Chicken spring Rolls

A very popular  Indo Chinese snack, spring rolls are a kind of fill and roll appetizers said to be originally a popular street food in China and other South East Asian countries. These rolls are crispy on the outside and nice and crunchy on the inside. The filling has a strong taste of soy bean sauce which gives it the traditional Indo Chinese flavor. The rolls are loaded with generous amounts of chicken and a lot of rich veggies so the snack in itself is tummy filling. The ingredients are easily available and a perfect make for a rainy day tea time snack.IMG_20160611_174949869

Ingredients:

  • Chicken breast pieces – 2 or 3
  • Cabbage – a cup thinly sliced
  • Carrot – a cup thinly sliced
  • Onions – a cup
  • Capsicum – a cup thinly sliced
  • Ginger garlic paste- 2 teaspoons
  • Soy bean sauce- 2 teaspoons
  • pepper powder – 2 teaspoons
  • Olive oil – 2 tablespoons
  • salt to taste
  • Oil to deep fry
  • All purpose flour – 2 cups/Spring roll leaves

Method:

For the Spring roll leaf:

  1. Knead a dough by adding hot water and salt to the all purpose flour. Knead until smooth. Keep aside for few minutes
  2. Roll out Small roti sized circles fry both sides on a pan until slightly changes colour.
  3. Do not over cook.
  4. Cover the rolled leaves and set aside.

For the filling:

  1. Cook the chicken breasts adding a bit of salt and pepper
  2. Shred the chicken pieces and set aside
  3. Heat olive oil in a pan and add the onions and saute
  4. Add the ginger garlic paste.
  5. Add the shredded chicken and fry for a minute
  6. Toss in all the vegetables one by one and fry on high flame
  7. Add some soy bean sauce and stir well.
  8. Add a spoonful of chicken stock obtained while cooking the breasts and cover and cook on medium flame for about 4-5 mins. Do not over cook as we need the crunchiness of the veggies to be retained.
  9. Add pepper powder and stir well and turn off the flame.
  10. Once the filling cools down, take a generous amount of filling and place it in one corner of the leaf and roll well.
  11. Make a paste out of flour and water and use it to seal the sides of the spring rolls.
  12. Deep fry until golden brown.

Notes:

  1. You can add any vegetables of your choice while making the filling. You can even add boiled noodles and it will taste great.

 

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