Chicken Spring Rolls

Ever wondered how to make spring rolls? Crispy and golden chicken spring rolls that break into shards with a spicy chicken keema filling. Paired with a sweet-spicy sauce this chicken rolls recipe is perfect for a light summer dinner, a beautiful appetizer for a party, or a quick snack on the go.

Homemade spring rolls are easy to make and can even be frozen to use as required. Fried spring rolls that are spiced up with enough heat to make these perfect alongside homemade green chutney sauce or sweet chilli dip.

Spring rolls are traditionally a Chinese recipe, but this is my take to create some spiced Indian spring rolls. I have made many spring rolls and have several spring roll fillings ideas.

You could even use my keema samosa filling in these spring rolls. If you’re looking for a vegetarian alternative, then check out my aloo samosa recipes for an idea for a vegan filling.

Spring rolls are typical starters that are found at iftar dinners. If you’ve never made spring rolls before you can watch my video. It will show how to wrap spring rolls so you can make your desi-style spring rolls.

With this amount of filling approximately 30 spring rolls can be made, which is the number of sheets in a usual pack of spring roll sheets.

I like to add sweetcorn as well, but you can add whatever vegetables you like. Everyone has their own personal preferences. This spring rolls recipe is a great way to disguise vegetables in a crispy starter. You could even omit the chicken completely and create an entirely vegetarian filling.

These chicken spring rolls are perfect for Ramadan as they can be frozen and kept for 1-2 months. When required simply remove from the freezer an hour or so beforehand before deep frying.

When deep-frying the chicken spring rolls ensure that the oil is hot before adding the spring rolls as they might burst if the oil is too cold.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Aloo Samosa
• Yoghurt Chutney
• Green Chutney
• Keema Samosa
• Onion Pakora

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Chicken Spring Rolls

by Nabeela Kauser

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. Chicken mince and spices encased in crispy pastry to make delicious spring rolls are brilliant all year round.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course Appetiser

Cuisine Indian

Servings 30 spring rolls

Calories 47 kcal

Cook ModePrevent your screen from going dark

Ingredients

Filling

• ▢ 500 g Chicken Mince
• ▢ 100 g Sweetcorn
• ▢ 1 Onions
• ▢ 1 tsp Salt
• ▢ 1 tsp Garlic Paste
• ▢ 2 tsp Crushed Chillies
• ▢ 2 tsp Cumin Seeds Jeera
• ▢ 2 Potatoes
• ▢ Coriander

Paste

• ▢ 50 g Plain Flour
• ▢ 75 ml Water

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
• 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

Nutrition

Calories: 47kcalCarbohydrates: 5gProtein: 4gFat: 1gSaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 14mgSodium: 91mgPotassium: 168mgFiber: 1gSugar: 0.4gVitamin A: 59IUVitamin C: 3mgCalcium: 6mgIron: 0.5mg

Keyword Aloo, Potato, Ramadan, Spicy, Starters

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