Chicken Vegetable Spring Roll

In a pan heat 1 tsp oil.

To the pan add 1 tbsp chopped capsicum, 1 tbsp chopped carrot, 1 tbsp julienne cabbage, 1 tbsp chopped spring onion and stir fry.

Then add shredded chicken, 1/2 tsp ginger garlic paste, 1/2 tsp green chilli paste, 1/4th tsp salt, 1/4th tsp black pepper powder and mix well.

Spread out spring roll sheet, spread the mixture.

Roll up and seal using maida paste.

Heat oil for frying and deep fry chicken spring rolls until golden brown.

Serve hot with ketchup.