Springroll Filling | My Recipe

INGREDIENTS

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

METHOD

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 .

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