Chicken and Vegetable Spring Rolls

Chicken and Vegetable Spring Rolls

Chicken and Vegetable Spring Rolls is an interesting snack recipe.It is a great fusion of chicken and vegetables. Serve this recipe for Iftar to your loved ones.


Enjoy this Chinese recipe  with tomato ketchup and mayonnaise . Try now!


Ingredients to make Chicken and Vegetable Spring Rolls:

10 spring roll sheets

1/2 small cabbage

3 cup vegetable oil

For Marination

1/2 teaspoon salt
1 tablespoon corn flour
1/2 teaspoon white pepper powder

For Filling

 2 medium carrot
1 large onion
10 cloves garlic
1 tablespoon soy sauce
1 cup sprout bean
500 gm chicken
1 tablespoon ginger
1 tablespoon red chilli sauce


Wash and marinate the chicken with 1/2 tsp salt, 1/4 tsp white pepper powder and about 1 tbsp cornflour. Put this marinated minced chicken in the hot oil. Keep stirring well else the chicken will stick together and form a lump. You can’t break the lump later. So be careful!
Cook on low flame and keep breaking the part. Continue cooking till moisture evaporates. Once it is done, take out in a bowl and keep aside. Next wipe the pan clean and heat 1 tbsp oil again.
Add chopped garlic and ginger. Saute for few seconds. Now for onions and saute for a while. You don’t need to make it brown. When the onions are translucent add all the veggies – carrot julienne, shredded cabbage and sprouts. You can add any vegetables of your choice but don’t add those vegetables whose water content is too much like tomato because it could make your filling soggy. Just toss them.
Veggies don’t take much time to cook and don’t overcook them as the veggies will be cooked while deep frying the spring rolls. Half cook all the vegetables till they are crunchy and so that you can bite them easily. This should not take more than 2-3 minutes.
Then add chicken. Toss for a while. Don’t add salt until the veggies are cooked completely. as adding salt before will lose the water content of the vegetables. When the vegetables are being cooked, add chopped spring onions, salt and pepper. Mix well. The filling is done. Take out in a plate. Let it come down to room temperature so that you can easily handle itz
To prepare the spring rolls now, take one spring roll sheet and place on a clean, dry surface. Cover rest of the roll sheets with a towel to keep moist, else they will dry out and crack quickly if left uncovered.
Now place 1 tablespoon of the filling near corner. Make sure you do not add more than that! The less the filling, the better. Overstuffed spring rolls break apart in the oil. Fold over the corner. Roll tight.
Fold over left side. Leave no space or air pockets. Air pockets cause for oil seepage and result is oily roll. Fold over the other side. And again make sure no air pockets, right!
Roll up tightly towards the top corner. Brush a little cornstarch slurry along the edge. Close it up. Your spring roll is ready. Make some more and prepare oil for deep frying.
Slide the spring rolls in the hot oil carefully. Don’t over-crowd the spring rolls in the pan. They won’t cook evenly. Keep flipping it over to get even coloring. Fry until the roll is golden brown.
The hot, crispy spring rolls are all ready to take out. Place them on paper towel to soak the excess oil. Once the spring rolls are oil free, garnish as you like and serve hot with your favorite dip.
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