A perfect recipe for Iftar and Hi tea. These rolls are a bit different from normal spring rolls. You can make wraps at home or use ready made too. Try and give me your feed back.
INGREDIENTS FOR ROLL WRAPS:
Flour | 1 cup |
Cornflour | 2 tbsp |
Slat | pinch |
Water | as required |
METHOD:
- Mix all ingredients and grease pan.
- Spread spoon full of mixture on pan and spread with the back of the spoon.
- Let it cook from one side then cook from other side.
- Cook all in the same way.
- For pictorial description you can check this link: CHICKEN STUFFED PANCAKES
INGREDIENTS FOR FILLING:
Chicken boiled and shreded | 2 cups |
Cabbage | 1 small , Julian cut |
Carrots | 2 small, Julian cut |
Capsicum | 2 small, Julian cut |
Chinese salt | 1 tsp |
Slat | to taste |
Black pepper | 1 tbsp |
Red chili flakes | 1 tsp |
Red chili powder | 1/2 tsp |
Vinegar | 3 tbsp |
Soya sauce | 4 tbsp |
Tomato ketchup | 3 tbsp |
Oil | 2-3 tbsp |
METHOD:
- In a pan add oil and vegetables. Cook on high flame for few minutes.
- Add chicken, soya sauce, vinegar, ketchup, salt, black pepper, red chili flakes, red chili powder and Chinese salt.
- Cook on high flame for few more minutes. Remove from flame and set aside.
- Let it cool completely then fill in this mixture in wraps.
- Coat all rolls with cornflour then dip in beaten egg and coat bread crumbs.
- Fry in oil on medium flame till light brown in color.
- Serve with any sauce.
- I have garnished it with lemon and tomato roses.
You can check my another recipe of Rolls here: