Chicken Cabbage Rolls

By khatoon December 1, 2014

Yield : Serves 15

Ingredients

cabbage, shredded - 1 medium size
oil - 2 tbs
onion, chopped - 1 large
onions, chopped - 2 spring
green or red bell pepper, chopped - 1 small
fresh cilantro leaves, chopped - 1 cup
chili, chopped - 1 green
garlic paste - 1 tbs
ginger paste - 1 tbs
cumin seeds, partially ground - 1 tsp
coriander seeds, ground - 1 tsp
salt - 1 tsp
turmeric powder - 1/2 tsp
cardamom powder - 1/2 tsp
fennel powder - 1/2 tsp
black pepper powder - 1/2 tsp
sugar - 1 tsp
water - 1/2 cup
tomato ketchup - 1/2 cup
cooked carrots, chopped - 1/2 cup
cooked green beans, chopped - 1/2 cup
skinned, grilled, baked, or roasted, and cut into one inch strips - 3 chicken breasts
for frying the rolls - 2 cups oil
roll wraps, 8 x 8 square - 30 spring
All Purpose Flour with one tbs water to paste the rolls - 1 tbs

Instructions

Wash the shredded cabbage, spring onions, bell pepper, green chilli, cilantro and strain. Heat two tbs oil in a large deep pan, and fry the chopped onion until golden. Add the shredded cabbage, bell pepper, spring onions, cilantro and green chillies. Add garlic, ginger and all the spices and salt. Add half cup of water, cover pan with a lid until the vegetables are tender and water absorbed. Add sugar, ketchup and cooked chicken strips, Cooked carrots and green beans. Mix well and place into a colander to drain off any leftover liquid. The mixture should be dry before filling the wraps. Make a paste of flour and water.
Heat a non-stick deep wok with 2 cups of oil on medium high heat. On a pastry board place two wraps together, fill one corner with two tabs chicken mixture and cover. Paste the other corners and bring two side corners on the top of the first cover. Roll up to the fourth corner, stick with the paste, and fry 2-3 at a time until crisp and golden brown on both sides.

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