Chicken 65 Spring Rolls (Make & Freeze) Ramzan Special

By Food Fusion · 90 min

Ingredients

Instructions

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

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

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