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Chicken Spring Rolls

Chicken Spring Rolls is a popular Indian Snack
Author :
Category :
Course :
Cuisine :
Technique :
Deep Fry
Difficulty :
Servings :
Serves 2


Ingredients for the Filling :

200 g - chicken, boiled and shredded

50 g - carrot, grated

25 g - capsicum, thinly sliced

100 g - onion, thinly sliced

3 - green chillies, chopped

6 flakes - garlic, chopped

1 tsp - ginger, chopped

1 tsp - soya sauce

2 pinches - black pepper powder

2-3 tbsp - refined oil

A pinch of Ajinomoto

Salt to taste

Oil for deep frying

Ingredients for the Pancake :

1 cup - Maida

2 cups - Corn flour

1- Egg

3 cups - water

Salt, a pinch or more accordingly.


  1. Method for Pancake:
  2. Combine all the ingredients for the pancake and set aside for about 30 mins. In the meantime prepare the filling for the rolls.
  3. Method for the Filling:
  4. 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.
  5. To Prepare the Pancake :
  6. Lightly grease a non - stick pan and pour a ladle of batter and prepare thin round pancakes and set aside to cool.
  7. To Assemble the Rolls :
  8. 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.
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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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