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Cheesy Chicken Tikka Spring Rolls
| Main ingredients | Chicken tikka, Spring roll sheets, Mozzarella cheese, Garlic, Ginger, Green chillies, Spring onion with greens, Cabbage, Carrot, White pepper powder, Mayonnaise, Refined flour slurry, Sweet chilli sauce |
| Cuisine | Fusion |
| Course | Snacks and starters |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non-vegetarian |
Ingredients
- 200 grams readymade chicken tikka, shredded
- ½ cup grated mozzarella cheese
- 1 tablespoon oil + for deep frying
- 2 teaspoons chopped garlic
- 1 teaspoon chopped ginger
- 2 green chillies, chopped
- 2-3 spring onion bulbs, sliced
- ¼ medium cabbage, shredded
- 1 medium carrot, peeled and cut into thin strips
- Salt to taste
- White pepper powder to taste
- 2 tablespoons mayonnaise
- 2-3 tablespoons chopped spring onion greens
- Refined flour slurry as required
- Sweet chilli sauce for serving
Method
- Heat oil in a shallow non-stick pan, add garlic, ginger and green chillies, mix and sauté till golden brown.
- Add spring onion bulbs, cabbage and carrot, mix and sauté on high heat for 2 minutes.
- Add salt and white pepper powder and mix well. Transfer into a bowl and allow to cool.
- Add chicken tikka, mayonnaise and spring onion greens and mix well. Add mozzarella cheese and mix well.
- Place spring roll sheets on the worktop and place a generous portion of stuffing at one corner of each sheet, brush refined flour slurry on the edges, fold over three sides and roll into a cylinder. Press the open edge lightly to seal.
- Heat sufficient oil in a kadai. Slide the prepared spring rolls and deep fry till golden brown and crisp. Drain on absorbent paper.
- Arrange them on a serving plate, cut one roll diagonally and serve hot with sweet chilli sauce.
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