Ingredients Jump to Instructions ↓

  1. For Filling :

  2. 1 cup peeled and grated carrot

  3. 1 cup chopped spring onions , green part only

  4. 1 cup finely shredded cabbage

  5. 1 cup boiled and shredded chicken

  6. 1 tbsp. soya sauce

  7. 2 tbsp. chilli sauce

  8. 1 tsp. black pepper

  9. 1/2 tsp. salt ( or to taste)

  10. 1 tbsp. oil

  11. For rolls :

  12. 6 - 8 bread slices

  13. 1 egg , lightly beaten

  14. fresh breadcrumbs , as required

Instructions Jump to Ingredients ↑

  1. Heat oil in a pan or wok. Add all the ingredients of filling.

  2. Cook on high heat, stirring until vegetables are slightly soft.

  3. Remove from heat and transfer mixture to a bowl. Leave to cool.

  4. Remove the crusts from the bread slices.

  5. Pour some water in a plate and dip each slice in the water for few seconds or just until moistened.

  6. Gently squeeze the water out completely by pressing the bread slices between your palms.

  7. Place prepared filling mixture in the center of each slice and wrap it around to cover the mixture completely.

  8. Ensure that the edges are well sealed. Shape it by gently pressing it.

  9. Repeat with the remaining bread slices and the filling.

  10. Dip each bread roll in the beaten egg, roll in bread crumbs to coat well.

  11. Refrigerate for at least 15 minutes so the bread crumbs stick well to the rolls.

  12. Heat oil in a pan or wok for deep-frying.

  13. Place few rolls at a time and fry on medium heat until golden brown.

  14. Remove from oil and place them on absorbent paper to remove excess oil.

  15. Serve hot with green chutney / ketchup.

  16. See step by step pics at:



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