Everyone loves hi-tea mostly because of the snacks served with a warm cup of  comforting tea, or coffee if you fancy. Let me cut short, snacks must have to  be samosa, pakora or the divine chinese roll. Something sweet may off course  follow afterwards.

 The homemade freshness, still steaming hot, the crunching sound of the first  bite, followed by the heavenly spicy filling, gulping measured sip of hot tea,  only to add more burns to already chilli burned mouth. You could never beat  the euphoria of this ideal scenario.

 So here is the much-anticipated recipe of chinese roll, also called spring  roll, a staple of  desi hi-tea.

                                 

 

 Let me get this straight, there is no chickens tikka in china (it’s a desi  term for Bar.B.Q).  Its called Chinese, but actually it is a desi version  of Chinese. We call this kind of foods Manchurian, the baby of dessi and  Chinese cooking.

 Same is true for Chop-suey restaurants, meaning “left overs”(the first chinese  in america make them out of half available or incomplete ingredients and  utensils), is the American version of chinese food. Fortune cookies and those  chinese trademark “trapezoidal food packages” are not so chinese after all. I  found this really informative article on  A brief history of American-Chinese food on US TODAY, worth reading it.

 I once overheard in a cooking program, I don’t recall its name, a genuine  Chinese lady confess that, pure Chinese recipes don’t call for Chinese salt.  It was actually prepared in 1908 by a Japanese biochemist. Can you believe  that? No Chinese salt in authentic Chinese dishes!!!

CHICKEN TIKKA CHINESE ROLL OR SPRING ROLL RECIPE

                                      

INGREDIENTS

Thinly Shredded cabbage  2 cups

Carrots peeled and Julienne cut 2 cups

Green capsicum some what Julienne cut 2 cups

Green onion finely sliced 1 cup

Boiled corns  1 Cup

Ready made chicken tikka boned and shredded 2 cups

Any hollow out pasta 1 cup boiled

Salt a bit heavy 1 took 2 tbsp

Black pepper 2 tbsp

 Chilli sauce 4 tbsp (mine was a bit mild, fancy yourself if you like very hot)

Sugar 1 tbsp

 Ready made roll wrappers (easily available from the frozen section) 2-3 packs

Oil for frying

Flour 5 tbsp made into a pancake like thick paste

DIRECTIONS

 Heat about 2 tbsp of oil, add cabbage, carrots, capsicum and onions with salt  and pepper. Stir fry them. Then add all the seasoning, corn and chicken. Add  pasta. Put them aside to cool completely.

 Roll in spring roll wrappers, sealing the ends with the flour paste. Will make  36-40 rolls. See the tutorial for  folding perfect chinese roll.

Fry on low heat to a crisp gold. Freeze the rest in zip lock.

                                    

Serve warm with a chilli hot ketchup and a steaming hot cup of chai.

Enjoy!

TIP OF THE POST

 If ready made tikka is unavailable then use a tikka spice mix and bake  chickhen in oven or cook on stove top to dry. In end smoke them with coal.

 Remove the thick central stalk of cabbage. They are bitter in flavour and hard  to digest, and cause bloating.

 While frying the vegetables add salt and pepper, this combination give  restaurant styled aroma to your rolls.

 You have to stir-fry the vegetables. It means cook them on high flame and  continuously stir them. Low heat will make them watery and cook them on steam.  This is the last thing you want to do with your vegetables.

 When frying take enough oil in the pan so that the of rolls don’t touch the  bottom of pan. This is crucial for even golden color of rolls. For more tips  on frying a crispy golden delight, see my other post’s  tip of the post.

 If you are new to this roll-up stuff, click here for a tutorial on  How to fold the perfect chinese roll.

RAMAZAN FOODS SERIES

Find other yummilecious post in this Series:

 The unresistable easy recipe of  POTATO PAKORA and the famous  POTATO SAMOSA.

 Enjoy this with our GO WITH EVERYTHING KINDA GREEN CHUTNEY, that go with every things from roast to french fries, pakora to  chickhen tikka, salad dressing to burger dressing, rice pillao to paratha.

 For sweet try this  ROYAL VERMECILLI PUDDING  or this unforgetable rice pudding also called  KHEER. If you are on dieting then a refreshing bowl of fresh fruits with a weight  watcher friendly  NO FAT WHIPPING CREAM Is a must.