Lumpia Chicken-Cheese Rolls

I was compelled to finish the tin of processed cheese in my mum's freezer before i leave. so i'd been snooping around for feasible cheese recipes. and i came across this simple recipe in eatgreek.net. thank you Livya for contributing to cheese depletion :) this recipe didn't turn out to be so simple for me because i had to roll out the dough to make the sheets. we don't get pastry sheets here readily available. if you can buy yourself some, these rolls are there before you as quick as wind. i have also been hunting for various delicious fillings for these standard rolls of mine. you can try my spring roll filling which is spicier and colorful. or you can use more chicken and less veggies and season with cilantro and mint for an Asian taste. it's all equally exciting.

filling

chicken pieces-500 gm (boiled in a little salt and pepper; deboned and shredded)
processed cheese-1 cup
olive oil or any vegetable oil
pepper powder

Boil the chicken pieces with salt and pepper. debone and shred finely by running in the grinder just once. cut the cheese. grate it or run in the grinder just once. mix the chicken and cheese thoroughly and loosely adding enough pepper. if the cheese is salted (mine was) check for salt and add only finally after mixing the chicken and cheese. keep this aside.

rolls

maida (Toni, it's all purpose flour!)-2 cups
water or preferrably milk-as reqd; 1/2 cup or a little over that
salt-to taste
egg-1
fat (dalda) or oil-1tbsp

Sift the flour. add the beaten egg, salt and fat or oil. add enough water or milk and knead well to make a smooth dough. keep it covered for twenty mins. make small balls and roll out each into mini puris. after the entire dough is rolled out like this take a small puri and oil it well on one side. take another puri and stick it on the oiled one. roll out the doubled puri into a roti size thinning out especially the edges. do the enitre lot like this. on a hot tawa fry the big-sized rotis slightly on one side. turn quickly and fry slightly on the other side. take off the tawa and even as it's hot separate them carefully. do the entire lot like this to get slightly done maida rotis.

Take adequate amount of filling (1-11/2 tbsp) and put it on the edge of one roti. roll it tightly gathering the sides within and as you finish rolling it stick the other edge on the rolled roti using maida batter (mix some maida and water to get a viscous batter). do up the whole stuff like this. this is time-consuming and i don't so much enjoy it. i feel like a line cook!! dab some olive oil or vegetable oil on the rolls and bake them at 150 C for ten-fifteen mins turning sides. make sure they don't burn. adjust the time likewise. have it hot with sauce of your choice. this batter and filling gives you twenty-twenty five rolls. freeze the rest and bake them to your convenience.

Courtesy: eatgreek.net