How to make Chicken Spring Rolls -
The popular Chinese starter which is now an integral part of most parties
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Readymade spring roll sheets
Cuisine : Chinese
Course : Snacks and Starters
For more recipes related to Chicken Spring Rolls checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Tandoori Dhokla - SK Khazana Spicy Paneer Rolls Sprout Tikki Chat Tandoori Chaat- Sk Khazana
Chicken Spring Rolls Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken Spring Rolls Recipe
Boneless chicken cut into thin strips 100 grams
Readymade spring roll sheets 8-10
Sesame oil 1 tablespoon
Medium onion sliced 1
Small green capsicum cut into thin strips 1
Small carrot peeled and cut into thin strips 1
Small cabbage shredded 1/4
Bean sprouts 1/4 cup
Light soy sauce 2 teaspoons
White pepper powder 1 pinch
Salt to taste
Sugar 1/2 teaspoon
Spring onion greens chopped 2 tablespoons
Oil to deep fry
Refined slurry as required
Schezwan sauce to serve
Method
Step 1
Heat oil in a non-stick wok, add onion and sauté till translucent. Add chicken and sauté on high heat for 2-3 minutes.
Step 2
Add capsicum, carrot and cabbage, mix well and saute for 2-3 minutes.
Step 3
Add bean sprouts, soy sauce, white pepper powder, salt and sugar, mix well and cook for 2 minutes.
Step 4
Add spring onion greens and mix well. Take it off the heat and set aside to cool slightly.
Step 5
Heat sufficient oil in a wok
Step 6
Place a spring roll sheet on a worktop, place a portion of the chicken mixture widthwise on one end of the shorter side, brush refined flour slurry along the sides of the sheet. Fold both the longer sides over the chicken mixture and roll it tightly. Apply some slurry on the open end and press gently to seal. Similarly make more rolls.
Step 7
Gently slide in the rolls into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 8
Halve each roll, arrange them on a serving platter and serve hot with Schezwan sauce.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
