1 kg chicken fillet cut smaller Oil 1 tablespoon crushed garlic 1 teaspoon fine ginger garlic 1 tablespoon ground green chilli 1 teaspoon crushed black pepper ½ teaspoon fine white pepper 1 teaspoon Robertson celery salt 1 teaspoon Chinese salt ( zeal ) 3 tablespoon spoon soya sauce Salt to taste 1 tablespoon vinegar Cheese ( optional )
Boil quarter packet spaghetti , make sure you break the spaghetti tiny before boiling
¼ cup chopped spring onion ½ to ¾ cup dhania (coriander) ( coriander ) 4 small baby cabbage - chopped 5 to 6 grated carrots ½ green prepped sliced fine
White sauce : 3 tablespoon butter 3 tablespoon flour 1 cup milk to 2 cups milk
In a large pot add the oil , garlic , green chillies and ginger garlic and allow that to sauté on low until you get the smell . Add the cut pieces of chicken as well as the rest of the dry ingredients , mix well .let this cook on low until chicken is cooked completely . Off the stove and using a folk start shredding the pieces of chicken . On the stove on low heat add the soya sauce and vinegar as well as the prepared white sauce and give it a quick simmer , now add all the veggies and let it stir fry with the chicken for about 5 to 10 minutes , make sure that there isn't any water left in the pot .Add cooked spaghetti ( howmuch you desire ) Mix everything well .Leave this to cool completely add cheese if you like ( I did not ) . Ready to be filled . White sauce : In a pot add the butter , allow to melt , add the flour and folk we'll continue to stir add the milk , make a paste .
INFO & TIPS
This recipe filled about 8 to 9 dozen spring rolls depending on size and how much you are filling .