Chicken spring rolls

Well..this one really is a no brainer..something which most of us already know to make, I presume but nonetheless this is my dish of the day. Whats wonderful about this dish is that its multifaceted. Combine it with a good salad and some yummy sauce and its main course. Serve it alongside a drink and it becomes a snack. Pack and send it to school with you and its a kids meal. You can always play with the filling and the protein that you choose to put inside it but what I have done today is a pretty much straightforward version of the dish.

Here is what you need,

Shredded Chicken - 2 cups
Onion - 1 finely diced
Garlic - 3-4 pods finely diced
Carrots - 2 thinly sliced
Beans - 1 cup thinly sliced
Soy sauce - 1 tbsp
Chilly sauce - 1/2 tsp
Eggs - 2
Corn flour- 1 cup
Flour- 2 cup
Bread crumbs - 1 cup
Salt- To taste

Saute the onions and garlic well and add the carrots and beans to it. Continue to cook until the vegetables are half cooked.

Now add shredded chicken and cook. Remember to keep all the vegetables and chicken soft

Now add the sauces and mix well.

Season it with salt. Keep aside.

Now mix the flour,cornflour, one egg and water together and make a batter like a pancake batter (not too think, not too runny)

Now spread it on an oiled pan thinly, in the size of a large pancake.

Spoon a bit of the filling to the center of the pancake and roll it. Take care to tuck in the sides as you fold the pancake to seal off the edges.

Now dip in the roll in a whisked egg and coat it with bread crumbs and fry in oil.

The dipped and crumbed spring rolls can be stored in your freezer for up to 2 weeks and can be fried as and when required.