|1 cup||All-purpose flour|
|½ cup||Celelry (finely chopped)|
|¾ cup||Cabbage (shredded)|
|4 no||Green onions (finely chopped)|
|½ cup||Water chestnut (finely chopped)|
|½ cup||Bean sprouts (finely chopped)|
|1 clove||Garlic (finely minced)|
|1 tsp||Ginger (finely minced)|
|4 tsp||Soya sauce|
To start with, first cook the chicken with 1 cup of water and cut it in to bite size pieces. Also clean and devein the Shrimp and cut it into bite size pieces.
Heat oil in a wok and saute the finely minced garlic and ginger for 2 to 3 minutes.
Add the chopped celery, green onions and cabbage and stir fry for 5 minutes.
Add the chopped shrimp and chopped cooked chicken and stir fry till the shrimp gets cooked fully.
Now add the finely chopped water chestnut and bean sprouts and stir fry for another 5 minutes.
Finally add the Soy sauce, salt and sugar and stir fry for 5 more minutes and switch off. Now the filling is ready.
Mix all the ingredients from table-1 (all-purpose flour, water, eggs and salt) to form a very thin batter.
Heat a tava and pour half a laddle of the batter and spread it as thin as you can (thinner the roll, better the taste). Size it as you wish.
Flip to the other side. When it starts pulling from the sides, take it off. Dont make it crispy or brown them. Repeat the process for the remaining batter.
Mix a tsp of all-purpose flour with 2 tsp of cold water to form a paste.
Now take a roll in a plate.
Place 2 or 3 teaspoon of the filling in the center in rectangle form.
Fold it in envelope style and seal the edges using the paste prepared.
Repeat the same for remaining rolls.
Deep fry in batches either in a deep fryer or kadai/tawa filled with oil.
Place it in a paper towel to remove excess oil and serve hot with any sauce of your choice.