• Apply ginger/garlic and salt on chicken breast and cook till dry.
  • Cut into small pieces.
  • Heat 2 tbsp oil in a wok; add chicken, cabbage, carrots, capsicum, soya sauce, vinegar, sugar, pepper, red chillies, chicken cube flour and salt; fry for a few minutes; remove from flame.
  • Put little chicken on one side of roll sheets; close the edges with egg white.
  • Heat oil in a wok; fry rolls golden; remove.
  • To make chicken cube flour mix 10 packets of chicken cubes in 2 ½ cups of refined flour; crumble with fingers; refrigerate and use as required.



Chicken breast (boneless)                                    2

Spring roll sheets                                                   12

Cabbage (finely cut)                                              1 head

Carrots (grated)                                                     2

Capsicum (finely cut)                                           1

Soya sauce                                                             1 tbsp

White vinegar                                                        1 tbsp

Sugar                                                                        1 tsp

Chicken cube flour                                                 1 tsp

Ginger/garlic paste                                               1 tsp

Black pepper (crushed)                                        1 tsp

Red chillies (crushed)                                           1 tbsp

Egg white                                                                1

Salt                                                                           to taste

Oil                                                                             for frying + 2 tbsp

spicy chicken rolls