Thinly sliced capsicum-1/2cup
Cooked and Shredded boneless Chicken-1/2cup
Salt to taste
Egg roll wraps-8( if not available in stores, you can make thin chappatis out of maida, egg, salt and water dough)
Heat oil in a pan, add the carrots, capsicum, cabbage and chicken saute well. Then add the pepper powder, ajinomoto and salt, cook for just 2 mins. Set aside the vegetable mixture allow to cool for sometime. Take an egg roll sheet place the veg mixture in the center seal all the sides with water so mixture doesn't comes out and make an roll. do the same for rest of the wraps. Heat oil in a kadai when hot deep fry the prepared rolls until golden brown and serve hot with tomato sauce. Instead of chicken cooked prawns can be used. For vegetarian rolls you can avoid shredded chicken.