Chicken Spring Rolls
Chicken Spring Rolls
5 from 30 votes
Prep: 30 minutes
Cook: 1 hour
Total Time 1 hour 30 minutes
Servings: 30 Spring rolls
These Indian spring rolls are a desi twist on the traditional Chinese chicken spring rolls recipe. This recipe shows you how to make a delicious Pakistani spring roll filling that tastes even better than shop bought chicken spring rolls.

Nutrition: per serving

Calories47kcal
Carbs5g
Fat1g
Saturates0.4g
Sugars0.4g
Protein4g
Fibre1g

Ingredients

Filling

  • 500 g Minced Meat Chicken
  • 100 g Sweetcorn
  • 1 Onions
  • 1 tsp Salt
  • 1 tsp Garlic Paste
  • 2 tsp Crushed Chillies
  • 2 tsp Cumin Seeds Jeera
  • 2 Potatoes
  • Coriander
  • Spring Roll Wrappers

Paste

Instructions

  • In a large pan add the chicken mince then brown the meat for a few minutes until the colour changes and it breaks apart
  • Add the diced onion and cook for a few minutes until the onions soften and become translucent
  • As the onions are cooking peel the potatoes and cut into bite-sized chunks then add into the pan and cook for a few minutes
  • Add the garlic paste, crushed chilli flakes, cumin seeds and salt then cook for a further 5 minutes
  • Add the sweetcorn then cover and cook for 15-20 minutes until potatoes are soft and cooked through
  • Add the finely chopped coriander and mix
  • Allow the mixture to cool before making the spring rolls
  • When ready to make the spring rolls prepare the paste by mixing together the plain flour and water until there is no lumps
  • To assemble the spring rolls, take a spring roll wrapper and place it in a diamond shape in front of you.
  • Spoon a portion of the filling onto the wrapper, slightly below the centre.
  • Fold the bottom corner of the wrapper over the filling. Then, fold in the two sides of the wrapper.
  • Roll the wrapper upwards, tightly enclosing the filling. Dab a bit of water on the top corner to seal the roll.
  • Repeat the process for all the spring rolls.
  • Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot
  • Gently add the spring rolls into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side
  • Serve alongside homemade green chutney and enjoy!

Video

Latest comments (6)

Nabeela Kauser

5 stars
In this recipe, I use spring roll pastry. It is available in most stores. The brand I use is TYJ 🙂

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