Pairs well with Chicken Spring Roll
Show only recipes from India
Chicken Spring Roll
8.8K views • 12d ago
115
A flavorful and crispy chicken spring roll recipe perfect for weekend snack cravings, featuring marinated chicken, pickled vegetables, and a homemade spring roll batter and sheets, served with a simple garlic dipping sauce.
00:25:00 total
Serves 3
medium
Snack
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- Chicken (thigh boneless) - 450 gms (For marination and stuffing)
- Salt - to taste (For marination, pickled vegetables, batter, and slurry)
- Light soy sauce - 2 tsp (For chicken marination)
- Green chilli sauce - 2 tsp (For chicken marination)
- Ginger garlic paste - 1 tsp (For chicken marination)
- Cabbage (shredded) - ½ medium (For pickled vegetables)
- Carrot (peeled & julienned) - 3 medium (For pickled vegetables)
- Vinegar - 2 tbsp (For pickled vegetables)
- Sugar - ½ tsp (For pickled vegetables)
- Refined flour - 1 ½ cup (For batter and spring roll sheets)
- Cornstarch - ½ cup + ⅓ cup (½ cup for batter, ⅓ cup for slurry)
- Whole egg - 1 (For batter)
- Water - 1 cup (½ cup + ½ cup for batter)
- Oil - 1 ½ tsp + 1 tsp + 2 tbsp + oil for frying (1 ½ tsp and 1 tsp for batter, 2 tbsp for cooking chicken, oil for frying spring rolls)
- Coriander leaves (chopped) - 2 tbsp (For stuffing and garnish)
- Ginger (peeled & julienned) - 1 inch (For stuffing)
- Garlic cloves (sliced) - 4-5 (For garlic dipping sauce)
- Red chilli sauce - 2 tbsp (For garlic dipping sauce)
- Tomato ketchup - 2 tbsp (For garlic dipping sauce)
- Tender coriander stems (finely chopped) - 1 tbsp (For garlic dipping sauce)
Instructions
- Marinate Chicken: In a bowl, add chicken, salt, light soy sauce, green chili sauce, and ginger garlic paste. Mix well and keep aside to marinate for a while.
- Cook Chicken: Heat 2 tbsp oil in a pan. Add marinated chicken and sear for 12-15 minutes until tender. Transfer to a chopping board and shred finely.
- Prepare Pickled Vegetables: In a bowl, mix shredded cabbage, julienned carrots, salt, vinegar, and sugar. Let sit until vegetables lose moisture. Squeeze excess moisture using a muslin cloth and set aside.
- Make Batter and Spring Roll Sheets: In a bowl, combine refined flour, cornstarch, salt, whole egg, ½ cup water, and 1 tsp oil. Mix to a smooth batter and let rest. Add remaining ½ cup water and ½ tsp oil, mix well. Heat a pan on low flame, pour a ladle of batter, spread evenly, and cook for 2-3 minutes. Remove and trim edges to form spring roll sheets.
- Prepare Stuffing: In a bowl, mix pickled vegetables, shredded cooked chicken, chopped coriander leaves, and julienned ginger.
- Prepare Slurry: Mix prepared batter with ⅓ cup cornstarch and salt to taste. Set aside.
- Assemble Spring Rolls: Place stuffing in the center of a spring roll sheet. Apply slurry on edges and seal. Roll tightly to desired shape.
- Fry Spring Rolls: Coat the assembled spring rolls with batter. Heat oil to medium heat and deep fry the rolls until crispy and golden brown. Drain on paper towels.
- Prepare Garlic Dipping Sauce: Heat 1 ½ tbsp oil in a pan. Add vinegar and sliced garlic, sauté until golden (2-3 minutes). Add red chili sauce, remaining chicken sauce, chopped coriander stems, and cook for 1 minute on high flame. Transfer to serving bowl.
- Serve: Serve hot chicken spring rolls garnished with coriander sprig alongside the garlic dipping sauce.
