Pasta Spring Roll by Shireen Anwer

Ingredients:

• Chicken breast cubes 300 gm
• Garlic paste 1 tbsp
• Ginger paste 1 tbsp
• Green chili sliced 3-4
• Carrot sliced 1 medium
• Spring onion sliced 3
• Oil 1/2 cup
• Onion chopped 1 medium
• Bread slice 2
• Manda patti 1 dozen
• Bake parlor vermicelli and bake parlor masala mix sachet
  

Method:

1. Boil vermicelli in salt water for 5 minutes or until tender. Now drain hot water, put cold water, mix 1 tbsp oil and keep it aside.
2. Now heat oil in pan, put garlic paste, ginger paste, chopped onion and fry on low flame for 2 minutes.
3. Now add chicken breast cubes and masala mix sachet and fry for 1 minute.
4. Now make small tikkiyan.
5. Heat oil in pan and fry kabab on both sides for 5 minutes.
6. Now roll in manda patti and deep fry it.