THAI CHICKEN ROLL Ingredients 2 tablespoons Thai sweet chilli sauce 100 grams boneless chicken breasts, boiled and shredded 4 rice paper sheets, soaked 1 tablespoon oil 2-3 spring onion bulbs, finely chopped ¾ cup shredded cabbage 2 teaspoons ginger-garlic paste 1 small green capsicum, cut into strips 1 small red capsicum, cut into strips 1 small yellow capsicum, cut into strips 1 tablespoon soy sauce Salt to taste White pepper powder to taste Method 1. Heat oil in a non-stick pan. Add spring onion bulbs and sauté till translucent. 2. Add cabbage, mix and sauté for 1-2 minutes. Add ginger-garlic paste, mix and sauté for a minute. 3. Add green, red and yellow capsicum, mix and cook for 1-2 minutes. Add soy sauce and Thai sweet chilli sauce, mix and cook for a minute. 4. Add chicken and mix well. Add salt and pepper powder, mix well and cook for a minute. Remove from heat and set aside to cool. 5. Place a muslin cloth on a plate. Put rice paper sheets on it, one by one, place a generous portion of chicken mixture on one side and roll. Refrigerate for 10 minutes. 6. Serve with sweet chilli sauce. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor