Freezer-friendly

Writing a food blog is great. I have now plenty of delicious recipes and food related memories stored in one place to look back on. Even if I dont post every recipe that I make, I atleast try to take enough pictures of the process and save them as drafts in order to be able to identify the ingredients in future, which is actually quite convinient, specially for people like myself with a pretty rubbish memory that fills up faster than one can even imagine.

But heyyyyy, its not only about ME, MYSELF. I type and share all these recipes, tips and experiences with YOU in the hope that you all also enjoy making these dishes as much I enjoy sharing them. All I ask is whenever you try something, do leave a comment. Its indeed very encouraging when people do that.

One of the recipes that I love to make every now and then and really hope you all can also benefit from is the Chicken n Vegetable Spring Rolls. The best thing about these rolls is that they can be made in larger batches and frozen for up to months. (Doubling a recipe usually takes the same amount of time as making one batch but you will have enough for weeks of healthy food in the end). Try it out on your next food preparation day and let me know how they turned out.....

Chicken and Vegetable Spring Rolls

Ingredients:
1 cup all purpose flour
1 tsp salt
2 eggs
2 cups water

1 cup boneless chicken strips
Salt, pepper
1/2 tsp corn flour
1 tsp soya sauce
1/2 tsp mustard paste
1 tsp garlic paste
1/4 tsp garam masala (optional)
1 tbs oil

2 medium carrots
1 cup cabbage
1 medium green capsicum

Cut the vegetables in thin, long strips.

Marinate chicken strips in salt, pepper, mustard paste, corn flour and soya sauce for ca. 15-20 min.

Take a nonstick frying pan, heat oil in it. Add garlic paste and fry for a few seconds. Add in the marinated chicken strips and fry till the meat changes colour.

Add in carrots and fry for a few more seconds.

Now add capsicum and then cabbage as well.

Season with salt, pepper and garam masala. Stir fry for a minute and turn off the heat. Allow the filling to cool a bit.

Take eggs in an electric blender, add flour and salt. Blend the ingredients for a minute. Pour in water and blend again for a minute.

Heat a non stick frying pan, dip a kitchen towel in oil and rub the pan with it. Pour 1/3 cup of batter onto the hot surface, tilting the pan so the batter spreads all over to make a thin crepe. (For more details click here). Flip and cook the other side as well.

Place the crepe on a clean working surface and place some filling on it.

Fold the left and right sides of the crepe over filling, then lift up the wide end nearest you and tuck overtop.

Roll to the other end. Secure and seal  the roll by dipping your fingers in some water (or the crepe-batter) and wetting the end.

Deep or shallow fry in oil. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels to drain while you finish frying the rest.

Happy freezer cooking folks!