Spring rolls is I think one of the most favorite and famous snacks around the world which is like liked by everyone and comes with different fillings and sizes. Try my version and I am sure you will like the crispy fried rolls filled with crunchy vegetables and seasoned to perfection chicken ❤
24 spring roll sheets
Oil for frying
Flour and water slurry/ 1 egg + 4 tbspns water (for sealing the rolls)
1 tbspn oil
2 tbspns soy sauce
1 tbspn hot sauce
Salt and cracked black pepper to taste
1 tbspn chicken salt/ 1 tspn ajinomoto
2 carrots (peeled and grated)
3 springs of green onion (sliced)
1 capsicum (sliced thin)
2 cloves garlic (minced)
½ cabbage (sliced fine)
2 chicken breasts boiled and shredded (boiled in salt, pepper, 2 tbspns soy sauce and 1 cup water)
Boil the chicken and shred it with hands.
Heat oil in a wok and add garlic. Fry until it is translucent and add all the veggies. Stir fry for 5 minutes adding all the spices and sauces and remove from flame. Transfer it into a deep mixing bowl and add chicken. Mix well.
I fried the veggies for only 5 minutes to avoid soggy filling. I like my spring roll filling to be crunchy and cooked at the same time.
Now fill in the roll sheets and seal the edges with the slurry. Refrigerate the rolls for 30 mins to 1 hr prior to frying.
Heat oil to 190 degrees Celsius in the fryer and fry rolls in batches for 5 minutes per batch.
Serve hot with any sauce of your choice.
To freeze the rolls, keep them in snap seal or freezer bag until you need them. You can freeze up to 3 months and the taste will be the same.
This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤
20 to 24 samosa sheets
Oil for deep frying
Slurry of flour and water to seal the samosa
4 medium sized potatoes, boiled
Salt to taste
1 tspn red chilli flakes
½ tspn chaat masala
½ tspn garam masala
1 tbspn fenugreek leaves, dried
2 tbspns cracked coriander seeds
3 to 4 green chillies chopped fine
1 cup coriander and mint leaves chopped fine
1 small onion chopped (if you are not freezing the samosas)
Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
Make all the samosas until the filling is finished.
Refrigerate for 1 hr.
Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
Serve hot with ketchup, imli chutney or mint chutney.
Mini Chicken sandwiches ideal for parties, Picnics and Tea time chit chats. Easy to make and yummy to eat……
2 chicken breasts (cut into cubes)
2 tbspns soy sauce
1 chicken cube
1 cup water
Salt and pepper
Splash of Any hot sauce
½ cup sour cream
2 scallions (green part, shopped)
½ cup mayonnaise
½ tspn garlic powder
Some black pepper
Some white pepper
2 loaves of white sandwich bread
Some fancy lettuce
-For chicken put everything in a saucepan, cover it with the lid and boil the chicken until all the juices are dry.
-Take out the chicken on a plate and let it cool down for a bit. Now with hands or forks, shred the chicken but please don’t use the food processor as we want shredded chicken not ground chicken. Ground chicken tastes weird plus gives a weird texture to the sandwiches.
-Add all the ingredients given for spread to this shredded chicken and mix. Now you have got chicken spread.
-Divide the bread into sets of two slices. Spread this spread on one bread slice; put a piece of lettuce on it and then the other slice of bread on top. Cut the whole sandwich into 4 triangles. Do the same with other sets of bread.
-Arrange them onto a tray cover it with the plastic wrap and enjoy with your family and friends at the picnic spot.