Chicken Cabbage Rolls

Chicken Cabbage Rolls

By December 1, 2014

  • Yield : Serves 15


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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