Chicken Spring Rolls– It is a delightful fusion of crispy, golden pastry, and a delectable, spiced filling. This recipe combines the crunch of a perfectly crafted roll pastry with a savory mixture. Tender, shredded chicken, sautéed julienned potatoes, and fragrant spices. Furthermore, the roll pastry, made with a blend of eggs, cumin seeds, and a touch of salt, creates a thin, crispy shell. Moreover, that encapsulates the aromatic and well-seasoned filling.
Every bite unveils a burst of warmth and spice. However, it features garam masala, black pepper, and a hint of red chili. Garnished with fresh coriander leaves and optional green chilies. These chicken spring rolls offer a delightful balance of textures and an explosion of flavors. Perfectly fried to golden perfection, they make for an enticing appetizer or a mouthwatering snack. Get ready to savor the enticing fusion of spices and textures that our Chicken Spring Rolls have to offer.”
The skillful mix of spices like garam masala, black pepper, and red chili powder creates a comforting yet thrilling flavor. The aroma evokes a lively street food market. For those seeking extra zest, you can add green chilies. Served hot and golden, these spring rolls provide a delightful contrast of textures – crispy pastry and flavorful filling.
Perfect for sharing with friends and family or enjoying as a delicious snack. These Chicken Spring Rolls embody the essence of culinary fusion and the joy of savoring flavors. Prepare to embark on a culinary adventure that celebrates the art of blending cultures and savoring the wonderful world of taste.”
Chicken Spring Rolls Recipe | Bakery Style Rolls
Ingredients
For the Roll Pastry:
- 3 eggs
- ½ tsp zeera (cumin seeds)
- ¼ tsp salt
- 2 cups corn flour
- 1 cup all-purpose flour
- Water (as needed)
For the Filling
- 1 tbsp oil
- 1 cup julienned potato
- 1 cup chopped onion
- 1 cup boiled chicken, shredded
- 2 tbsp all-purpose flour
- 1 tbsp garam masala
- ¼ tsp black pepper
- 1 tbsp red chili powder
- ½ tsp salt
- ½ cup water
- Fresh coriander leaves
- Green chilies
Instructions
- Whisk 3 eggs with 1/2 tsp zeera (cumin seeds) and 1/4 tsp salt in a bowl.
- Gradually mix in 2 cups of corn flour and 1 cup of all-purpose flour to form a soft dough.
- Adjust the consistency with water if necessary and knead until smooth; then cover and let it rest.
- In a pan, heat 1 tbsp of oil. Sauté 1 cup of julienned potato for 3 minutes until they soften, then add 1 cup of chopped onions until translucent.
- Stir in 1 cup of shredded boiled chicken, sprinkle 2 tbsp of all-purpose flour, and season with garam masala, black pepper, red chili powder, and salt.
- Add 1/2 cup of water, cook for 5 minutes until thickened, and mix in fresh coriander leaves and optional green chilies. Set the filling aside.
- Take a portion of the prepared roll pastry dough and roll it into a thin crepe-like sheet. Place a portion of the prepared chicken and potato filling in the center of the crepe. Carefully fold the sides of the crepe over the filling and then roll it up tightly, sealing the ends with a bit of the thin paste (made from eggs, corn flour, and all-purpose flour).
- Heat oil in a deep pan fry the rolls until they turn golden brown and crispy. Serve the chicken spring rolls hot with your favorite dipping sauce.
Video
Notes
- Ensure that the roll pastry is rolled out thinly to achieve a crispy texture when frying.
- Feel free to customize the filling with your favorite vegetables or spices to suit your personal taste preferences.
