Chinese egg rolls recipe by Kokab Khawaja
A tasty appetizer and also a snack that you can serve with tea any time. Kokab Khawaja explains thoroughly to make Chinese Egg Rolls. You can use boiled and shredded chicken or fish instead of minced meat.
- Eggs – 4
- Water – 2 Cups
- All purpose Flour – 1 1/2 Cup
- Chinese Salt – 1/2 Tsp
- Salt 1/4 Tsp
- Minced meat – 250 g
- Salt – According to taste
- Ginger Garlic Paste – 1 tsp
- Black pepper powder – According to taste
- Soy Sauce – 2 Tsp
- Cabbage (finely chopped) – 4 Cup
- Carrots (grated) – 2
Beat eggs well and mix with 1 cup water. Sift flour and add to this mixture. Add remaining water to make a mixture of such thickness that can easily spread in a frying pan if poured with spoon.
Add salt and Chinese salt and place aside for 10-15 minutes.
Take a non stick frying pan and pour 1 Tbsp of this mixture after oiling and heating the surface. Spread it to all sides by moving the pan.
When the pan cake will be about to get cooked, it will start leaving the sides.
Flip the side and cook it from other side too.
Make all the pan cakes like this but these shouldn’t be too thick.
To prepare filling , cook minced meat with 1 cup water, ginger garlic paste, salt and pepper.
Add soy sauce to meat and remove from heat when it is completely dried.
Add vegetables and cook without covering the pan.
Now place the pan cake on a board , place filling at one side and roll it to the end. don’t forget to roll the sides inside too.
Use flour paste to secure the end otherwise they will open while frying.
Now deep fry on medium heat. Cut from middle while serving.
Serve hot with sauces.