Chicken-spring-rolls-recipe
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chicken spring rolls recipe, Iftar snacks recipes

A Ramzan iftar snack made using boneless chicken, veggies as the filling and the sheets are made using maida and corn flour batter.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Indian Snacks
Cuisine: Chicken
Servings: 3
Calories: 320kcal
Author: Asiya

Ingredients

Chicken spring roll filling:

  • 1 tbsp oil
  • 1 onion finely shredded
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1 green capsicum finely shredded
  • salt to taste
  • 250 gms boneless chicken
  • 1/2 tsp black pepper powder
  • 1 tsp soy sauce
  • 1 tsp tomato ketchup

Chicken spring rolls batter:

  • 1 cup maida/ all purpose flour
  • 2 tsp corn flour
  • salt to taste
  • 1 cup water

Other ingredients:

  • oil for deep frying
  • 1 egg both white and yellow mixed well
  • bread crumbs for coating

Instructions

Step 1(Boiling the chicken):

  • Take 250 gms boneless chicken, clean and wash the chicken well.
  • Take a pressure cooker, into it add the boneless chicken, salt, tumeric powder, some water.
  • Pressure cook the chicken for 3 whistles on medium flame.
  • Reduce the steam.
  • Remove the cooker lid.
  • Allow the boiled chicken to cool
  • Take the chicken out and make small pieces of chicken.
  • Keep them aside for later use.

Step 2(Chicken spring rolls filling):

  • Firstly, take a pan, add oil and heat it.
  • Into it, add shredded onion, shredded cabbage, shredded carrots, shredded green capsicum.
  • Saute these veggies for 3-4 minutes on medium flame.
  • Add salt as per taste and saute well.
  • Add the boiled chicken pieces, mix well.
  • Stir fry the chicken pieces for few minutes.
  • Add black pepper corn powder, soy sauce, tomato ketchup, mix well.
  • Cook for a minute or two on low flame by stirring in between.
  • Switch off the flame.
  • Keep the filling aside for later use.

Step 3(Chicken spring roll batter):

  • Take a mixing bowl, add 1 cup maida/all purpose flour.
  • Add corn flour, salt to taste, mix the ingredients well.
  • Add water gradually and make a batter.
  • Add more water if required and mix the batter.
  • The batter should not be too thin.
  • Mix the batter without any lumps.
  • Take a gridle/tawa, heat the tawa.
  • Take a ladle full of batter, pour it on the tawa at the centre, spread it as a pancake.
  • Cook the sheet for few seconds and take the sheet out(no need to flip).
  • Similarly, continue making sheets with the rest of the batter.

Step 4(Making of chicken spring rolls by deep frying):

  • Take each spring roll sheet.
  • Pour the chicken stuffing/filling just below the centre of the sheet.
  • Give a fold.
  • Bring the other two ends over the fold.
  • Give a fold again and seal it with left over spring roll batter.
  • Similarly, make chicken spring rolls with the rest of the spring roll sheets.
  • Now take each chicken spring roll, dip the spring roll in beaten egg, then coat the chicken spring roll with bread crumbs.
  • Similarly, dip all the chicken spring rolls in beaten egg and coat them with bread crumbs.
  • Heat oil for deep frying in a wok.
  • Drop the chicken spring rolls in oil.
  • Deep fry them on low flame until they turn golden color on all sides.
  • Take them out and place them on an absorbent paper.
  • Serve hot with tomato ketchup!!!

Notes

1. There are also ready made sheets available quite easily in the market and one can make use of those sheets and yet make delicious spring rolls.
2. Always make sure the tissue paper absorbs all the oil as the spring rolls take in lots of oil and it is necessary to remove the excess oil.

Nutrition

Calories: 320kcal