🥡 Chicken Spring Rolls Recipe
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📝 Ingredients:
For the Filling:
1 cup boiled & shredded chicken
½ cup cabbage (finely shredded)
½ cup carrots (julienned)
¼ cup capsicum (thinly sliced)
1 small onion (sliced)
2 tsp garlic (finely chopped)
2 tsp soy sauce
1 tsp vinegar
1 tsp black pepper
½ tsp red chilli flakes (optional)
Salt to taste
1 tbsp oil
For Wrapping:
Spring roll sheets (readymade or homemade)
2 tbsp maida + 2 tbsp water (to make sealing paste)
Oil for deep frying
👩🍳 Method:
1. Prepare the Filling:
Heat 1 tbsp oil in a pan.
Add chopped garlic and sliced onion. Sauté for 1 minute.
Add veggies and cook on high flame for 2–3 minutes until slightly soft but still crunchy.
Add shredded chicken, soy sauce, vinegar, pepper, chilli flakes & salt. Mix well.
Cook for 1–2 more minutes and let the filling cool completely.
2. Assemble the Rolls:
Take a spring roll sheet and place some filling near one edge.
Fold in the sides, roll tightly, and seal the edge using the maida-water paste.
Repeat for all sheets.
3. Fry the Rolls:
Heat oil in a deep pan on medium heat.
Fry the spring rolls until golden and crispy.
Drain on paper towels.
4. Serve Hot:
Serve with sweet chilli sauce or schezwan dip.
🧆 Tips:
Freeze extra rolled spring rolls and fry directly when needed.
Ensure the filling is completely cool before rolling to avoid tearing the wrappers.