In my previous post, I have explained with detail about how to make and store best spring roll wrapper at home. It will be unfair if those paper thin sheets are not put into use to make something which most of us are in love with. They are first thing to order whenever we visit any Indo Chinese joint, yes I am talking about spring rolls. Spring rolls are crisp yummy Indo Chinese snack/starter that most times makes to the menu in any party or occasion. Today, I am sharing with you chicken spring roll recipe that I have been making past 10 years and it had never let me down since then. If you are a vegetarian, you can follow the same recipe to make vegetable spring roll with the addition of some sprouts, french beans and some noodles. To give it an interesting twist you can also add mushrooms, tofu, corn and even paneer, but the base for the filling I have mentioned below will be the same. The most essential thing about this recipe is, you can make the roll in bulk and freeze them easily up to a month, all you need is to take them out and immediately deep fry them to golden brown and crisp. This idea works greatest for the parties or any get-togethers. And even for the snacks for kids as it is ready in minutes. This Chicken Spring roll recipe is fully adored not only by my family but friends and neighbors too, once you relish I bet you will enjoy it every other day especially during this chilly monsoon and your batch will not last even for a week 🙂
So, you have the recipe ready for best homemade spring roll sheets and well as spring roll, stream yourself to the kitchen and start making the batch in bulk.
400 gms, boneless chicken, boiled and shredded
2 cups, cabbage, shredded
1 bunch of spring onions, greens and whites, finely and separately chopped
1 cup, carrot, finely chopped
1 cup, green pepper(capsicum), finely chopped
2 tablespoons, celery sticks, finely chopped(optional)
1 tablespoon, soy sauce
1 tablespoon, red chili sauce
½ teaspoon, green chilies, chopped
1 tablespoon, garlic, finely chopped
3 tablespoons, sesame oil
Salt and pepper to taste
Spring Roll Wrappers as required
Cornflour and water to make a slurry
Oil for deep frying
In a wok or kadhai, heat sesame oil
Add garlic and fry for few seconds
Add spring onions whites, green chilies, and sauté on high for half a minute
Add Cabbage and carrot and sauté on high for 2-3 minutes so that all the water evaporates
Add green peppers, celery, chicken, soy sauce, red chili sauce and mix. Sauté on high for a minute or two
Add spring onion greens, salt and pepper and sauté for another minute.
Take it off the heat and cool
To Assemble Spring Roll:
Take one wrapper, place tablespoon or two of the filling at one corner. Apply corn flour slurry on the edges with your finger tip.
Roll it once tightly to secure the filling and then fold the sides inside, now, roll it full until you reach the corner of the roll such that every side sticks well
Repeat the same for all the rolls
Place the rolls in the fridge for 45 minutes.
Heat the oil in deep kadhai or a wok
Deep fry the spring rolls until brown and crisp.
Drain them on absorbent towel.
Cut them and serve hot with chili sauce or dip