Singaporean Chicken Rolls

Stuffing

 * 250 gm boneless chicken (could substitute with seared fish)
 * 250 gm potatoes
 * 250 gm onions
 * 2 tbsp red pepper (red capsicum)
 * 2 tbsp curry powder (fine mixture of chilli powder, coriander powder, turmeric powder and a pinch of garam masala powder)
 * ¼ cup oil
 * salt to taste

Rolls

 * 250 gm flour
 * 2 cups milk
 * 1 egg
 * salt to taste

For frying

 * 3 cups oil
 * 2 eggs
 * 1 can bread crumbs

Stuffing

 * 1) Boil the potatoes and peel off the skin.
 * 2) Cut chicken into small pieces.
 * 3) Dice onions.
 * 4) Add the oil to a pan at medium heat. Add the onions, chicken, and potatoes in that order leaving about half a minute between each and cook for 4 minutes.
 * 5) Add the curry powder, red pepper and salt and cook for 10 minutes.
 * 6) Remove from stove and place where it is easily accessible.

Rolls

 * 1) Mix the flour, milk and eggs using a mixer.
 * 2) Heat a non-stick pan which has been wiped with a paper towel soaked in butter or oil.
 * 3) Pour in the batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake.
 * 4) Keep on a plate and place the stuffing on top.
 * 5) Tuck in the sides of the pancake to make parallel edges.
 * 6) Roll the pancake to make a roll. Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool before adding the stuffing, as this makes the pancake less malleable.
 * 7) Finally dip each roll into the beaten egg and coat all round.
 * 8) Then coat with bread crumbs and deep fry until medium brown colour.