Chicken Springrolls

INGREDIENTS

1 kg cubed chicken fillet1 pack Springrolls sheets Regular coleslaw mix (white cabbage and carrots) about 500g½ tablespoon Green chilli pasteSpaghetti a handful broken into smaller piecesSpring onion chopped(whites and greens) dhania (coriander) chopped
Spices & aromatics for the chicken½ teaspoon Jeera powder1 tablespoon Garlic crushed /paste1 tablespoon Ginger garlic 1\2 tspWhite pepper powder Crushed black pepper1 teaspoon Chicken spice Crushed red chillies a pinch Lemon juice a few drops
Paste made with 2 tablespoon flour 1 tablespoon more or less water to glue edges of springrolls closed

METHOD

Marinate the chicken in ginger garlic, garlic paste/crushed garlic, Jeera powder, crushed chilli's, salt and pepper
Add chicken to a large pot/pan with some butter and oil.Add whites of spring onions. Cook on low until water is nearly dried out. Set aside.
Put spaghetti pieces on to boil.Must not be overcooked. Strain and set aside
Cook coleslaw mix in a little oil on high heat. Add salt, pepper and crushed garlic/garlic paste. Towards the end add some soya sauce. Stir fry for about 3-5 minutes until there's no water.
Make basic white sauceI add 1 tablespoon butter and 1 Cup milk to boil on low then add 1 tablespoon flour and whisk. Allow to boil on a low heat. Whick continously. Add more flour or milk if needed to desired thickness. I leave the sauce a pouring consistency for the springrolls as it'll clump to the mixture if too thick.
Mix cooked coleslaw with chicken. Allow to cool then add spaghetti,spring onion greens and chopped dhania (coriander). Lastly add white sauce
Once filling is cooled downLay springrolls sheet like a diamond. Put filling in bottom part of diamond and roll upwardsTuck in side to make a cylinder shapePut flour paste on the top part of diamond and fold over.
Freeze and fry when needed. Enjoy!

POSTED ON

23 Mar 2024

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