Chicken strip 1 cup Home made Spring roll wrappers 12-16Oil 2 tablespoons + for deep-fryingGarlic chopped 1 tablespoonGinger chopped 1 tablespoonCabbage shredded ½ cupCarrots cut into juliennes, 2 mediumSoy sauce 1 teaspoonShezvan chatni Salt to tasteCrushed black peppercorns to tasteSpring onion greens chopped, 1-2Refined flour (maida (flour)
) 2-3 tablespoonsRice vinegar ½ teaspoonCrushed red chillies ½ teaspoon crushed garlic green paper Cube
Heat oil in a non-stick pan. Add garlic and ginger and sauté well. Add cabbage and carrot and toss on high heat add green peppers cube also
Add chicken strips , soy sauce, 2 teaspoons shezvan chatni salt and crushed peppercorns and mix well. Cook on high heat for 2-3 minutes.
Reserve some of the spring onion greens and add the remaining, switch off heat and mix well. Transfer onto a plate and let the mixture cool.
Mix flour with some water and mix to make a thick paste.
Place the spring roll sheets on a worktop. Put a portion of the cooked mixture on one side of each sheet and roll along with folding the edges. Apply the prepared paste on the edges and seal tightly.
Heat sufficient oil in a pan. Deep-fry the rolls till golden. Drain on absorbent paper.
To make the sauce, combine remaining soy sauce, vinegar, crushed red chillies, crushed peppercorns and reserved spring onion greens in a bowl. Add some water and mix well.add some crushed garlic