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Vegetable Spring Rolls

Vegetable Spring Rolls

Difficulty: Easy, Cook Time: 30 Minutes, Core Ingredient: Vegetables, Servings: 8 Servings, Calories: 119

Description: A combination of vegetables and minced chicken tossed in tangy sauces and wrapped in roll sheets. These rolls are the ideal dish for Ramadan season.

INGREDIENTS:

Boiled Chicken Mince 200 grams

Cabbage (Finely Slices) ½

Finely Chopped Green Chilies 4-5

Onion (Finely Sliced) half

Carrot 1

Finely Chopped Spring Onion ½ cup

Garlic 3-4 cloves

Crushed Black Pepper 1 tsp.

Chicken Powder 1 tbsp.

Roll Sheets 1 packet

Oil as required

Salt to taste

For Closing Roll

Egg 1

Corn Flour 1 tbsp.

INSTRUCTIONS:

Take 1 egg and 1 tbsp. of corn flour mix it well in a bowl and set aside.

Boil 200 grams of chicken mince and 3-4 cloves of garlic together.

Take a mixing bowl, add ½ finely sliced cabbage, 200 grams of boiled chicken mince, ½ cup of finely chopped spring onion, 1 finely sliced carrot, 4-5 finely chopped green chilies, 1 tsp. of crushed black pepper and salt to taste. Mix it well.

MUST READ: CHICKEN PAKORAS

Take roll shell fill the stuffing and close with egg and corn flour mixture. Now take a deep pan, heat the oil and fry the roll.

Take the rolls out in serving platter and serve hot.

Have something to add to this? A secret ingredient of yours to make it even more special? Let us know in the comments below!

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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