded chicken and cook for about 5 minutes.
- 2
Season with 1/4 tsp of salt and black pepper.
- 3
Once the chicken is cooked, add boiled macaroni, onions and capsicum. Cook for about a minute
- 4
Add soy sauce, vinegar and chilli sauce followed by salt, Red chilli flakes,cumin powder, coriander powder macaroni masala, black pepper and cook well.
- 5
Toss the mixture to make sure the chicken, vegetables and spices get mixed together properly.
- 6
Taste and adjust seasonings, if required.
Take the filling off the stove, and let it cool down.
- 7
In the meanwhile, mix flour and water in a small bowl to make a paste that will be used to seal the rolls.
- 8
Carefully peel off one spring roll wrapper. Keep the others covered under a damp tea towel, so that they don’t dry out.
- 9
Fill this filling in rolls patti & fold it..
- 10
Freezing Instructions:
Grease a tray (can be plastic or a baking tray) and lay out the spring rolls one by one on it, making sure there is space between each one of them. Keep them in the freezer for an hour or so till they are partially frozen. Once they are frozen, carefully remove them from the tray and place them in ziplock bags. To make the spring rolls, just take them out of the freezer and deep fry till golden.
- 11
To make the spring rolls, heat oil in a wok or large frying pan.
- 12
Heat oil on medium heat and add 3 spring rolls in the oil and cook, turning occasionally until golden brown.
- 13
Remove with a slotted spoon and transfer to a kitchen towel to drain. Continue frying the rest of the spring rolls.
Serve hot with ketchup, sweet chili sauce, chili garlic sauce or green chutney.
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