Read and learn how to make chicken and egg spring roll deliciously.
400 gms, boneless chicken, boiled and shredded, 2 eggs, 1 cup, finely chopped capsicum, 2 cups, cabbage shredded, 1 bundle of spring onions, greens and whites, finely and separately chopped, 1 cup, finely chopped carrot, 1 tbsp, soy sauce, ½ tsp, green chilies chopped, 1 tbsp, Ginger and garlic paste, 1 tbsp, red chili sauce, 3 tablespoons, sesame oil, Cornflour and water to make slurry, Oil for deep frying, Spring Roll Wrappers as required, Salt and pepper to taste
In a kadhai, heat sesame oil. Add Ginger-garlic paste and fry for few seconds
Add spring onions whites, green chilies, and sauté on high flame for few seconds. Add Cabbage and carrot and sauté on high for 2-3 minutes so that all the water evaporates
Add green peppers, chicken, egg, soy sauce, red chili sauce and mix. Sauté on high flame for few mins.
Add spring onion greens, salt and pepper and sauté for another minute.
Take it off the heat and cool.
To Assemble Spring Roll:
Take a spring roll wrapper, place a tbsp of the filling at one corner. With your finger tip apply corn flour slurry on the edges.
Roll it tightly to lock the filling and then fold the sides inside, and roll it full until you reach the corner of the roll such that every side is fixed well.
Repeat the same for all the rolls. Keep the rolls in the fridge for 45 minutes.
Heat the oil in deep kadhai. Deep fry the spring rolls until they turn into brown and crisp.
Then cool them on a cooling rack.
Serve with chili sauce or dip.