Chicken Spring Rolls

1.

In a saucepan, boil the chicken breast, till soft in texture.   

2.

Drain the water.

Place the chicken in a bowl, and using a fork shred the chicken.    

3.

In a frying pan, on medium heat, heat 1 tbsp. of chili olive oil.    

Add the garlic and ginger and allow the two spices to temper for 1-2 minutes. 

4.

Add the shredded chicken pieces and green chilies to the pan and mix to combine all the ingredients. 

5.

• 2 carrots- grated
• 100g cabbage- shredded
• 1 spring onion
• pinch of salt
• 2 tsp. Ralahami black pepper
• 1 tsp. Ralahami ground cinnamon
• 2 tsp. soy sauce
• 1 tsp. chicken soy sauce

On medium heat, continue cooking the chicken. 

Add the vegetables, and add the salt, black pepper, cinnamon, and chicken and soy sauces. 

Mix to combine all the ingredients together and cook for 5-7 minutes. 

6.

Remove from the heat and put the filling in a bowl, let cool for a few minutes. 

7.

In a small bowl, mix together 1 tbsp. of cornflour and water to form a paste. 

Add one tablespoon of water to form a paste, which is not too thick or too runny.