Ingredients for CHICKEN CHINESE SPRING ROLLS

• 1 to 2 tbsp oil

• 1 tbsp garlic chopped

• 1/2 cup spring onions

• 250 gm chicken (minced)

• salt to taste

• 3 green chillies

• 1 cup cabbage

• 1/2 cup carrot

• 1 tsp white pepper

• 1 tsp soya sauce

• 1/4 cup spring onion

• 2 cup all-purpose flour

• 1/2 cup cornflour

• salt to taste

• 2 eggs

• 500 ml water

• Slurry of all-purpose flour and water (to seal)

Steps for CHICKEN CHINESE SPRING ROLLS

1. In a pan, heat 1-2 tbsp of oil. Toss in chopped garlic and sauté for around in minute.

2. Next, add in ½ a cup of the white part of the sliced spring onions and stir around for half a minute. (make sure that the onions do not change colour)

3. With the flame on low, add in the minced chicken, salt and chopped green chillies. Stir and cook on high flame for 3-4 minutes.

4. Put the flame on low again and toss in chopped cabbage and carrots. Sauté on high flame for a minute.

5. Sprinkle white pepper powder. (You may also use black pepper powder if desired)

6. Next, add in soya sauce and mix well on low flame for half a minute.

7. Turn off the flame and sprinkle ¼ cup spring onions. Set aside to cool.

8. For the pancakes, mix together the following ingredients- all-purpose flour, cornflour, salt and eggs. (you may skip the egg if you wish) Make a slurry out of it adding water gradually.

9. To make the pancakes, grease a pan with oil.

10. With the flame on low, pour a ladleful of the batter right in the centre of the pan. Spread the batter around by turning the pan.

11. When the sides of the pancake lift up slightly, flip the pancake and cook on the other side on medium flame.

12. To assemble, put some filling (1 to 1 ½ tbsp) in the centre of a pancake and roll it up and fold the sides. Seal the pancake with the help of the slurry of all-purpose flour and water. (Tip: you can store the spring rolls in the freezer in an airtight container for a month)

13. For the final step, fry the spring rolls on medium flame until golden brown.