Barbecue Chicken Spring Rolls

Ingredients list for Barbecue Chicken Spring Rolls

• 300 grams Boneless chicken cut into thin strips
• 8 Spring roll wrappers
• to taste Salt
• to taste Crushed black peppercorns
• 1½ teaspoons Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Tomato ketchup
• to deep fry Oil 1 tablespoon +
• 2 teaspoons Garlic
• 1 medium Green capsicum cut into thin strips
• 2-3 tablespoons Refined flour (maida)
• 8 tablespoons Processed cheese grated

Method

1. Take chicken strips in a bowl. Add salt, crushed peppercorns, Tabasco sauce, Worcestershire sauce and tomato ketchup and mix well. Set aside to marinate for 5-10 minutes.
2. Heat 1 teaspoon oil in a non-stick pan. Add garlic and sauté well.
3. Add chicken and toss well. Sauté on high heat for 4-5 minutes.
4. Add capsicum and toss. Remove from heat and transfer into a bowl and set aside to cool down.
5. Take refined flour in a bowl. Add sufficient water and mix well to a thick slurry.
6. Place a spring roll sheet on top of a worktop. Apply slurry on the edges, put some portion of cooked chicken mixture in the centre, sprinkle 1 tablespoon cheese on top and roll tightly. Make the remaining spring rolls in a similar way.
7. Heat sufficient oil in a kadai. Deep-fry spring rolls till golden and crisp. Drain on absorbent paper.
8. Serve hot.