Spring Rolls 


Makes 8 rolls
PANCAKES
  • 6 tbsp plain flour (maida), 10 tbsp cornflour, 1 whole egg, 1 egg white 
  • ¼ - ½ cup water, ½ tsp salt, or to taste, ¼ tsp white pepper 
FILLING 

  • 1 tbsp oil, ½ tsp ginger - minced, ½ tsp garlic minced 
  • 1 egg, 1 onion - thinly sliced, 2 tbsp coriander - finely chopped 
  • ½ tsp salt, ¼ tsp Ajinomoto, ¼ tsp pepper, ½ tsp soya sauce 
  • 150 gm thin strips of chicken - cut into 1” long pieces, 2 tbsp cornflour 
COATING BATTER (CHILL BATTER) 

  • 3 tbsp cornflour, 3 tbsp plain flour (maida), 3 tbsp rice flour, 1 tsp oil 
  • ¼ tsp baking powder, ¼ tsp salt, and pepper, ½ - ¾ cup ice cold water
  1.  In a deep bowl, mix plain flour, cornflour, and egg. Beat well to the break all the lumps. Add salt, pepper, and water. Leave aside for 15 minutes. 
  2. Heat a non-stick tawa or a frying pan. Smear it with oil. Wipe clean with a tissue. Make sure that the pan is not too hot. Remove from fire. Put a ladle full of the batter in the center of the pan. Quickly swirl it around to coat the surface of the pan evenly. Pour off the excess batter in the pan, back into the bowl to avoid making a thick pancake. Put the pan back on fire. 
  3. Cook till the pancake leaves the sides of the pan and is done, about ½ a minute, but not brown. Cook only on one side. Dust a flat work surface with cornflour and transfer the pancake onto it, cooked side up. Make remaining pancakes the same way, keeping 2 tbsp batter for later use. Stack pancakes one on top of the other ensuring that the previous one is dusted with cornflour. 
  4. Mix chicken, salt and cornflour. Boil 4 cups water and add the floured chicken to boiling water. Boil for 1 minute till they turn whitish. Remove from water.
  5.  Heat wok with 1 tbsp oil. Add ginger-garlic. Stir. Break an egg and scramble it for 5-10 seconds. Add onion and coriander and stir. Mix in the boiled chicken, salt, Ajinomoto, pepper, soya sauce. Transfer filling to a plate. Cool. 
  6. Divide filling into 8 equal portions. Place one portion of the filling on the cooked side of a pancake. Moisten the edges with cornflour batter. Fold ½" from the left and right side, and then keeping the sides folded, roll upwards to get a roll. Repeat with other pancakes and keep in the chill tray for about 1 hr. 
  7. Mix all the ingredients of the coating batter. Chill the batter also. To serve, dip chilled rolls in cold batter and deep fry 1-2 pieces at a time on low medium heat and fry till golden. Cut into pieces. Serve hot.


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