Chicken Spring roll

Ingredients for wrapping

1/2 cup all-purpose flour
1/4 cup cornflour
a pinch of turmeric powder
3/4 cup water or more to make a smooth  batter
a pinch of salt

Combine the flour, cornflour, turmeric powder, water and salt in a bowl and whisk well until well combined and there are no lumps. The batter will be runny.

Heat and grease a nonstick pan with oil. Once the pan is hot, with heat on medium, pour a ladle of the batter into the pan and tilt the pan around quickly to make a thin circle.

Cook on medium heat until you see the sides are beginning to peel off. When the sides begin to peel off, turn the wrapper and cook on the other side for a few seconds.

Repeat with the remaining batter to make more wrappers.

Filling can be made with 200 g - chicken, boiled and shredded 50 g - carrot, grated 25 g - capsicum, thinly sliced 100 g - onion, thinly sliced 3 - green chillies, chopped 6 flakes - garlic, chopped 1 tsp - ginger, 2 pinches - black pepper powder and coriander leaves.
Roll the wrapper with the fillings inside and paste the ends with some wet flour. deep fry in oil.