As promised in my earlier post, here I come with a snacky feast for the non vegetarians this time. Chicken and veggies are flavored with Chinese sauces and stuffed in a bread to form roll. This is perfect for tea time snacks which can be enjoyed by everyone. This is a must menu for my family in every Ramadan. Try it and experience it yourself.
150 gms, boneless chicken, boiled and shredded
½ cup, cabbage, grated/chopped
1/3 cup, bell peppers (red, green, yellow), finely chopped
1/3 cup, carrot, finely chopped/grated
3-4 nos, garlic cloves, finely chopped
1/3 cup, spring onion greens, finely chopped
2 tbsp, shallots(white part of spring onion) sliced
2 tbsp, green chili sauce (you may increase or decrease as per preference)
1 tbsp, soy sauce
2 tsp, vinegar
¾ tsp, black pepper, crushed
Salt as per taste
2 tbsp, Sesame/refined oil
14-15 nos, white bread slices
Oil for deep frying
Water as required
In a wok or deep pan, heat oil. Add garlic cloves and fry till light golden(do not burn). Add shallots and sauté for a minute.
Add carrot, cabbage and sauté on high heat for a minute.
Add bell peppers, soy sauce, green chili sauce, vinegar, salt, pepper and sauté for 2 minutes. Cook till the mixture dries up.
Add spring onion greens, boiled chicken and sauté for 2 minutes on high heat. Take it off the stove. Allow it to cool.
Snip off the corners (and sides if it is thick) of the bread slices
Dip a slice in water just for a second and squeeze it very well between the palms to drain off the excess liquid taking care that slice does not break.
Place a tablespoon ( or 2 tbsp if bigger bread slice) of prepared mixture in the center. Carefully bring the edges together, seal and roll in between the palms to form a smooth roll. Repeat the same for all. If you prefer, you can also shape it into a ball.
In a deep pan or kadhai, heat enough oil. When oil is hot, deep fry the rolls till brown and crisp.