Snacks/Appetizers

I made this dish when we had some leftover tandoori chicken. I have mixed Indian and Chinese flavors to make it, hope you like it.

Chicken Spring Rolls:

Ingredients:

For the filling:

• 2 cups shredded tandoori chicken
• 1 cup shredded cabbage
• 1/3rd cup carrot grated
• 1 tsp grated ginger
• 1/2 cup spring onions finely cut
• 8 to 9 green chillies
• 1/2 tsp black pepper
• 1 tsp soy sauce
• 1/2 tsp green chili sauce
• 2 tsp oil

Heat oil and put ginger and saute for a few seconds then put cabbage and carrots in it and saute for about 45 seconds, then add green chillies, black pepper, soy sauce, chicken and green chili sauce. Mix well and remove from heat and keep aside.

For Pastries:

• 3 cups all purpose flour/ maida
• salt
• oil
• water
• 2 tsp of flour mixed with 1/4th cup oil to spread on pastry
• extra flour for rolling

Mix salt and oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.
Divide the dough into about 15 balls, Roll out with a rolling pin into 3 inch circles.
Spread oil and flour mixture over one roti, place the second one on top, pressing together gently, repeat until you have pile of 3 roties.

Roll out the pile until it is 6 inch in diameter, use extra flour during rolling if necessary.
Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds

Remove the top roti, turn over and remove the roti from the other side .Wrap the pastries in a damp paper towel.

Now take one roti and put some mixture in it and roll it like a spring roll and stick it in the end by using flour and water paste. Do the same with the remaining roties. When all the rolls are ready, deep fry them till golden brown and serve with ketchup.

****Instead of deep frying you can brush the rolls with some olive oil and put in a baking tray and bake in a preheated oven at 350 degrees for 15 minutes or till they are golden brown. You can also add sprouted beans for a more healthier version.