Bread Rolls
From ambus 12 years agoIngredients
- For Filling : shopping list
- 1 cup peeled and grated carrot shopping list
- 1 cup chopped spring onions, green part only shopping list
- 1 cup finely shredded cabbage shopping list
- 1 cup boiled and shredded chicken shopping list
- 1 tbsp. soya sauce shopping list
- 2 tbsp. chilli sauce shopping list
- 1 tsp. black pepper shopping list
- 1/2 tsp. salt ( or to taste) shopping list
- 1 tbsp. oil shopping list
- For rolls : shopping list
- 6 - 8 bread slices shopping list
- 1 egg, lightly beaten shopping list
- fresh breadcrumbs, as required shopping list
How to make it
- Heat oil in a pan or wok. Add all the ingredients of filling.
- Cook on high heat, stirring until vegetables are slightly soft.
- Remove from heat and transfer mixture to a bowl. Leave to cool.
- Remove the crusts from the bread slices.
- Pour some water in a plate and dip each slice in the water for few seconds or just until moistened.
- Gently squeeze the water out completely by pressing the bread slices between your palms.
- Place prepared filling mixture in the center of each slice and wrap it around to cover the mixture completely.
- Ensure that the edges are well sealed. Shape it by gently pressing it.
- Repeat with the remaining bread slices and the filling.
- Dip each bread roll in the beaten egg, roll in bread crumbs to coat well.
- Refrigerate for at least 15 minutes so the bread crumbs stick well to the rolls.
- Heat oil in a pan or wok for deep-frying.
- Place few rolls at a time and fry on medium heat until golden brown.
- Remove from oil and place them on absorbent paper to remove excess oil.
- Serve hot with green chutney / ketchup.
- See step by step pics at:
- http://simplysweetnsavory.blogspot.com/2011/10/bread-rolls.html
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