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Homemade tasty snack, you can serve with tea or eat in iftar during Ramadan.
Recipe: Chicken & Vegetable Rolls
Ingridients:
Chicken = 300 grams (Boiled & shredded)
Cabbage = 200 grams
Carrots = 200 grams
Capsicum = 200 grams
Vinegar = 2 tbsp
Soya Sauce = 2 tbsp
Hot Chilli Sauce = 4 tbsp
Garlic pste = 1 tsp
Salt = to taste
Ajinomoto = 1 tsp (Optional)
Blackpepper = 1 tsp
Spring Roll Sheets = 15-20
Cooking oil = For frying
Tip:
– If its not easy for you to measure by grams, please take idea about quantiy of ingridients from video.
– You can store unfried rolls in freezer for a month.
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