SPRING ROLLS

Preparation Method :

• To prepare the filling, heat 1 tablespoon oil in a pan.
• Add chopped ginger. Sauté till it leaves the flavour.
• Add the chicken & the remaining vegetables. Stir fry for 2 minutes.
• Now add salt, aji-no-motto & soya sauce.
• Remove from heat & put in a strainer so that excess water flows out. Allow the filling to cool.
• To prepare the wrappings, sift together flour and cornflour. Add salt, egg and mix well. Add enough water gradually to get a thin pouring consistency.
• Pour two tablespoon batter on a hot non-stick tawa, spread the batter by tilting the pan and make pancakes. Do not cook on the other side. Make all pancakes in this way and pile on a plate. Cover with a damp cloth.
• Put a heaped tablespoon of filling on the cooked side of a pancake.
• Moisten the edges with flour paste. Fold ½ " from the other two sides to seal the filling and roll up.
• Arrange rolls in a tray & cover with damp towel. If you chill for ½ hour, it will keep a better shape.
• Deep fry over a medium heat until golden brown and crisp. Drain on absorbent paper. Cut into 3 or 4 pieces. Serve hot with chilli sauce.