Kitchen Gangsters: Tooba's Chicken Spring Rolls

For crepes:

Method:

Mix well. The batter should be runny in consistency.
Now take a medium sized frying pan. Grease it with a drop of oil. Put it on a low flame.
Next,take a large spoon (i use the same spoon i use for pouring pancakes mixture). Now,hold the handle of the frying pan with one hand and with the other hand pour the mixture into the pan with the help of that same large spoon. Immediately spread the batter throughout the pan,pouring the excess back into the bowl. This way crepes would be just thin.
Cook on a low flame for a minute and then turn the side. Cook both sides very slightly(few light brown dots would show its done) and take it off the flame.
Make crepes in a similar way from the remaining batter. This quantity is enough for 8 crepes.

For the filling:

Method:

First boil the chicken in 1 glass water with a little salt and black pepper. (I also add a little ginger garlic paste, that's up to yout taste). Once boiled,shred the pieces and set aside.
Next,cut the vegetables in julienne style.
Take a pan,add butter and fry carrots.
Next add capsicum and in the last cabbage (as carrots take a longer time to cook ,than capsicum and lastly cabbage).
In the end add chicken and the spices . Stir fry for a few minutes and the filling would be ready. Let it cool.

For coating:

Method:

Take a crepe and put the filling in the center and fold to make a roll(fold the sides first onto the filling and then roll it like a carpet. This way the filling would nt leak).
Now dip the roll gently in the eggs and lastly in the bread crumbs.
Better put these in refrigerator before frying so that the crumbs get well stick to the rolls.
Fry in such a way that rolls sides also bathe in the oil,or they would remain uncooked.
Also don't deep fry them! Once golden brown on both sides,they re done! Cut each roll from the center and serve hot with ketchup!

Kitchen Gangsters