Soft spring rolls ala Khalajani


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.


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.

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