Chicken Spring Rolls / Chinese Spring Rolls / Chicken Spring Rolls Recipe / Crispy Fried Spring Rolls / How to make Chicken Spring Rolls

Chicken Spring Rolls / Chinese Spring Rolls / Chicken Spring Rolls Recipe / Crispy Fried Spring Rolls / How to make Chicken Spring Rolls

Rate this recipe

Who doesn’t love some golden fried Chicken spring rolls, this is the first item my family orders whenever we visit an Indo Chinese restaurant, but as now the spring roll wrappers are so easily available everywhere, so why not make them at home. I was somehow not satisfied with the restaurant version of this dish as many times they serve these soggy and oily version,  I hate it when they murder the dish like this. A perfect spring roll should be smooth, light, with a crispy-crackly skin and the filling full of crisp-tender veggies along with juicy bits of perfectly cooked chicken, the balance of the sauces and the ingredients should be such so that you should be able to taste and distinguish every single ingredient in the filling. The veggies should still have a bite when you bite in them that crunch in the veggies takes this dish to another level, so take care not to overcook them.

IMG_7667-min

The spring rolls which we have in restaurants are so greasy and oily because they are not fried correctly and as they are in a hurry they fill the steaming hot filling inside making them soggy too, its necessary to cool the filling on a flat surface and if any moisture comes out while cooling, discard it. Always shape the rolls with the cooled filling mixture and fry them few at a time on medium flame, don’t overcrowd the frying pan, if you fry a big batch in the oil the temperature of the oil drops and that is the reason the frying rolls absorb more oil and becomes greasy. If you take care of some little tips and tricks then you can make better spring rolls at your own  kitchen easily, no need to order from outside anymore.

The homemade version is always a better choice as it’s made in a much hygienic condition in your own kitchen and you know what is going in your food, moreover, you will have a choice of playing with different types of ingredients every time you make them, and enjoy different varieties and flavors. This time I have made a Chicken and vegetable filling, but you can make different varieties by keeping the base recipe same and add any other choice of cooked meat or shrimps, and if you are a vegetarian then simply skip the meat part altogether and substitute it with either tofu, paneer, corn or mushrooms etc. You can also throw in some cooked noodles for a different texture in the filling, just play with your creative mind and come up with different filling ideas every time believe me it’s so much fun.

IMG_7697-min

The best part of this recipe is that, you can make a big batch of these rolls and freeze them in Ziploc bags in the deep freezer and store them easily for about a month. All you need to do when you are ready to serve them is, take them out of the freezer and deep fry them till golden brown and crisp. This recipe works great for parties or get-together as you can make a batch of these prior and fry them when you are ready to serve your guests,  a yummy snack is ready in a flash.

So what are you waiting for go ahead and try this recipe of crispy crunchy and juicy “Chicken Spring Rolls” in the comfort of your own kitchen and bring a smile on the face of someone you love and  make them happy, surprise your family and friends with this Indo Chinese all-time favorite appetizer and enjoy. Till then Happy Cooking…

IMG_7663-min

If you do try this recipe do share a feedback with me either here in the comments section or else tag #spiceaffairs on Instagram with a pic of the dish you made with this recipe. I would be happy to see what you all came up within your own kitchen. Have shared many more indo Chinese recipes and starters on my blog both veg and non-veg do click on the names given below to check their recipes hope you will like them too.

RICE PAPER CHICKEN SPRING ROLLS

CHICKEN LOLLYPOP

ALOO KEEMA CHOP

CHILLY CHICKEN DRY

CRUMB FRIED MUTTON CHOPS

FISH RAWA FRY

THAI ROAST CHICKEN

LAHORI CHICKEN CHARGHA

RECIPE FOR CHICKEN SPRING ROLLS
Ingredients to marinate and cook the chicken:

  • 1big – Chicken breast boneless cut into small thin strips
  • 1 tbsp – Cornflour
  • 1 tsp – Green chili sauce
  • ½ tsp – Soya sauce
  • 1 tsp – White vinegar
  • ½ tsp – Black pepper powder
  • Salt to taste
  • 1 tbsp oil to cook the chicken

Method to marinate and cook the chicken:

  1. Take the cut chicken into a mixing bowl add to it green chili sauce, soya sauce, salt, pepper powder, cornflour, vinegar and mix well. marinate this for at least ½ an hour.
  2. After marinating for half an hour, heat 1 tbsp of oil in a pan when the oil is hot enough add the marinated chicken and stir-fry on high to medium flame till the chicken is tender and fully cooked, take out in a plate and let it cool.

IMG_7675-minOther Ingredients :

  • ½ of – Yellow Bell pepper sliced into juliennes
  • ½ of – Red Bell pepper sliced into juliennes
  • 1 nos – Green bell pepper (Capsicum) sliced into juliennes
  • 1 nos – Carrots sliced into juliennes
  • ½ cup – Cabbage sliced finely
  • 2 nos – Medium sized Onions sliced finely lengthwise
  • 4 to 5 nos – Green onions white and green portion chopped finely and kept separate.
  • 2 tbsp – Garlic chopped finely
  • 1 tsp – Ginger Chopped finely
  • 1 tsp – Green chilies chopped finely (optional)
  • 1 tbsp – Soya sauce
  • 1 tbsp – Green chili sauce
  • 1 tsp – Chilly garlic sauce(red)
  • 1 tsp – White vinegar
  • ¼ tsp – Ajinomoto (optional)
  • Spring roll sheets frozen which has to be thawed before use as per packet instructions (Store bought)
  • Salt and pepper to taste
  • 2 tbsp -All purpose flour (maida) and 2 tbsp of water mixed together to make a slurry to stick the spring rolls while shaping them.
  • 2 tbsp – Oil to cook the filling
  • Oil to deep fry the spring rolls

Method to cook the filling:

  1. Cook the chicken as mentioned above and keep aside.
  2. Heat oil in the same pan about 2 tbsp add the finely chopped garlic ginger and green chilies and cook till it turns pink.
  3. Add the finely chopped white part of spring onion, sliced onions and fry until the onions are soft and translucent.
  4. Add the julienned carrots and stir-fry for 2 to 3 minutes on high flame.
  5. Add the julienned bell peppers and capsicum stir-fry for 2 minutes on high flame.
  6. Add finely sliced cabbage along with it add salt, pepper, Ajinomoto to taste and mix well. Cook on high flame stirring and tossing for a couple of minutes. Add the above-cooked chicken and mix well.
  7. Now make a well in the center of the pan shifting the veggies and the chicken on the sides of the pan and add all the sauces like soya sauce, red chilly garlic sauce, green chilli sauce and let them sizzle and bubble in the center for few seconds then mix in the veggies and chicken along with the sauces.
  8. Cook the filling on high flame for couple more minutes and at last add the vinegar, give a good toss.( be careful not to overcook the veggies as we still need a crunch in them)
  9. At last, add the finely chopped green part of the green onions and give a final stir and check the seasonings adjust accordingly, switch off the flame and let the filling cool down  on a flat surface or a plate before making the spring rolls.

IMG_7723-minMethod to shape and fry the spring rolls:

  1. Take the thawed spring roll sheets and separate them, be careful in doing so as they are very thin and delicate, take one sheet to shape and keep the rest of the sheets covered with a damp kitchen towel to avoid drying up of the sheets.
  2. Place a spring roll sheet on the kitchen platform or any board or plate you are shaping it on, place a portion of the filling in a cylindrical shape on the spring roll sheet as shown in the pics below.
  3. Now start rolling the sheet till you reach half of the sheet as shown in the pics below, then tuck in or fold in the sides from both the sides.
  4. Then roll ahead till a small little flap is remaining on top, apply the already prepared slurry and seal the spring roll rolling forward till the end. (refer the pics below for better understanding)
  5. Same way shape all the spring rolls and keep in an airtight box till you are ready to fry and serve them.(you can shape them ahead of time and just fry when required, it can be also frozen in airtight zip lock bags in the deep freezer and used upto one month)
  6. When you are ready to serve them heat oil enough for deep frying in a deep vessel or pan and when the oil is hot enough lower the flame to low to medium, and drop 2 to 3 rolls at a time to deep fry.
  7. Fry them on the medium flame from all the sides till they are crisp and golden, take them out on an absorbent paper to drain off the excess oil.
  8. Serve them cut into half or as it is with a sauce of your choice immediately.
  9. Piping hot crispy crunchy from outside and juicy moist from inside lipsmacking Chicken spring rolls are ready to be enjoyed.

IMG_7709-minNotes:

  1. Do not overcook the filling veggies as its going to cook again while it’s frying so keeps a crunch in the veggies of the filling, it gives a good bite to the spring rolls.
  2. If you want to make it a vegetarian version just skip the chicken part and make it with only veggies or add tofu or paneer instead.
  3. The quantity of sauces in the filling can be adjusted as per personal preferences.

IMG_7725-minStep by step process to shape the Chicken Spring Rolls:
1. Place the wrapper like a diamond as shown below, on a clean dry working surface.
2. Place a portion of filling near the bottom corner like a cylinder shape, don’t over stuff than this much portion.
3. Start rolling from bottom till the middle of the sheet encasing in the filling tightly. (Roll tightly to get neat beautiful looking rolls)
4. Fold the right and left corners inside leaving no air pockets.
5. Roll ahead till a little triangle portion or flap is remaining, paint it or apply that portion with the already made flour and water slurry for sticking and sealing the rolls at the end.
6. Roll ahead sticking and sealing the spring roll end, your spring roll is ready to be fried.

IMG_7648-min
IMG_7650-min
IMG_7652-min
IMG_7649-min
IMG_7651-min
IMG_7654-min

 

5.0 from 5 reviews
Chicken Spring Rolls / Chinese Spring Rolls / Chicken Spring Rolls Recipe / Crispy Fried Spring Rolls / How to make Chicken Spring Rolls
 
Author:
Recipe type: Appetizers, Firangi Affairs, Non-veg, Non-veg
Cuisine: Indian
Ingredients
Ingredients to marinate and cook the chicken:
  • 1big – Chicken breast boneless cut into small thin strips
  • 1 tbsp – Cornflour
  • 1 tsp – Green chili sauce
  • ½ tsp – Soya sauce
  • 1 tsp – White vinegar
  • ½ tsp – Black pepper powder
  • Salt to taste
  • 1 tbsp oil to cook the chicken
Other Ingredients :
  • ½ of – Yellow Bell pepper sliced into juliennes
  • ½ of – Red Bell pepper sliced into juliennes
  • 1 nos – Green bell pepper (Capsicum) sliced into juliennes
  • 1 nos – Carrots sliced into juliennes
  • ½ cup – Cabbage sliced finely
  • 2 nos – Medium sized Onions sliced finely lengthwise
  • 4 to 5 nos – Green onions white and green portion chopped finely and kept separate.
  • 2 tbsp – Garlic chopped finely
  • 1 tsp – Ginger Chopped finely
  • 1 tsp – Green chilies chopped finely (optional)
  • 1 tbsp – Soya sauce
  • 1 tbsp – Green chili sauce
  • 1 tsp – Chilly garlic sauce(red)
  • 1 tsp – White vinegar
  • ¼ tsp – Ajinomoto (optional)
  • Spring roll sheets frozen which has to be thawed before use as per packet instructions (Store bought)
  • Salt and pepper to taste
  • 2 tbsp -All purpose flour (maida) and 2 tbsp of water mixed together to make a slurry to stick the spring rolls while shaping them.
  • 2 tbsp – Oil to cook the filling
  • Oil to deep fry the spring rolls
Instructions
Method to marinate and cook the chicken:
  1. Take the cut chicken into a mixing bowl add to it green chili sauce, soya sauce, salt, pepper powder, cornflour, vinegar and mix well. marinate this for at least ½ an hour.
  2. After marinating for half an hour, heat 1 tbsp of oil in a pan when the oil is hot enough add the marinated chicken and stir-fry on high to medium flame till the chicken is tender and fully cooked, take out in a plate and let it cool.
Method to cook the filling:
  1. Cook the chicken as mentioned above and keep aside.
  2. Heat oil in the same pan about 2 tbsp add the finely chopped garlic ginger and green chilies and cook till it turns pink.
  3. Add the finely chopped white part of spring onion, sliced onions and fry until the onions are soft and translucent.
  4. Add the julienned carrots and stir-fry for 2 to 3 minutes on high flame.
  5. Add the julienned bell peppers and capsicum stir-fry for 2 minutes on high flame.
  6. Add finely sliced cabbage along with it add salt, pepper, Ajinomoto to taste and mix well. Cook on high flame stirring and tossing for a couple of minutes. Add the above-cooked chicken and mix well.
  7. Now make a well in the center of the pan shifting the veggies and the chicken on the sides of the pan and add all the sauces like soya sauce, red chilly garlic sauce, green chilli sauce and let them sizzle and bubble in the center for few seconds then mix in the veggies and chicken along with the sauces.
  8. Cook the filling on high flame for couple more minutes and at last add the vinegar, give a good toss.( be careful not to overcook the veggies as we still need a crunch in them)
  9. At last, add the finely chopped green part of the green onions and give a final stir and check the seasonings adjust accordingly, switch off the flame and let the filling cool down on a flat surface or a plate before making the spring rolls.
Method to shape and fry the spring rolls:
  1. Take the thawed spring roll sheets and separate them, be careful in doing so as they are very thin and delicate, take one sheet to shape and keep the rest of the sheets covered with a damp kitchen towel to avoid drying up of the sheets.
  2. Place a spring roll sheet on the kitchen platform or any board or plate you are shaping it on, place a portion of the filling in a cylindrical shape on the spring roll sheet as shown in the pics below.
  3. Now start rolling the sheet till you reach half of the sheet as shown in the pics below, then tuck in or fold in the sides from both the sides.
  4. Then roll ahead till a small little flap is remaining on top, apply the already prepared slurry and seal the spring roll rolling forward till the end. (refer the pics below for better understanding)
  5. Same way shape all the spring rolls and keep in an airtight box till you are ready to fry and serve them.(you can shape them ahead of time and just fry when required, it can be also frozen in airtight zip lock bags in the deep freezer and used upto one month)
  6. When you are ready to serve them heat oil enough for deep frying in a deep vessel or pan and when the oil is hot enough lower the flame to low to medium, and drop 2 to 3 rolls at a time to deep fry.
  7. Fry them on the medium flame from all the sides till they are crisp and golden, take them out on an absorbent paper to drain off the excess oil.
  8. Serve them cut into half or as it is with a sauce of your choice immediately.
  9. Piping hot crispy crunchy from outside and juicy moist from inside lipsmacking Chicken spring rolls are ready to be enjoyed.
Notes
1. Do not overcook the filling veggies as its going to cook again while it’s frying so keeps a crunch in the veggies of the filling, it gives a good bite to the spring rolls.
2. If you want to make it a vegetarian version just skip the chicken part and make it with only veggies or add tofu or paneer instead.
3. The quantity of sauces in the filling can be adjusted as per personal preferences.
(Visited 200 times, 1 visits today)

46 Comments

  1. Chicken spring rolls look so crispy and inviting..

     
  2. Chicken spring rolls look so delicious.

     
  3. These rolls are perfectly done, and I can see you have put a tremendous amount of time to prepare these.

     
  4. Who can resist a crunchy spring roll stuffed with delicious filling!

     
  5. Omg, how crispy they looks, feel like munching some rite now. Chinese spring rolls are my weakness.

     
  6. An always accepted snack, irrespective of age! Looks so crispy…

     
  7. An absolute gorgeous share and is making me drool! I love the photos and the color and crispness is just perfect!

     
  8. Looks so crispy and spicy

     
  9. I have made veg version of these spring rolls and they have always been a hit. gets over in no time.

     
  10. I like spring rolls and like you rightly mentioned, I never eat the same at restaurants due to the excess frying and the soggy fillings. Homemade is certainly the best, fillings can be generous and if they look gorgeous and tempting just like yours, then job done right. Loved the styling and clicks.

     
  11. What a tempting and crispy roll.. feel like grabbing it.

     
  12. Healthy stuffing and yummy recipe for kids.. bookmarking this recipe.. very good recipe for a party menu..

     
  13. Whenever I eat these yummilicious rolls, I forget to count! The crunch, munch and dipping sauces are addictive. Your gorgeous pictures are tempting me to pick one right off my computer screen!

     
  14. Spring rolls were my favourite back in college days and we used to eat them in the canteen. Perfectly made spring rolls and filling sounds inviting.

     
  15. Addictive springrolls.. Love the way you have decorated it ..Lovely share

     
  16. Great for party appetizers. Homemade snacks are always best. Loved your pictures and step by step tutorials.

     
  17. Gorgeous photos. love the way you have snipped the spring onions and I am sure they are delicious.

     
  18. These spring rolls have been made to perfection. Nice clicks.

     
  19. Soma, I am big fan of any variety of spring rolls. These are looking so so droolicious !!!

     
  20. One of my favorite appetizer.. looks Scrumptious.. droolworthy pictures

     
  21. o! la, la! I want to grab them off the screen. My kiddo loves spring rolls so will try making them.

     
  22. My favorite info Chinese starter. I love making these at home. Love your recipe and beautiful pics😛

     
  23. Spring rolls look so crisp and tempting. Delicious filling .

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: