#cooking
Wrap for rolls:
Fluor 3 cups
Eggs 3
Salt to taste
Water 1-1.5 cups
Mix all the ingredients together and heat a frying pan. Ladle out the mixture into the pan and fry like pancakes.
FILLING FOR ROLLS:
Chicken 0.5 kg
Spring onions or green onions 2
Capsicum or bell pepper 1 big
Cabbage 1 cup
Carrots 0.5 cup
Soya sauce 2 tbsp
Black pepper 1 tsp
Chili sauce 1 tbsp
White vinegar 1 tsp
Salt to taste
Large green chilies two
Red chili powder 1 tsp
Ajinomoto 2 tbsp
Boil chicken with ginger, garlic and ginger garlic paste. Dry the chicken in the same pan. Shred the chicken. Cut up all the vegetables in small pieces that can go in the roll. Fry the chicken in minimal oil and add the above seasonings. Now mix all the vegetables to it and fry them together for a bit. The filling is ready.
Next put them in the wraps. The wraps are like thin pancakes. Place this filling on one side and start rolling to reach the other side. When the wrap is all rolled with the filling inside, apply a thin layer of egg on the free edge and seal. Next seal the two loose ends on the top and bottom of the roll the same way too.
Definitely can use phyllo sheets.
These are soft rolls and aren’t crispy like traditional Chinese chicken rolls.
