COURTESY KHATIJA EBRAHIM

CHEESE SPRINGROLLS
500 grm gouda cheese.
250 grm tussers.
250 grm mozzarella.
1 small tin creamstyle sweetcorn.
1 large onion grated, squeeze water.
2 pkts 2 min noodles (boil) DON’T USE SEASONING.
ADD 1 tbsp green masala. 1 tbsp salt.Chopped green danya. Chopped spring onion.
VAGAAR: oil: mustard seeds, limri, sesame seeds, braise than cool. Drain oil than add limri mixture to cheese. Toss well, fill springrolls, dip in egg, roll in breadcrumbs

CHICKEN SPRING ROLL FILLING
1 kg chicken fillet (cubed)
5 tblsp ghee
Cook meat with ghee then add 4 tblsp green masala, 1 tsp salt, 1 tsp lemon pepper, 1 tsp white pepper, 1 tsp chicken spice.
Then add 1 chopped red pepper, 1 chopped green pepper, corn removed from the cob, cook for a while when almost done add 3 grated carrots and cook till water is burnt out.
Mix ½ cup vinegar with 1 tblsp maizena, and add to chicken mixture. Add 1 pkt 2 min noodles, add chopped greens, mix well and serve.

CHICKEN VEGETABLE AND CHEESE SPRING ROLL FILLING
2 kg chicken fillet cubed
3 tsp butter
1 tsp salt
2 tsp white pepper
2 tsp garlic
2 tsp Crushed green chillies
1/4 tsp turmeric powder
2 tsp vinegar
Method
Marinate fillet in the above spices and cook till done(dry out water completely) set aside
Stir fry 1 cup corn 1 cup green ,red ,yellow peppers cubed and 3 grated carrots .then add
3/4 cup boiled spaghetti mix into cooked chicken .Make a white sauce with milk and half packet knorr 3 cheese sauce
boil until thick add half mayo in then add grated mozzarella or Gouda cheese, chop dhania and spring onions into the mixture, now ready to fill spring rolls.