INGREDIENTS
FOR BATTER
[Mix together in mixer]
2 tbsp cornflour
5 tbsp flour
3 cups water
1 tbsp oil
FOR FILLING
1 cup chopped cooked chicken
1 bunch spring onion
1 cup veg: carrots, cauliflower etc.
1 green chilly
5 flakes garlic
1” ginger
1 tbsp soya sauce
1 tbsp cornflour
METHOD
Chop all vegetables, chilly, garlic and ginger and stir fry each in very little oil. Combine with chicken, cornflour and soya sauce and 2 tbsp water to make a dry mixture. Lightly grease a small frying pan and spoon in one large spoon of batter. Tilt the pan to spread into a pancake. Fry only on one side. Remove from pan and allow to cool. Place a little filling on each pancake, fold two sides inwards and then roll. Seal the edges using a little batter. Shallow fry.
FOR BATTER
[Mix together in mixer]
2 tbsp cornflour
5 tbsp flour
3 cups water
1 tbsp oil
FOR FILLING
1 cup chopped cooked chicken
1 bunch spring onion
1 cup veg: carrots, cauliflower etc.
1 green chilly
5 flakes garlic
1” ginger
1 tbsp soya sauce
1 tbsp cornflour
METHOD
Chop all vegetables, chilly, garlic and ginger and stir fry each in very little oil. Combine with chicken, cornflour and soya sauce and 2 tbsp water to make a dry mixture. Lightly grease a small frying pan and spoon in one large spoon of batter. Tilt the pan to spread into a pancake. Fry only on one side. Remove from pan and allow to cool. Place a little filling on each pancake, fold two sides inwards and then roll. Seal the edges using a little batter. Shallow fry.
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