Name: Chicken Noodles Spring Rolls recipe by Hameed Nooh at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Ingredients: Chicken - 200 grams; Noodles - 300 grams; Pepper powder - 2 teaspoon; Soya sauce - 2 tablespoon; Tomato sauce - 1 tablespoon; Carrot - 1; Capsicum - 1; Green peas - 1/2 cup; Grated cheese - 1 cup; Maida - 1/2 cup; Bread crumbs - 1 cup; Salt - to taste; Oil - 1 tablespoon for sauting; Oil - for frying; For spring roll wrappers; Maida - 1 cup; Corn flour - 3 tablespoon; Oil - 1 tablespoon

Ingredients Serving: 5

Chicken - 200 grams
Noodles - 300 grams
Pepper powder - 2 teaspoon
Soya sauce - 2 tablespoon
Tomato sauce - 1 tablespoon
Carrot - 1
Capsicum - 1
Green peas - 1/2 cup
Grated cheese - 1 cup
Maida - 1/2 cup
Bread crumbs - 1 cup
Salt - to taste
Oil - 1 tablespoon for sauting
Oil - for frying
For spring roll wrappers
Maida - 1 cup
Corn flour - 3 tablespoon
Oil - 1 tablespoon

Instructions

Cook chicken with some pepper and salt. Shred them into small pieces.
Cook the noodles too and take out from water.
Heat oil in a pan. Add chopped veggies soya sauce tomato sauce and salt. Saute them till they cooked well
Add shredded chicken too and saute them for a minute..
Turn off the flame and finally add cooked noodles and grated cheese. Give a good mix through it.
For making spring roll wrappers, mix maida salt and cornflour with milk and make a thin batter.
In a spring roll pan, add 2 tablespoon of batter. Gently spread the spoon clockwise to make a small thin pancake. When the sides start curling up and became translucent lift the pancake with a spatula
Now take a spoonful of chicken noodles mixture and place it on the middle of the pancake. Roll it and seal it with a touch of water.
Allow to cool. Keep all the pancakes covered till you use.
Mix maida with water and dip the spring rolls into it and roll them on a plate of bread crumbs.
Keep the spring rolls in fridge for hour an hour
Deep fry the spring rolls till they become golden brown on all the sides.

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