Chicken Spring Rolls

Ingredients 

Filling

• 200 g - chicken, boiled and shredded 
• 50 g - carrot, grated 
• 25 g - capsicum, thinly sliced 
• 100 g - onion, thinly sliced 
• 3 - green chillies, chopped 
• 6 flakes - garlic, chopped 
• 1 tsp - ginger, chopped 
• 1 tsp - soya sauce 
• 2 pinches - black pep 
• pepper powder 
• 2-3 tbsp - refined oil 
• A pinch of Ajinomoto 
• Salt to taste 
• Oil for deep frying 

Pancake : Sizzling Chicken Spring Rolls

• 1 cup - Flour
• 2 cups - Corn flour
• 1- Egg
• 3 cups - water 
• Salt, a pinch or more accordingly 

Method
For Pancake
Combine all the ingredients for the pancake and set aside for about 30 mins. 

In the meantime prepare the filling for the rolls.

Filling

Heat oil, add ginger and garlic and saute till it gives an aroma, add chilli and onion and fry till transparent.

Add the carrot and capsicum and cook for about 5-7 mins, add the boiled and shredded chicken and mix well, add salt, soya sauce, pepper and ajinomoto. Mix well and remove the filling from heat and let it cool.

To Prepare the Pancake 
non - stick pan and pour a ladle of batter and prepare thin round pancakes and set aside to cool.

To Assemble the Rolls 
Take a pancake and place about 1 tbsp of filling in the centre, fold the sides of the pancake and bring it to the centre, then roll it up securely in the shape of a roll.

Seal the end with a little flour paste. (About 2 tbsp flour mixed with enough water to make a thick paste for sealing the end).

Deep fry the rolls and serve hot with tomato ketchup. Goes well as a starter.