Chicken Spring Rolls: An All-Time Favourite Snack
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Chicken Spring Roll is a tasty chicken snack, can be made easily at home, with a hint of vinegar and soy sauce to add the flavours to filled chicken vegetables. Served with tamarind chutney, enhances the taste of the snack. The chicken adds juiciness to the snack, making it even more delightful to enjoy on any occasion. This Chinese cuisine is a common snack found at every eatery, small to big restaurants or even with roadside vendors. 

More renowned in East and Southeast Asia, spring rolls are believed to have originated in China. Earlier, these were consumed in the spring and initiated as a spring vegetable filled pancake. Eventually, spring rolls with cabbage and other vegetables or meat were filled in a thinly wrapped cylinder. These were small in size and made crispy after frying. In Hong Kong, spring rolls are available as dimsums and eaten with dipping sauce. Chicken spring rolls and other meat varieties are often used. The filling varies from region to region.

Chicken Spring Rolls require filling of chicken and vegetables of our choice packed in thin maida sheet. It is a favourite snack for both kids and adults. Super quick and easy recipe for chicken spring roll, this requires preparation of filling followed by packing in the sheets and finally deep frying of the rolls.

Here’s the recipe for Chicken Spring Rolls.

Ingredients:

  • 250 gms boiled chicken 
  • 2 medium-sized capsicum
  • 3 tbsps shredded carrot
  • Spring onion
  • 3 tbsps shredded cabbage
  • 1 tbsp ginger-garlic paste
  • 1 tsp coarse green chilli 
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tsp soy sauce
  • 1 tsp vinegar

Method:

For the filling:

  • In a medium sized vessel, heat and add a teaspoon of oil to which add ginger garlic paste, green chillies and chicken. 
  • Saute these three items for a few minutes. Stir continuously.
  • Add salt and black pepper and mix.
  • To this, add one teaspoon each of vinegar and soy sauce.
  • Now, turn off the flame and add capsicum, carrot, cabbage and mix everything together.
  • Mix the spring onions to prepare the filling.
  • Allow this filling to cool down by keeping it aside.
  • Take 2 tbsps maida in a bowl.
  • Add 3-4 tbsps of water.
  • Mix thoroughly to make a thick batter.
  • Roll the batter into thin sheets.

For packing the roll:

  • Take the triangle part of the sheet, and add the filling in the centre.
  • To the corners of the sheet, keep the batter paste. 
  • Bring either side of the triangle together and join to create a pocket.
  • Put the paste above the pocket made.
  • Use the left-out portion on the bottom and paste on the pocket so that the roll starts.
  • Join the top part to complete the roll.
  • Make similar rolls.

For frying spring rolls:

  • Add oil to the wok.
  • Immerse the rolls slowly on a medium low flame.
  • Keep rolling slowly till the rolls become light golden.
  • Take out the rolls on the serving plate along with tamarind chutney.