Chicken Spring Rolls recipe

Watch the video · 4:34

Ingredients

• 3 to 4 tablespoons cooking oil
• 1 tablespoon ginger garlic paste
• 2 medium onions, chopped
• 300 g boneless chicken, finely chopped
• 1 tablespoon black pepper powder
• 1 tablespoon red chilli powder
• 1 tablespoon salt
• 1 tablespoon chilli sauce
• 1 tablespoon soya sauce
• 5 to 6 green chillies, sliced
• 1/4 cup water
• 1/2 cup peas
• 3 medium capsicums, chopped
• 3 to 4 carrots, chopped
• 1 cabbage, chopped
• 1 teaspoon black pepper powder (for the vegetables)
• Roll patti (spring roll wrappers)
• Oil, for frying

Method

Make the filling

1. Heat the cooking oil in a pan over medium heat. Add the ginger garlic paste and sauté until fragrant.
2. Stir in the chopped onions and cook until translucent.
3. Add the chopped chicken. Season with the black pepper powder, red chilli powder and salt.
4. Mix in the chilli sauce, soya sauce and sliced green chillies.
5. Pour in 1/4 cup of water, cover and cook on low heat for 4 to 5 minutes.
6. Add the peas, capsicums, carrots and cabbage. Sprinkle over the 1 teaspoon of black pepper, cover and cook on low heat for another 2 to 3 minutes until the vegetables are tender.

Roll and fry

7. Place a portion of the filling on each roll patti. Roll tightly, sealing the edges with water to secure the filling.
8. Heat oil in a deep pan and fry the rolls until golden brown and crispy.
9. Drain on a paper towel and serve hot with your favorite dipping sauce.

Watch the video on YouTube