Spring rolls, stuffed with shredded chicken and vegetables, flavored with soya sauce and fried to make an appetising starter or snack.
Sizzling chicken spring rolls are favourite snacks of non-vegetarian lovers. The recipe originated in China and is famous for its unique taste as well as style of preparation.
Normally, one would find this recipe across many streets food lanes in India where vendors are selling this Chinese delights. The recipe is widely relished in the evening as a snack and is made by deep frying the rolls stuffed with vegetables and shredded chicken.
If you are wondering how to make it, follow our step by step recipe tutorial. It is made by mixing maida, corn flour and egg for making pancakes inside which veggies and chicken is stuffed. It is rolled and fried to perfection. Best to be relished sizzling hot!
Combine all the ingredients for the pancake and set aside for about 30 mins. In the meantime prepare the filling for the rolls.
Method for the Filling:
Heat oil, add ginger and garlic and saute till it gives an aroma, add chilly and onion and fry on sim till transparent. Add the carrot and capsicum and cook on sim for about 5-7 mins, add the boiled and shredded chicken and mix well, add salt, soya sauce, pepper and ajinomoto. Mix well and remove the filling from heat and let it cool.
To Prepare the Pancake :
Lightly grease a non - stick pan and pour a ladle of batter and prepare thin round pancakes and set aside to cool.
To Assemble the Rolls :
Take a pancake and place about 1 tbsp of filling in the centre, fold the sides of the pancake and bring it to the centre, then roll it up securely in the shape of a roll. Seal the end with a little maida paste. (About 2 tbsp maida mixed with enough water to make a thick paste for sealing the end). Deep fry the rolls and serve hot with tomato ketchup. Goes well as a starter.
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.