Empty My Fridge
Spring Roll Bites Ramadan Special
Ingredients
- Chicken400 g
- Anday ki safedi1
- Soy sauce1 tbsp
- Worcestershire sauce1 tsp
- Cornstarch3 tbsp
- Kali mirch crushed1 tsp
- Chicken stock · powder1 tsp
- Lehsan powder1 tsp
- Saltto taste
- Gajar finely chopped2 tbsp
- Shimla mirch finely chopped2 tbsp
- Hara pyaz leaves chopped2 tbsp
- Refined flour2 tbsp
- Roll sheetsas needed
- Sunflower oil
Instructions
- In a bowl, mix the chicken mince, egg white, soy sauce, Worcestershire sauce, cornflour, crushed black pepper, chicken powder, garlic powder, pink salt, carrot, capsicum and spring onion until well combined, then transfer to a piping bag.
- In a separate bowl, whisk the all-purpose flour with the water until smooth to make a flour slurry.
- Pipe the chicken mixture onto a roll sheet, brush on the flour slurry, and roll it up.
- Heat the sunflower oil to 130°C. Cut the spring rolls in half with scissors, then fry over medium-low heat until crispy and golden.
Summarized from Food Fusion's video. Watch it for the details.
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