Make & Freeze Quick Chicken Mince Spring Rolls | Ramadan Recipes |

Fried foods are widely prepared in every home in Ramadan and the most common and dearest of all the fried items is undoubtedly, the spring rolls. Spring rolls are easy and quick to make if you have the filling kept ready in the fridge. Some prefer making the pastries out of homemade dough but I would like my rolls to be ready within minutes so I use the frozen pastries I buy from the store.

Now for the filling, you can either make the filling and preserve it in an air-tight container in your freezer, or you can even fill the rolls and freeze them. No worries, they stay fresh for a month. You can use the same filling for puffs, buns, bread rolls, or even samosas so no harm if you make the filling in large quantity and freeze it.

Let's prepare the filling with:

Ingredients

Fresh/frozen chicken mince- 800gm
1 large Onion- thinly chopped
Garlic/ginger- 1 tsp, finely chopped
1 carrot- fine julienne cut
1 small capsicum- fine julienne cut
Red cabbage- 2 cups, shredded
Salt/black pepper- 1 tsp, each (more or less according to your preference)
Hot sauce- 2 tbsp
Soy sauce- 2 tbsp
oregano- 1 tsp

1.  In a wok, heat oil. Add chopped ginger and garlic. Stir for a minute then add the chopped onion.

2. After about 3-4 minutes, when the onions turn transparent add the chicken mince. Add 1 tsp black pepper and 1/2 tsp salt (the rest half you can put after adding veggies). Cover it with a lid and stir it occasionally making sure the heat is not too high so that the mince doesn't stick to the bottom.

3. Once you see the mince has turned white and soft it is when the chicken is half cooked. Now add the veggies and sprinkle 1/2 tsp of salt. Cover with a lid so the nutrients of veggies aren't lost in the air, stirring occasionally.

4. When the veggies are done add the hot sauce and soy sauce. Sprinkle some oregano cover, and cook for another 4-5 minutes and you're DONE!

5. Lay the pastries flat (make sure you pull them out of the freeze and thaw for at least 1/2 an hour prior to preparing the rolls). Add 2-3 spoonfuls of the filling and fold as shown below:

6. Heat oil (for deep frying) in a wok. Dip the handle of a wooden spoon in the oil to check its hot. If you see bubbles forming around then your oil is hot enough to fry. Fry the rolls 2 at once on medium flame and dish out on absorbent paper.

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