Chicken spring rolls are made with homemade spring roll sheets. A crispy spring roll sheets outside, shredded chicken mixed with veggies and all other spices inside the roll, gives a tasty mouthwatering recipe. The step-by-step procedure with a detailed video recipe.
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Chicken spring roll recipe in easy steps. Firstly, boil the chicken and later fry the shredded chicken with veggies and all other spices. The second step is to make the dough, roll, and slightly fry, carefully remove the sheets and cut the edges. The third step is to place the chicken filling roll and deep fry them.
Arabian chicken kabsa, chicken parda/potli biryani, chicken Dum Biryani
Tips for the perfect chicken spring rolls:
- To make the superb tasty chicken filling. Just boil, shred and fry the chicken along with veggies.
- Not only grated carrot, cabbage and capsicum, can add or replace other veggies.
- But make sure the veggies should be crunchy, do not over-fry them.
- Toss until all the masala powders are mixed well in the chicken & veggies.
- Can also roll as a single thin chapati sheet, and place the stuffing in a corner.
- Roll as spring rolls, fold and seal it.
- Freeze the spring roll sheets for a week and can use them later.
- For crispy spring rolls, fry over a low flame in order to prevent burning.
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Chicken spring rolls recipe video:
Chicken spring rolls recipe card:
Chicken spring rolls are made with homemade spring roll sheets. A crispy spring roll sheets outside, shredded chicken mixed with veggies and all other spices inside the roll, gives a tasty mouthwatering recipe.
- Boneless chicken – 200 g
- Turmeric powder – (3 pinches + 2 pinches)
- Salt – (1/2 teaspoon+1/2 teaspoon)
- Ginger and garlic paste – 1 tablespoon
- Oil – 1 tablespoon
- Water – 1/2 cup
- Ghee – 1 tablespoon
- Chopped garlic – 1 tablespoon
- Grated carrot – 1 cup
- Capsicum – 3/4 cup
- Chopped cabbage – 1 cup
- Chopped coriander leaves – a handful
- Chopped mint leaves – a handful
- Red chilli powder – 1/2 teaspoon
- Garam masala powder – 1/2 teaspoon
- Pepper powder – 1/2 teaspoon
- Chaat masala – 1/4 teaspoon
- Tomato sauce – 2 tablespoons
- Red chilli sauce – 1 tablespoon
- Lemon juice – 1 tablespoon
- Plain flour(maida) – 3 cups(+2 tablespoon for dusting)
- Salt – 1/2 teaspoon
- Oil – 2 tablespoon
- Plain flour paste – 1 tablespoon
- Oil – 1 cup
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Take a pan and add 200 g of boneless chicken, 3 pinches of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of ginger and garlic paste.
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Also, add 1 tablespoon of oil and 1/2 cup of water and mix well.
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Stir occasionally and cook until the water gets evaporated.
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Dry completely and switch off the fire.
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Let it cool, now shredded the chicken pieces and take them to a plate.
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Set aside and let’s move to the next process.
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Heat a pan over medium flame and add 1 tablespoon of ghee.
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Add 1 tablespoon chopped garlic and a cup of grated carrot.
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Also, add 3/4 cup of capsicum and a cup of chopped cabbage.
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Fry for a minute over a high flame.
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The veggies should be crunchy, do not over-fry them.
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Add a cup of shredded chicken pieces.
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Stir and fry for a minute.
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Add 1/4 of chopped coriander and mint leaves, and mix well.
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Add 2 pinches of turmeric powder, 1/2 teaspoon of red chilli powder and 1/2 teaspoon of garam masala powder.
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Also add 1/2 teaspoon pepper powder, 1/4 teaspoon chaat masala, and 1/2 teaspoon salt mix well.
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Toss until all the masala powders are mixed well in the chicken & veggies.
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Add 2 tablespoon tomato sauce and 1 tablespoon of red chilli sauce or can replace soya sauce.
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Finally, add a tablespoon of lemon juice and mix well.
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Let it cool Set it aside.
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Take a bowl and add 3 cups of plain flour, 1/2 teaspoon salt and 1 tablespoon of oil mix well.
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Pour little by little water and make a smooth puri dough.
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Knead the dough, cover and rest for 10 minutes.
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Divide the dough into puri size balls.
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Take one dough ball, sprinkle flour and roll as puri.
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similarly, roll the rest of the puris.
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Take the first puri spread the oil, sprinkle flour and then place the second puri.
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Repeat the same process and layer 5 of the puris.
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Sprinkle flour for the last 6th puri and roll as thin chapati.
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Heat the Tawa and place the chapati.
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Just fry a minute on both sides over low flame.
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Take it to a plate. Carefully separate the sheets without breaking them.
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We can make 3 chapatis for this dough.
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Cut the edges of the sheets.
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Homemade spring roll sheets /patties are ready to use or Can be refrigerated in an air-tight container and can store for more than a week.
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Take one spring roll sheet on a flat surface
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Place a tablespoon of chicken filling on the corner of the sheet.
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Roll along with folding the edges.
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Spread the flour mixture on the remaining sheet.
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Seal it without any gaps.
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Similarly, make the remaining spring rolls.
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Heat oil over medium flame. Drop the spring rolls in batches.
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Fry over a low flame and flip on another side.
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Fry on both sides until it turns golden and crisp.
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When the spring roll turns crisp then remove it from the oil.
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Take into a serving plate or tissue.
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Similarly, fry the rest of the spring rolls or can freeze and fry later.
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Our crispy chicken spring rolls are ready to serve.
-
Prefer to serve immediately or can serve later.
- To make the superb tasty chicken filling. Just boil, shred and fry the chicken along with veggies.
- Not only grated carrot, cabbage and capsicum, can add or replace other veggies.
- But make sure the veggies should be crunchy, do not over-fry them.
- Toss until all the masala powders are mixed well in the chicken & veggies.
- Can also roll as a single thin chapati sheet, and place the stuffing in a corner.
- Roll as spring rolls, fold and seal it.
- Freeze the spring roll sheets for a week and can use them later.
- For crispy spring rolls, fry over a low flame in order to prevent burning.
Step-by-step procedure for chicken spring rolls:
Chicken filling:
Boiling:
Take a pan and add 200 g of boneless chicken, 3 pinches of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of ginger and garlic paste.
Also, add 1 tablespoon of oil and 1/2 cup of water and mix well.
Stir occasionally and cook until the water gets evaporated.
Dry completely and switch off the fire.
Let it cool, now shredded the chicken pieces and take them to a plate.
Set aside and let’s move to the next process.
Frying:
Heat a pan over medium flame and add 1 tablespoon of ghee.
Add 1 tablespoon chopped garlic and a cup of grated carrot.
Also, add 3/4 cup of capsicum and a cup of chopped cabbage.
Fry for a minute over a high flame.
The veggies should be crunchy, do not over-fry them.
Add a cup of shredded chicken pieces.
Stir and fry for a minute.
Add 1/4 of chopped coriander and mint leaves, and mix well.
Add 2 pinches of turmeric powder, 1/2 teaspoon of red chilli powder and 1/2 teaspoon of garam masala powder.
Also add 1/2 teaspoon pepper powder, 1/4 teaspoon chaat masala, and 1/2 teaspoon salt mix well.
Toss until all the masala powders are mixed well in the chicken & veggies.
Add 2 tablespoon tomato sauce and 1 tablespoon of red chilli sauce or can replace soya sauce.
Finally, add a tablespoon of lemon juice and mix well.
Let it cool Set it aside.
Homemade spring roll sheets:
Making dough:
Take a bowl and add 3 cups of plain flour, 1/2 teaspoon salt and 1 tablespoon of oil mix well.
Pour little by little water and make a smooth puri dough.
Knead the dough, cover and rest for 10 minutes.
Divide the dough into puri size balls.
Rolling:
Take one dough ball, sprinkle flour and roll as puri.
similarly, roll the rest of the puris.
Take the first puri spread the oil, sprinkle flour and then place the second puri.
Repeat the same process and layer 5 of the puris.
Sprinkle flour for the last 6th puri and roll as thin chapati.
Frying:
Heat the Tawa and place the chapati.
Just fry a minute on both sides over low flame.
Separating the sheets:
Take it to a plate. Carefully separate the sheets without breaking them.
We can make 3 chapatis for this dough.
Cut the edges of the sheets.
Homemade spring roll sheets /patties are ready to use or Can be refrigerated in an air-tight container and can store for more than a week.
Folding spring rolls:
Take one spring roll sheet on a flat surface
Place a tablespoon of chicken filling on the corner of the sheet.
Roll along with folding the edges.
Spread the flour mixture on the remaining sheet.
Seal it without any gaps.
Similarly, make the remaining spring rolls.
Deep frying spring rolls:
Heat oil over medium flame. Drop the spring rolls in batches.
Fry over a low flame and flip on another side.
Fry on both sides until it turns golden and crisp.
When the spring roll turns crisp then remove it from the oil.
Take into a serving plate or tissue.
Similarly, fry the rest of the spring rolls or can freeze and fry later.
Our crispy chicken spring rolls are ready to serve.
Prefer to serve immediately or can serve later.
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