Crispy Chicken Rice Rolls Recipe

About this recipe

Crispy Chicken Rice Rolls bring together the perfect combination of textures and flavors to satisfy your snack cravings. These rolls are made with tender chicken breast, fluffy rice, and a medley of vegetables, all seasoned with Indian spices like turmeric and chili powder for a bold kick. The rolls are shallow-fried to golden perfection, delivering a crispy exterior and a hearty, flavorful filling inside. Packed with 20g of protein, they are ideal for gym-goers or anyone looking for a nutritious yet indulgent bite. Easy to prepare in just 40 minutes, these rolls are best served warm and are perfect for a quick snack or as an appetizer for casual gatherings. With balanced macros and a touch of spice, Crispy Chicken Rice Rolls are sure to please both your taste buds and your nutritional goals.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 kg Rice
• 500 g Spt Frozen Mixed Vegetables
• - Ginger Powder
• 20 g Turmeric Powder
• 10G Red Chili Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 670Ml Winn Vinegar
• - Corn Starch Powder
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash the chicken breast thoroughly and cut into thin strips for easy cooking.
2. 2. Cook the rice in boiling water until it is fluffy and fully cooked, then set aside to cool.
3. 3. Heat 1 tablespoon of oil in a pan and sauté the chicken strips until golden brown and fully cooked.
4. 4. Add ginger powder, turmeric, chili powder, and salt to the chicken and stir well for even seasoning.
5. 5. Boil the frozen mixed vegetables for 5 minutes, then drain and mix them with the cooked rice.
6. 6. Combine the seasoned chicken with the rice and vegetable mixture, ensuring even distribution of flavors.
7. 7. Mix cornstarch with water to create a paste and brush it along the edges of the rice rolls for sealing.
8. 8. Take small portions of the mixture and roll them tightly into cylindrical shapes, using cornstarch paste to seal.
9. 9. Heat the remaining oil in a pan and shallow fry the rolls until crispy and golden brown on all sides.
10. 10. Drain the rolls on paper towels to remove excess oil before serving warm.