Chicken Spring rolls

 

Chicken spring rolls is an easy to make appetizer. Classified to belong to the Indo-Chinese cuisine . It consists of chicken mince stuffed in a thin pastry sheet and rolled .

These can be prepared in advance and stored in the deep freezer for upto 3 months.. Can be pan fried, deep fried, baked or Air-fried... Here I am sharing my simple recipe, where I have air-fried the spring rolls.

Ingredients (Makes about 15 rolls)

1. Chicken mince 400 gms

2. Finely chopped sping onions and greens 1 Med size bowl (Or a fistful).

3. Finely chopped green Bell peppers 1 Med size Bowl .

4. Add Colored bell pepper if you wish but total qty. of bell peppers should not exceed 1 mid size bowl.

5. Schezwan sauce (Store bought) 2 to 4 tablespoons as per your taste.

6. Black pepper powder 1/2 tsp

7. Green chillies finely chopped 2 nos.

8. Salt to taste 

9  Oil 2 TSP

10 Wheat flour/ Corn flour/All purpose flour   2 to 3 TBSP

11. Water 

Method..

PREPARE THE MINCE STUFFING :

1.  Wash and clean the chicken mince and keep aside.

2. In a Wok, take 1 tsp Oil, heat it.

3. Add chopped green chillies, spring onions, Bell peppers and stir for a min or two till translucent.

4. Add the chicken mince to this and mix well..

5. Add half a cup water , mix well and cook covered on a low flame,

6. Keep stirring in between.

7. Once the mince is half cooked, add the schezwan sauce and black pepper powder.

8. Remove lid and keep stirring till the mince is fully cooked and completely dry.

9. Now add salt to taste (Remember store bought sauce has salt in it so adjust accordingly)

10. Let this mix cool down completely.

11. Once it cools, grind it in a mixer grinder to make it fine and break any lumps.

12. Make a thick paste of wheat flour or corn flour and water (To be used to seal the ends of the pastry sheet)

Rolling the pastry sheet : (I use the store bought pastry sheets)

1. Carefully separate the sheet on by one ..as in one at a time ..(Keep the rest of the sheets covered as they dry up very soon)

2. Keep a sheet on the table with corners facing up like a kite.

3. Place the chicken mince (Around 1 Tbsp) in the centre carefully and shape it like a cylinder.

4. Roll the sheet halfway . Then fold the corners on the left and right inside so as to seal the roll from the sides.

5. Finish rolling the rest of the sheet and seal the edge with the flour paste.. 

6. Make sure to seal any loose ends so the filling does not spill out while frying.

7. Proceed to prepare all such rolls. Keep them covered with a moist cloth to prevent from drying.

                                              

8. You can deep freeze these rolls up to 3 months and use and and when required.

9. Deep fry/ Pan fry. Air fry or bake these rolls.

10. I air fried them at 200 degree Celcius for 10 mins.

11. Just brush 1 tsp of oil before Air frying for easy browning and crispiness.

12. Serve hot with spicy Schezwan sauce or any dip of your choice.

13. Enjoy. Do try these and le me know how you liked them...

THANKS FOR READING .