Ingredients:
For Wrapping:
1/2 cup maida
1/2 cup cornflour
1 raw egg
1/4 cup water
salt – 1/2 tsp
oil for deep frying
1 pinch of ajinomoto
For Filling:
1/4 cup chopped, cooked chicken
Chopped Vegetables:
1/2 small carrot, chopped
6 beasns, chopped
1 cube of cabbage, chopped
1/4 cup of bean sprouts, chopped (optional)
1/2 small capsicum, chopped
salt – 1/2 tsp
water – 2 tbs
oil – 1 tbs
soya sauce – 1/2 tsp
chilli sauce or pepper – 1/4 tsp
2 stalks spring onions, chopped
Method to prepare the filling:
Cook all chopped vegetables with 1/2 tsp salt and 2 tbs. water. Cool and keep aside.
Heat 1 tbs. oil in a kadai. Add the cooked vegetables, soya sauce, chilli sauce, spring onions, stir and fry for a minute, then add the chicken. Add ajinomoto, stir well and take down. Cool well and keep aside.
Method to prepare Wrapping:
Add maida and cornflour in bowl. Add raw egg, water and mix well without lumps. Add salt and ajinomoto.
Heat a non – stick tawa. Pour a small dosai of the batte, fry only one side. Remove dosas and keep aside.
To assemble the spring rolls:
Take a dosa and in it place 1 tbs. vegetable mixture and 1 tbs. chicken mixture at the edge of the dosa. Take both sides of dosa, fold, then roll up the dosa. Seal with a little maida paste. Deep fry these rolls in hot oil till golden brown. Cut them into smaller rolls.
