• 20 spring roll wrappers 12cm/in square Chicken veg. filling
• 250 gms boneless chicken cut into strips
• 125 gms cabbage (chopped)
• 125 gms carrot (chopped)
• 125 gms green capsicum chilli (pepper)
• 2 table spoon soy sauce
• 2 table spoon tomato ketchup
• 1/2 tsp aji-no-moto
• salt for taste
• 2 table spoon oil (vegetable oil for deep-frying)

Heat oil in large pan and saute chicken for about 4-5 minutes. When chicken gets dried add carrot, cabbage, green capsicum chilli, soy sauce, aji-no-moto, tomato ketchup and salt for taste. Stir it will together for 1 minute and keep aside for 1 hour to get cool. Put one table spoon of filling in the centre of each wrapper and fold as roll and seal both the sides of the roll by using water. Heat vegetable oil in a large sauce pan and fry spring rolls (few at a time) for 3-4 minutes until it turms to golden colour and place them into drainer and serve immediately with tomato ketchup or hot sauce.