As for the spring roll sheets or Wraps see my previous recipe or you can use store bought Wraps also. Let's make the veg filling first for this you as many veggies as you have or you like. The base that I make is with carrots and cabbage along with the whole stem of spring onion and coriander leaves. Everything should bhi finely grated longitudinally for the better result. Now in a pan add 2 tbsp oil when get heated add crushed ginger, garlic and green chillies and saute for 2 minutes then add.

Grated carrots and saute for 2 mins again. Now add the cabbage and mix well until all the water dries out and the whole process will be done on high flame. Once the water dried out add salt and black pepper powder and the sauces all are mentioned above in the ingredients section with ratio with quantity. Mix them all very well cook for 2 minutes and off the flame. Our veg filling is ready. Now take out half of the filling in a bowl and leave the other half in the pan to make chicken filling.

Take 1 chicken breast wash and clean it. Put it in a pressure cooker then add 1 tsp salt along with 1 tsp each of ginger garlic paste and 1 cup water. Put the lid on the cooker and allow it to cook on high flame for 1 whistle then 4 whistles on low flame then off the flame and allow the pressure to come out on it's own. Then take out the chicken breast and spread it with the help of a fork and put the chicken stock in a container and store it in any recipe. Now add the shredded chicken.

To the remaining veggies and put it on a high flame. Mix them all very well and after 2 minutes lower the flame and cook for 5 minutes so that the chicken cook properly and coated with spices. Once done off the flame and take it out in a bowl. Allow the filling to cool down completely meanwhile let's make a sauce for the rolls. For that in a pan add all the ingredients of the sauce mentioned above in the ingredients section and mix well. Make sure the all purpose flour is mixed properly.