Chicken Spring Rolls Recipe
Ingredients
For the Spring Roll Sheets
2 cups of flour (approximately 250-300 grams)
1/4 teaspoon of salt
1 tablespoon of oil
Water (for kneading the dough)
For the Stuffing
1 tablespoon of oil
1-2 tablespoons of chopped garlic
* 1 tablespoon of chopped ginger
250 grams of boneless chicken (boiled and shredded)
* 1 large carrot (julienned)
1 bell pepper (any color, thinly sliced)
* 1/2 cabbage (sliced lengthwise)
3/4 teaspoon of salt (or to taste)
* 1.5 tablespoons of dark soy sauce
* 1.5 tablespoons of white vinegar
1 tablespoon of chili sauce or hot sauce
1 teaspoon of crushed red chilies
* 1 teaspoon of black pepper powder
* 1 bunch of green onions (chopped)
For the Flour Paste (to seal the rolls)
2-3 tablespoons of flour
Water (to make the paste)
Let’s Start Recipe
Today, we will prepare a very delicious, crispy, and tasty chicken spring roll recipe that is even better than the ones served in hotels and restaurants.
The recipe is very easy to make, and it’s a flavorful treat you can enjoy for Iftar dinner. Let’s start the recipe right away!
Step 1: Preparing the Spring Roll Sheets
To begin, take two cups of flour in a bowl, which weighs around 250 to 300 grams. Add 1/4 teaspoon of salt and 1 tablespoon of oil. Mix the salt and oil into the flour well. Once mixed, add water gradually to knead the dough. The dough should be medium-soft, not too tight or too soft. It should be kneaded the same way as roti dough. After kneading it for about 4-5 minutes, apply some oil to the dough, spread it well, and cover it. Let it rest for 10 to 20 minutes.
Step 2: Kneading and Rolling the Dough
After 20 minutes, the dough should be soft and well-rested. Knead it again to make it smooth. Divide the dough into two parts and keep one part covered. From the other part, make small pedas (balls) about the size of a puri. Roll each peda into a small, round shape. Prepare three pedas initially, or as many as you can handle. Roll each peda evenly, ensuring uniform thickness throughout. Once done, roll each sheet as thin as possible.
Step 3: Cooking the Sheets
Place the rolled sheets on a heated pan on low flame. Let them cook until they start getting slightly dry. Flip the sheet over and repeat the process until the sheets start separating from one another. Carefully separate each sheet, as oil and dry flour were applied between them to prevent sticking. After all sheets are separated, cover them with a cotton cloth to avoid drying out.
Step 4: Preparing the Stuffing
Now, let’s move on to making the stuffing. In a pan, add 1 tablespoon of oil, followed by 1-2 tablespoons of chopped garlic and 1 tablespoon of chopped ginger. Fry them on low to medium flame for 1-1.5 minutes. Once fried, add 250 grams of boiled shredded boneless chicken to the pan. Mix the chicken with the ginger-garlic mixture and cook for 1 minute on low flame.
Step 5: Adding Vegetables and Spices
Add vegetables to the chicken. Use 1 large carrot, julienned, and 1 bell pepper (any color). Cut them into thin strips, along with half a cabbage. Cook the vegetables and chicken together on high flame for 1 to 1.5 minutes. The vegetables should retain their crunch and not become too soft.
Now, add the following spices:
3/4 teaspoon of salt
1.5 tablespoons of dark soy sauce
1.5 tablespoons of white vinegar
*1 tablespoon of chili sauce or hot sauce
* 1 teaspoon of crushed red chilies
1 teaspoon of black pepper powder
Mix the spices well and cook on high flame for 1 minute. Once mixed, add 1 bunch of green onions (chopped). Stir well but avoid cooking too much. The stuffing should remain dry and not wet.
Step 6: Preparing the Flour Paste for Sealing
To seal the rolls, prepare a paste by mixing 2-3 tablespoons of flour with water. The paste should be thick and lump-free.
Step 7: Assembling the Spring Rolls
Take a sheet of the prepared spring roll dough. Place 2-3 tablespoons of the chicken-vegetable stuffing on one side and spread it evenly. Fold the edges tightly and apply the flour paste on both sides to seal it. Roll the spring roll tightly, and apply more paste at the edge to ensure it doesn’t open while frying.
Step 8: Storing or Frying the Rolls
At this point, you can store the spring rolls in a ziplock bag or airtight container in the deep freezer for 1-1.5 months. Whenever you want to fry them, take them out 15-20 minutes before frying.
To fry, heat oil in a pan on medium flame. The oil should be moderately hot—not too hot, or the rolls will burn. Fry the spring rolls until they turn golden brown. It will take about 7-8 minutes. Keep turning them occasionally so that they cook evenly.
Step 9: Serving the Spring Rolls
After frying, serve the spring rolls hot with tomato ketchup, mayonnaise, sweet tamarind chutney or any dip of your choice. These spring rolls are perfect for a crispy, crunchy snack.
Tip
These chicken spring rolls are incredibly tasty and easy to make. You can prepare them in large quantities and store them in the deep freezer.Try this recipe at home, and enjoy these crispy, crunchy delights! If you liked the recipe, don’t forget to like and Comment the Post.
Thank you….♥️