Chicken spring roll. Perfectly delicious chicken and veggie mixture encased in golden spring roll wrappers. Make these crispy goodies to kick start your next party or pair with afternoon tea to brighten up your evenings.
After two weeks of super hectic schedule, indulging in these crispy spring rolls seem to be the perfect way to relax and enjoy the weekend. Moreover, I just can’t say no to deep fried treats in winter. In fact, these crispy rolls stuffed with minced chicken and veggies are totally irresistible.
I like to use minced chicken to make chicken spring roll. If you’re not a fan of minced chicken, feel free to use boneless chicken cut into small pieces. After a quick stir- fry, remove it from pan, and stir-fry the veggies.
Talking about the vegetables that goes into this recipe, I prefer cabbage, carrots, bell pepper and spring onions. Even though these are the classic vegetables used in chicken spring roll recipe, you can also add your favorites or whatever veggies you have on hand.
Once the vegetables are soft, stir in cooked minced chicken. A splash of soy sauce adds a kick of flavor to these spring rolls.
For the wrappers, you have two options – homemade and store-bought. I prefer the latter version as readymade spring roll wrappers are super thin and turn crispy when fried. Next up, place filling in the wrappers and roll them up. Rolled wrappers are then deep fried until golden perfection.
Dip crispy chicken spring rolls in your favorite sauce or chutney and enjoy. I love them with date tamarind chutney, but red chili garlic chutney is a great choice if you want to add a little heat to these spring rolls. But, if you don’t have the time to make chutney from scratch, simple tomato ketchup or sweet chili sauce makes for an awesome dip.
These spring rolls are just perfect as an appetizer or snack. Crispy, crunchy and delicious!
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