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Preparation Time : 20
Cook Time : 20
Total Time : 40
Popiah Wraps:Baking flour 2 cups
Cornflour 3 tbsp
Salt 1/2 tsp
Filling:Chicken Boneless (Chinese cut) 1/4 kgs
Salt 1 pinch
Black pepper powder 1 tsp
Vinegar 1 tsp
Ginger Garlic paste 1 tsp
Veggies: Capsicum (thin jullienes) 1 nos
Cabbage(thin jullienes) 1/4 cups
Spring Onion(thin jullienes) 1 nos
carrots 2 nos
green chillies 2 nos
Soya sauce 1 tsp
Garlic (chopped) 2 nos
boiled Spaghetti or Vermicelli 1/2 cups
Sweet Corns 1/4 cups
Bean Sprouted (soaked den sprouted) 1/4 cups
Chaat Masala 1/4 tsp
little Ginger pc (chopped) 1 piece
Popiah Wraps: Make thin batter consistency of crepes.
Use glazing silicone brush, nonstick tava, kitchen roll folded n little oil mixed with water to clean up the tava after every make.
Keep tava on flame on low or made flame, paint brush the batter on tava covering all part and in secs turn as it done
keep the other side 2 secs and remove on plate cover with damp cloth...
Clean tava with kitchen roll folded and use kip water mixture....
Do the same for all till finished, cut edges and do filling of spring rolls...
Filling:stir fry chicken pcs in butter or margarine
Veggies:in a pan but little butter or oil then add garlic n ginger saute then add veggies n soya sauce, sprinkle salt, chaat masala n white pepper... takes only 5mins should not cook more
remove from flame then add in chicken and spaghetti and mix well let it cool.
Use Spring rolls wraps, fill in and seal then deep fry to golden brown color.... serve with hot chutney o chilli pickles
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