Take a deep cooking saucepan and add 2 tbsp of cooking oil and 1/2 cup of chopped coriander leaves and cabbage.
Add 2 tbsp of soy sauce.
Mix them well in a medium heat flame.
Then, boil 225g of noodles.
Add them into the saucepan.
Add salt as required.
Add 1 tsp of black pepper powder.
Then, add 2 egg yolks.
Keep on mixing the yolks until they are perfectly cooked.
Once cooked, combine them with the noodles.
Add 1/2 cup of shredded boiled chicken.
Add 1/2 tsp of cumin powder and red chili flakes.
Mix the spices well for 10 minutes and then turn off the flame and keep it aside.
For roll wrappers:
Take an empty bowl and add 2 cups of flour, 1 egg, pinch of salt, and add water, mix the ingredients well to form a paste.
Take a frying pan and add 2 tbsp of oil in a low heat flame.
Add the paste.
Once the roll wrapper separates from the frying pan…Turn over the side of the roll wrapper.
Keep the wrapper aside in a plate, once cooked.
Then, add 1 tbsp of noodle mixture in the middle of roll wrapper.
Fold the roll wrapper.
Then, fold the other two sides.
Fold the rest from left side.
Keep the roll aside in another plate.
Then, keep on setting the rolls likewise.
Beat 1 egg.
Add the roll.
Cover the roll with beaten egg.
Take a deep frying pan and add 1 cup of oil.
Fry them well in a medium heat flame and cook until they are golden in color.
Your SPICY CHICKEN VEGETABLE AND NOODLE ROLLS are ready! 😀
Serves 6-7 persons.
Total – 15 rolls.
Preparation time – 35 minutes.
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