Website of the Year India 2015



Sizzling Chicken Spring Rolls Recipe

Sizzling Chicken Spring Rolls is a popular Chinese Snack
Author :
 
On :
Wednesday, 29 July, 2015
Category :
Non-Vegetarian
Course :
Snack
Cuisine :
Chinese
Technique :
Deep Fry
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3.5 based on 100 votes
3.5

Spring rolls, stuffed with shredded chicken and vegetables, flavored with soya sauce and fried to make an appetising starter or snack.

Ingredients

  • 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.
  • How to Make Sizzling Chicken Spring Rolls:

    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.



     

    Bawarchi of the week

    Niya Prakash

    Niya Prakash

    A home maker from Chennai, Niya is an avid food lover/blogger with passion for cooking. Over the past 5 years, she has developed over 1700 recipes.

    know more