Chicken Spring Rolls Recipe

About this recipe

Chicken Spring Rolls are a delightful fusion snack that combines tender, spiced chicken with crisp vegetables wrapped in a thin, flaky wrapper. Lightly fried to golden perfection, they are served with a tangy dipping sauce, making them an irresistible treat for your family gatherings.

Ingredients

• 1 bunch Spring Onion
• 500 g Chicken Whole
• 80 g Soya Sauce
• 1 pc (approx. 500 g to 800 g) Cabbage
• 50 Grms Garam Masala Handmade Spices 50 Grms
• - Garlic Paste
• loose Ginger
• - Chilli Green 100 G
• - Red Chilli Powder
• 250 g Carrot
• 1 liter Sunflower Oil
• 500 g Refined Flour

Instructions

1. 1. In a skillet, heat 2 tablespoons of oil over medium heat. Add minced garlic, ginger, and green chilies, sautéing for 2 minutes until fragrant.
2. 2. Add the minced chicken to the skillet and cook for 8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Season with soy sauce, red chili powder, and garam masala. Mix well and set aside to cool.
3. 3. In a large bowl, combine the shredded cabbage, grated carrots, and chopped spring onions. Add the cooked chicken mixture and toss until evenly combined.
4. 4. Take a spring roll wrapper and place it on a flat surface. Place 2 tablespoons of the filling near one edge of the wrapper. Roll it tightly, folding in the sides to secure the filling, and seal the edge with a mixture of flour and water.
5. 5. Heat oil in a deep frying pan over medium heat. Fry the spring rolls in batches for 6-8 minutes or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
6. 6. Serve the hot spring rolls with sweet chili sauce or mint-coriander chutney for dipping.