By Shireen Jamooji
Here’s a hack to make spring rolls without having to mess with rice paper wrappers. Papad spring rolls are not only convenient to make but also deliciously crunchy and flavourful. They are a perfect appetiser or snack for any occasion.
8 to 10 raw papad ½ cup carrot julienned ½ cup green capsicum julienned ½ cup chicken boiled and shredded 1 small onion chopped 2 tbsp soy sauce 2 tbsp spring onions juliennes 1 tbsp tomato ketchup ½ tsp ginger garlic thinly sliced ½ tsp black pepper powder 1 tsp oil Salt to taste Oil for frying
Lightly fry the chopped onions, ginger and garlic then add the carrot, capsicum.
Add in the shredded chicken, spring onions, soy sauce, black pepper powder, tomato ketchup and salt, set aside to cool.
Soak the papad in water for 10-12 seconds till pliable. Put 2 tbsp of vegetable mixture at the corner of each papad and roll up, sealing the edges.
Deep fry in a kadhai until golden brown. Drain and serve hot with your favourite sauce.