Singaporean Chicken Rolls

Description
Stuffing (use any stuffing of your choice)


 * 250 gm - boneless Chicken (could substitute with sear fish)
 * 250 gm - potatoes
 * 250 gm - onions
 * 2 tblspn - red pepper (red capsicum)
 * 2 tblspn - curry powder (fine mixture of chilli powder, coriander powder, turmeric powder and a pinch of garam masala powder)
 * 1/4 cup - oil
 * salt to taste

For the roll:


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

For frying:


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



Ingredients
First make the stuffing: Boil the potatoes and peel off the skin. Cut Chicken into small pieces. Dice onions. 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. Add the curry powder, red pepper and salt and cook for 10 minutes. Remove from stove and place where it is easily accessible.

Now for the pancakes: Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with a paper towel soaked in butter or oil. Pour in the batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Keep on a plate and place the stuffing on top. Tuck in the sides of the pancake to make parallel edges. 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. Finally dip each roll into the beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown colour.