• Thursday, Oct 24, 2019
  • Last Update : 05:26 am

​​​​​Grilled chicken and cheese spring rolls

  • Published at 05:30 pm May 31st, 2019
Coockups

One of the pitfalls of fasting in Dhaka is that too often the benefits of fasting are undone by the intake of unhealthy fried food during iftaar. This ramadan, Cookups brings you quick and easy recipes to make breaking your fast a healthy, refreshing experience


 Ingredients

  • Boneless chicken breasts - 1kg
  • Capsicum - 1/2 kg
  • Cheese (desi poneer) - 1/2 kg
  • Soy sauce - 3 tbsp
  • Black pepper powder - 1tsp
  • Barbecue sauce - 4 tbsp
  • Ginger garlic paste - 1tsp
  • Salt as per taste
  • Spring roll sheets (store bought) - 30 sheets

To make the filling

Marinate the chicken breasts with soy sauce, ginger garlic paste, barbecue sauce, and salt.
Leave it for a minimum of an hour. Then grill them on a grilling pan with a dash of oil. Cut them into small cubes after they are well rested.
Cut the cheese and capsicums in the same size as small cubes as your chicken. Now mix all of them up lightly with another tbsp of barbecue sauce, 1/2tsp of black pepper and salt.

Preparation

Cut your spring roll sheets in half, to make smaller sheets.
Now, place your spring roll sheet like a diamond and place it on a clean, dry surface.
Use one tablespoon of filling per roll, as overstuffed rolls tend to break. Place the filling near the bottom corner.
Fold over the corner first and roll very tight. Then fold over the left side. Now fold over right. It should now resemble an envelope. Roll it tight to the edge until only the triangle of the top part of your envelope is sticking out.
Use a concentrated flour mixture with water to stick on the edges with your finger. If you want smaller rolls, cut it in half again. If not, leave it as it is. Now your rolls are ready for deep frying or freezing. Makes 30 rolls if you do not cut the rolls in half again; if halved, makes 60.