Spring Rolls

Ingredients:
Finely sliced cabbage 2 cups
Grated carrots 3
Finely sliced green capsicum 1
Corn 1/4 cup
Chopped green chillies 2-3
Boneless chicken breast (cubed) 1
Finely chopped spring onions 1/4 cup
Soya sauce to taste
Salt to taste
Pepper to taste
Lemon juice of 1 lemon
Ghee 2 tbsp
Oil 3 tbsp
Chopped coriander 2 tbsp
Ginger paste ¼ tsp
Garlic paste ¼ tsp
Turmeric powder ¼ tsp
Method:
Heat 1 tbsp ghee, add the chicken cubes, quarter tsp. each of ginger and garlic pastes, salt, pinch of chilli powder and turmeric. Let this cook without adding any water at all in it. Once the chicken is tender and done, add the tsp. of lemon juice, then dry off any excess liquid, and shred chicken once cool. Add the remaining ghee and 3 tbsp. Oil, once melted, add the cabbage, stir-fry on high heat, and then add the carrots and capsicum. Next, add the corn, green chillies, salt, and few dashes of soya sauce. Mix well and keep aside in a bowl to cool slightly. Strain the mixture so excess liquid is removed. Once the mixture is cool, add the spring onions, shredded chicken, chopped coriander, and salt, and pepper powder. Fill the spring roll pattis with this seal well using flour and water and then deep fry in hot oil and serve with any chili garlic sauce or soya sauce.