Crispy Chicken Spring Rolls

Ingredients

Chicken – 200 g
Salt – to taste
Red Chilli paste – 1½ tsp
Ginger garlic paste – ½ tsp
Garam masala – ½ tsp
Chicken masala – ½ tsp
Oil – 2–3 tsp
For the Filling:
Oil – 2 tsp
Onion (sliced) – 1 medium
Green Chilli – 2
Ginger garlic paste – 1 tsp
Shredded carrot – 2
Capsicum – 1½ 1 capsicum shredded ½ capsicum chopped
Soya sauce – 1 tsp
Green Chilli sauce – 2 tsp
Red Chilli sauce – 2 tsp
Tomato ketchup – 2½ tsp
Salt – to taste
For Rolling & Frying:
Spring roll patties – as needed
Maida – 2 tbsp
Water – as needed
Oil – for deep frying

Difficulty : Medium

Serves : 4

Crispy and delicious homemade Chicken Spring Rolls filled with spicy marinated chicken, fresh vegetables, and flavorful sauces. These crunchy rolls are perfect for teatime snacks, parties, or evening cravings. Serve hot with tomato ketchup for the best taste. 🌯🍗

Cooking Steps

1
In a bowl add chicken, salt, red Chilli paste, ginger garlic paste, garam masala and chicken masala. Mix well and keep it aside for 30 minutes.
2
Heat 2–3 tsp oil in a pan and cook the marinated chicken until fully cooked. Shred or cut it into small pieces and keep aside.
3
Heat 2 tsp oil in a pan. Add sliced onion, salt, green Chilli and ginger-garlic paste. Sauté for a minute. Add shredded carrots and capsicum (½ chopped, 1 shredded). Mix well and stir fry for 2–3 minutes.
4
Add the cooked chicken, soya sauce, green Chilli sauce, red Chilli sauce and tomato ketchup.
5
Mix everything well and cook for 2 minutes. Turn off the flame.
6
Mix Maida and water to make a paste and use it to seal the spring rolls.
7
Take a spring roll patty, place some filling in the center, fold the sides and roll tightly. Apply Maida paste and seal the edges properly.
8
Heat oil in a pan and deep fry the rolls until golden brown and crispy.
9
Serve hot with tomato ketchup.