Chicken Spaghetti Springrolls

CREDITS

Rec credit: @when_ruhana_cooks
(Previously known as mama taught me well)
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INGREDIENTS

3 tablespoon oil1 ½ kg chicken fillet (cubed small)1 ½ tablespoon ground green chillies2 tablespoon ground garlic1 ½ teaspoon salt¼ teaspoon turmeric powder2 teaspoon coriander powder2 teaspoon cumin powder1 teaspoon lemon pepper/ black pepper1 tablespoon lemon juice1 ½ cups grated carrot1 ½ cups frozen corn1 green pepper (diced)150g spaghetti (broken into small pieces)Chopped corianderChopped spring onions2-4 tablespoon flour2x 50pc pkts TYJ springroll pastry (smallest size)Lai (water flour paste)

METHOD

1. Boil spaghetti in salted water till done. Drain and leave aside.2. Heat oil, add spices, chillies, garlic and lemon. 3. Add chicken and cook for few minutes.4. As soon as chicken pieces turn white, add carrots, corn and green pepper. 5. Cook till little water remains in pot, then add flour. Allow to thicken. 6. Remove from stove and add spaghetti.7. Leave to cool and then add chopped greens. 8. When cooled, fill springrolls, seal closed with glue (lai) and freeze in airtight container.
Note: Optionally may add a thick white sauce to the filling, but do not add too much and make the filling too wet. Or you could add grated cheese to the filling as well.#whenruhanacooks#ruhanaebrahimrecipes#mamataughtbewellrecipes

POSTED ON

12 Apr 2019

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