Chicken & Vegetable Rolls

Chicken & Vegetable Rolls ... Deep-fired crispy rolls with chicken and vegetable filling. These delicious and irresistible rolls are the perfect appetizer or snack for Iftar, teatime or any occasion.


Chicken & Vegetable Rolls
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Makes :  12


Ingredients :

For Filling :

• 1 cup peeled and grated carrot
• 1 cup chopped spring onions, green part only
• 1 cup finely shredded cabbage
• 1 cup boiled and shredded chicken
• 2 hard boiled eggs, chopped
• 1 tbsp.  soya sauce
• 2 tbsp.  chilli sauce
• 1 tsp.  black pepper
• 1/2 tsp.  salt ( or to taste)
• 1 tbsp.  oil

For Rolls :

• 12 Ready-made Roll Patti or spring roll wrappers, thawed if frozen
• 1 egg, lightly beaten
• Cooking oil, for deep-frying

Method :

• Heat oil in a pan or wok. Add all the ingredients of filling.
• Cook on high heat, stirring until vegetables are slightly soft and the mixture is dry.
• Remove from heat and spread out the mixture on a flat dish and let it cool completely.
• Place a roll patti or spring roll wrapper on a flat surface, with a corner facing towards you ( like a diamond ).
• Spoon a heaped tablespoon of filling near the bottom corner ( facing towards you ), then fold left and right corners toward the center.
• Keep your finger on those edges, bring the bottom corner towards the middle and then roll the patti or wrapper up tightly towards the top corner.
• Brush the top corner of the wrapper with beaten egg, then continue rolling up to seal and form a tight roll.
• Repeat with the remaining patti or wrappers and filling.
• Place seam side down in a single layer on a tray and cover with plastic wrap to prevent the rolls from drying out.
• Refrigerate until ready to fry. You can also freeze them at this point.
• Heat oil in a pan or wok for deep-frying.
• Fry few rolls at a time on medium heat, turning occasionally until golden brown.
• Remove from oil with a slotted spoon and place them on absorbent paper to remove excess oil.
• Serve hot with green chutney, ketchup or chilli garlic sauce.

Notes :

• The filling should be completely cool before making rolls as the hot filling will make the rolls soggy.
• Make sure to roll the patti or wrapper tightly so there are not are no holes or air pockets. This prevents the filling from falling out while frying the rolls.
• For freezing the rolls, place them in a single layer on a tray and cover with plastic wrap.
• Roll patti are 8 x 8 inches square strips made of plain or wholewheat flour.
• Instead of egg, you can make a paste with 2 tbsp. of plain or wholewheat flour and 1 tbsp. of water in a small bowl.

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Thank you for stopping by. Hope you enjoy the recipe!!!