Spring Rolls

Ingredients:

• 8 spring roll skins
• 2 oz. thinly sliced chicken, cut into thin strips

Mixture A:

• 1 tsp Chinese rice wine or sherry
• 1 tsp coy sauce and cornstarch
• A few grain of pepper

• 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
• 2 ½ oz. boiled bamboo shoots, cut into strips
• 2 cabbage leaves, cut into strips
• ½ tsp salt
• Flour-and-water paste
• Oil for deep frying plus 3 tbsp more oil 

 Directions:

1. Combine the chicken and Mixture A. Let sit for 15 minutes.
2. Heat 3 tbsp of the oil in a wok, and stir-fry the chicken briefly. Remove.
3. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the chicken. Turn off the heat and let the filling cool thoroughly.
4. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
5. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
6. Serve immediately with table seasonings.

Butter Chicken Rolls

Ingredients:

200 gm boneless chicken breasts cut into small pieces

half of ice-berg lettuce sliced

1 small onion chopped

salt to taste

green chilli sauce

Butter

4-5 Hot dog bread rolls

for the chicken marinade:
1 tbsp lime juice
1 tsp chilli powder
1 tbsp vegetable oil
1/4 cup plain yoghurt beaten well
1/2 tsp garam masala powder
1 tsp ginger garlic paste
1/2 tsp turmeric powder

Method:

• Mix all the marinade ingredients together in a bowl and combine it with the chicken pieces. Leave this in the refrigerator overnight or for about 5 hours
• Preheat the oven to 400 degree F and broil the chicken in a baking tray till the chicken is cooked and you see nice charcoal marks on the chicken.
• Let it cool for a while and then shred the chicken pieces. Add a little salt to taste
• Take one hot dog bread and cut it into half. Butter it on both sides.
• Place some lettuce and chopped onions in the center of the roll and on top of it place some of the grilled shredded chicken. Add a tbsp of green chilli sauce on it.
• Carefully, close it and and warm the roll in the preheated oven for about 3 minutes
• Cut it into half and eat it immediately.

Spring Roll ( Indian style )

Ingredients

Wheat sooji (wheat rava) 1 cup

Salt

Thick yogurt (curd) 1 cup

Corn sooji 1 cup

Rice rava (idli rava) 1/2 cup

Butter 2-3 tea spns

I didn’t use corn sooji (have no idea what is it). Instead I used corn flour 1/2 cup.

For stuffing

Sprouted moong 2 cups

Oil

Salt

Onion(chopped finely) 1/2 cup

Soya sauce 2 tea spns

Chili sauce 2 tea spn

Directions

Heat oil and fry onions till they turn brownish. Add sprouted moong, soya and chili sauce. Add salt and fry for around 5-6mins.
Mix the 3 types of sooji with yogurt, salt and leave for 3-4 hrs.
Heat tava and spread small dosas. Keep 1 tbl spn of stuffing and fold tightly as shown in the picture. If required, cut it into small rounds.

Butter cream chicken roll

Ingredients

6 slices of bread
1 packet mozzarella cheese
½ kg boneless chicken
50 grams butter
½ cup mayonnaise
½ cup tomato ketchup
1 tsp black pepper
1 tsp garlic paste
2 tsp red chili powder(u can decrease the ratio according to ur taste)
½ tsp turmeric powder
½ tsp salt
2 tbsp vinegar
2 tbsp soya sauce
Tooth picks as required

Method

Chop ½ kg chicken into small pieces. Add 2 tbsp soya sauce, 2 tbsp vinegar, 2 tsp red chili powder, 1 tsp black pepper, ½ tsp turmeric powder, ½ tsp salt and 1 tsp garlic paste to chicken pieces and keep aside for 10 minutes. Then cook it in a covered cooking pot on low flame until chicken is tender. Now increase the flame to evaporate excess water.
Cut bread slices length wise and slightly roll with a rolling pin. Spread some butter, mayonnaise and tomato ketchup on it. Then spread grated mozzarella cheese and chicken. Roll the bread slice and insert a toothpick to keep it together. Sprinkle some cheese on top and bake in a Pre heated oven at 200 c for 10 minutes. Very tempting Butter Cream Chicken Rolls are ready.

Chicken Paratha Roll

 Ingredients:

Chicken breast piece : 2 (cut it into 1 inch small pieces)
Soya sauce: 2 tbsp
White vinegar: 2 tbsp
Garlic [crushed]: 1tablespoon (for marination)
green onion leaves :1/2 cup (chopped)
capsicum : 1/2 (slice it thin and long)
Garlic [Crushed] 2 cloves (for frying)
oil 2tbsp
water 2 tbsp
cabbage 1/2 cup [chopped]

Method:


take the chicken breast and cut into 1 inch pieces... add vinegar and Crushed Garlic and rub well on the chicken...marinate it for 15 minutes

pour oil in a frying pan and add 2 crushed cloves of garlic and stir , then add the marinated chicken, pour water to avoid the chicken pieces burning, once you are sure that chicken is tender then add in it green onion leaves + capsicum ... stir a little... then add Soya sauce ... keep stirring to dry any water or soya sauce etc..before turning the flame off taste chicken if you want more soya sauce or spice according to your taste.. take a paratha light brown and crispy yum yum :) ( i used the frozen parathas because once again... i had it in spare so thought to utilize it) and apply some hot chilli ketchup on it (if you are making it for a kid then u can apply mayo instead of hot chilli sauce hmm) then take the chicken you cooked earlier and spread it well on the paratha ...scatter some fresh cabbage on it...then roll up... now IT IS READY TO BE EATEN :D . . but yeah tie the both ends of paratha together using a toothpick and wrap up with a Wax paper

 Most important ingredient is "fun" ...have fun eating !! :D

Vegetable spring rolls with Sweet and sour Vinegar sauce.

Spring Roll:

Ready made spring roll wrapper.

For Filling:

diced chicken, julienne veggies like carrot, cabbage.. sprouts...

heat oil add garlic and onion add chicken.. add veggies.. add soy sauce, tomato sauce oyster sauce and fish sauce...stir.. cool it down...

fill the wrapper roll and deep fry.

Sweet Sauce:

1 cup vinegar, half cup sugar, one clove garlic, and one slice ginger. mix and boil until thicken... discard the garlic and ginger...

grate some carrot... add it to the syrup, and some green chilli