Prawn Spring Roll by Chef Meadha Rahat

Ingredients:

• Prawns 250 gm
• Salt to taste
• Whole red chili 2
• Cabbage leaves 6
• Oil for fry
• Bean sprout 1 cup
• Ginger 1/2 inch
• Vinegar 1 tbsp
• Soya sauce 1 tbsp
• Oil for fry
• Corn flour 1 tbsp
• Chicken breast half
• Green onion 3
• Mushrooms 5-6
  
• Manda patiyan for making roll
• Sweet chili sauce for serving
  

Method:

1. In a mixing bowl, mix prawns, green onion, mushroom, ginger, bean sprout, vinegar and soya sauce.
2. Heat 2 tbsp oil. Then fry prawn mixture and take out.
3. In a karahi, heat 1 tbsp oil and fry chicken. Dissolve corn flour in water.
4. Now do filling of cabbage leaves, prawn and chicken on manda patiyan, spread corn flour on sides and roll it.
5. Do golden fry in hot oil and take out.
6. Serve with sweet chili sauce.