Pasta Spring rolls

INGREDIENTS:
Chicken Breast (cut into cubes) 300g
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili (sliced) 3-4
Carrot (sliced) 1 medium
Spring Onion (sliced) 3 pcs
Oil ½ cup
Onion (chopped) 1 medium
Bread Slice 2 pcs
Manda patti 1 dozen
Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)
METHOD:
Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.
In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute.
Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes.
Roll them in the manda patti. Deep fry.