Spring Rolls

I forget to take picture of Mixture will upload one after frying and cutting spring rolls for inside view :-)
For the time being uploading recipe on high demand :-)

For Chicken:
1/2 kg boneless chicken
1 tea spoon ginger paste (fresh)
1 tea spoon garlic paste (fresh)
1 tea spoon dry roasted and crushed cumin seeds
1 tea spoon dry roasted and crushed corriander seeds
1 tea spoon soya  Sauce
1 tea spoon BBQ Sauce (optional)
1 tea spoon red pepper flakes (kuti lal mirch)
2 table spoon lemon juice
salt as per your taste
4 table spoon yougart

Put all things in pan, cover and cook on low flame till water dries out completly.

For Noodles:
Optional if you want to add then boil half packet noodles with salt only.
Drain out wash with cold water, apply 1/2 tea spoon oil and add 1/2 tea spoon black pepper

For Vegetables:

On high flame

In pan take 2 table spoon oil

Add 1 cup julian cut band gobi

Add ½ cup julian cut carrots

Add ½ cup julian cut capsicum (shimla mirch) 

Black pepper freshly grounded 1/2 tea spoon

Soya Sauce 1 table spoon

Salt as per taste

Cook for 5 minutes.

Dish out and leave till they cool down. In case vegetables release some water then drain it.

Tips: 

Make sure your mixture is dry otherwise rolls will be soft and soggy. 

Also make sure that your vegetables are crunchy.

Assemble:

Mix cooked chicken (shredded), vegetables & noodles. Taste for salt & pepper if required adjust it.

Take Roll Patti available in market and give shape. Use egg to seal the ends.

Innovation:

You can add boiled shredded egg, mushrooms, cheese, spring onion if you want.

Use same mixture for bread rolls, simple take a bread slice, remove corners, flatten it, give shape of rolls, dip in egg, roll in bread crumbs and deep fry