Chicken 65 Spring Roll Ramzan Special

By Food Fusion · 60 min

Ingredients

Instructions

1. In a bowl, mix the chicken with yogurt, lemon juice, cornflour, all-purpose flour, egg, ginger garlic paste, black pepper powder, coriander powder, red chilli powder, pink salt, turmeric, garam masala and orange food colour.
2. Add a few drops of red food colour for a brighter colour and marinate for 30 minutes.
3. Heat cooking oil in a wok, add the marinated chicken and fry on medium heat until crispy (or air fry at 180°C for 12 minutes).
4. Take the chicken out, place it on a cutting board and chop it into pieces with a knife.
5. Heat 2 tbs cooking oil in a wok, add garlic and green chillies and sauté until fragrant.
6. Add curry leaves and sliced onion and sauté on medium heat until translucent.
7. Add the chopped chicken and mix well.
8. Add soy sauce, vinegar, hot sauce, green chilli sauce and ketchup and mix well.
9. Add cabbage, spring onion and fresh coriander and toss for 2 minutes. Let the filling cool completely.
10. Place a roll sheet on a board, add 2-3 tbs of filling, fold, seal with slurry and roll up. Makes 24-25 rolls.
11. Store extra rolls in an airtight container in the freezer for up to 2 months.
12. Heat oil in a wok, add the rolls and fry on low heat until golden and crispy (or air fry at 180°C for 8-10 minutes).
13. Serve with tomato ketchup.

Summarized from Food Fusion's video. Watch it for the details.

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