Spring Rolls (14.08.07)

2 cups cubed chicken fillets

1 Tbsp butter
1 green chilli, finely chopped green masala
1 tsp ground white pepper
Salt to taste
2 Tbsp ½ cup finely chopped onions
¼ cup finely chopped red peppers
¼ cup finely chopped green peppers
½ cup frozen sweet corn
¼ cup white vinegar
¼ cup water
1 Tbsp maizena
1 ½ cup grated cheese

25 large spring roll wrappers, cut in ½
1 cup water
1 cup four } Make paste

Cooked cubed chicken with 1 Tbsp butter, green chilli, garlic, pepper and salt until tender.
Braise red peppers, green peppers, onions and sweetcorn with 2 Tbsp butter until tender and add to cooked chicken.
Boil vinegar, water and maizena until smooth, clear and a little thick.
Add to cooked chicken and mix well.

Mix water and flour to a smooth paste.
Palce Tbsp of filling at 1 end of sheet and fold over filling. Tuck in sides and brush sheet with flour paste. Roll up tightly.
Freeze for a few hours before frying.
Deep fry in hot oil unitl golden brown.
Serve with chilli sauce.

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