Spring Rolls/Chicken And Vegetable Spring rolls

Today's recipe was something I had prepared for my last MFB Challenge but due to the tight schedule, I could only take the pics and couldn't blog it.

How fast time flies.The most waited Ramadan is over.It feels like a loving family member visited us for a month ,spread in so much of love and positive energy in us and bid good bye telling In Sha Allah will meet next time,till then 'take care.'

Ya Allah hope all our Ibaadahs are accepted and we enter the Jannathul Firdaws-which is above all of Paradise.The Prophet (blessings and peace of Allah be upon him) said, teaching the ummah and motivating them: “If you ask of Allah, then ask Him for al-Firdaws.”

 Now onto today's recipe...Spring rolls is loved by every one here at home.The addition of chicken is a must for my children.For the vegetarians you can omit chicken and go on with the recipe.Usually I prepare the filling in bulk and when needed make the crepes and stuff.Sometimes instead of making the crepes I use the store bought sheets.
Ingredients
Carrot shredded   1 cup 
Cabbage shredded 3/4 cup
Beans thin and diagonally sliced  10-12
Capsicum thinly sliced  1 medium
Ginger and Garlic crushed   1/4 tsp each
Green chilly crushed     1/4 tsp(or you can use chilly sauce)
Spring onions chopped    1/2 cup
Chicken cooked and shredded  3/4 to 1 cup 
(Cook boneless chicken pieces with a little pepper powder and salt in a pressure cooker for 2 whistles.When the steam is released take it out and shred them into pieces)
Pepper powder  1/4 tsp
Soy sauce 1/4 tsp
Tomato ketchup 1/2 tsp (optional)
Salt  as needed
Oil  3 tsp + for deep frying
Preparing the filling
-Heat a non stick pan,add oil and then the crushed ginger and garlic.
-When it turns a little brown add in the spring onion whites and the crushed chilly,saute for a minute and add in the carrot,cabbage,beans mixing one after the other.
-Add in the Capsicum,Spring Onion greens,Pepper powder,Soy sauce and tomato ketchup.
-Saute till the raw taste leaves but stays crisp(just for 2-3 minutes otherwise it becomes soggy )
-Now add in the shredded chicken.
-Check salt and add.
-Mix all well and turn off the flame.Let it cool.

To Prepare the Batter 
Ingredients
APF/Maida    3/4 cup
Corn flour      3 tbsp
Water as needed
Salt   as per taste
Oil  to grease the pan
Preparation
-In a bowl add both the flour and salt.Add water little by little.Mix well using a whisk without any lumps.
-The batter should be into a flowing semi thick(creamy) consistency. 

-Place a non-stick pan on medium heat. When the pan turns hot(not too hot),grease the pan with a little oil and pour a small ladleful of the batter and immediately swirl the pan and make a thin pancake. Just as the top part dries and the sides leave the pan take it out on to a plate.
-Repeat till all the crepes are done.
-Now take a wrap,add a table spoon of the filling on one side and start folding from the filled side inwards,when you reach the center part,apply a little Cornstarch /APF slurry on the sides and fold the sides also inwards and roll till you reach the end tight and sealed.
-Heat oil in a wok and slide in the rolls and deep fry till golden brown.
-Serve as a starter or snack with your favorite sauce.