Chicken Vegetable Spring Rolls serve as a wonderful snack and a perfect addition to family tea-times. Our Chicken Vegetable Spring Roll recipe is full nutrients and flavorful spices. So, take your apron and head to kitchen as it is time roll some spring rolls.
Time To Prepare
1 Hr
Ingredients
1. Boiled Boneless Chicken (400 grams, shredded)
2. Grated Carrot (1 cup)
3. Capsicum (1/2 cup, thinly sliced)
4. Cabbage (1/2 cup, finely chopped)
5. Salt (1/2 tsp)
6. Black Pepper Powder (1/2 tsp)
7. Red Chili Sauce (2 tbsp)
8. Soy Sauce ( 2 tbsp)
9. Garlic Paste/ Garlic Powder (1 tsp)
10. Ginger Paste/ Ginger Powder (1 tsp)
11. White Vinegar ( 1 tbsp)
12. Spring Roll Wrappers (8 inch)
13. Oil (4 tbsp)
14. All purpose flour ( 3 tbsp)
Serving Size
12-14 Rolls
Method
1. Take a saucepan and put oil (4 tbsp) in it and turn stove to medium-low flame. Now add garlic and ginger paste (1 tsp each) and cook for 2 minutes or until the color of paste changes to light golden.
2. Add capsicum and cabbage and cook for another 2 minutes on medium-low flame.
3. Add chicken, carrot, salt, black pepper powder, red chili sauce, soy sauce and vinegar in the mentioned quantities in the saucepan. Cook on low flame for 3-4 minutes and stir intermittently. When done, turn off stove and cover. Our filling is ready.
4. Take a mixing bowl and add all purpose flour (3 tbsp) in it and make smooth and thick paste by adding small quantity of water. This will be used to seal the spring rolls.
5. Now place a single spring roll wrapper on a smooth surface and add 1 1/2 tbsp of filling in it and wrap it up. Use the flour paste to seal the edges of wrappers. Make as many rolls as possible with the remaining filling.
6. Now refrigerate for 30 minutes.
7. Deep fry spring rolls on medium flame until deep golden. Flip rolls midway to ensure frying of both sides.
8. Serve with your favorite sauce and enjoy.
Try Our Other Recipes
Homemade Vanilla Ore Ice Cream Recipe
Bucatini Pasta In White Sauce
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| Chicken Vegetable Spring Rolls ready to be served! |
Time To Prepare
1 Hr
Ingredients
1. Boiled Boneless Chicken (400 grams, shredded)
2. Grated Carrot (1 cup)
3. Capsicum (1/2 cup, thinly sliced)
4. Cabbage (1/2 cup, finely chopped)
5. Salt (1/2 tsp)
6. Black Pepper Powder (1/2 tsp)
7. Red Chili Sauce (2 tbsp)
8. Soy Sauce ( 2 tbsp)
9. Garlic Paste/ Garlic Powder (1 tsp)
10. Ginger Paste/ Ginger Powder (1 tsp)
11. White Vinegar ( 1 tbsp)
12. Spring Roll Wrappers (8 inch)
13. Oil (4 tbsp)
14. All purpose flour ( 3 tbsp)
Serving Size
12-14 Rolls
Method
1. Take a saucepan and put oil (4 tbsp) in it and turn stove to medium-low flame. Now add garlic and ginger paste (1 tsp each) and cook for 2 minutes or until the color of paste changes to light golden.
2. Add capsicum and cabbage and cook for another 2 minutes on medium-low flame.
3. Add chicken, carrot, salt, black pepper powder, red chili sauce, soy sauce and vinegar in the mentioned quantities in the saucepan. Cook on low flame for 3-4 minutes and stir intermittently. When done, turn off stove and cover. Our filling is ready.
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| Filling For Rolls |
4. Take a mixing bowl and add all purpose flour (3 tbsp) in it and make smooth and thick paste by adding small quantity of water. This will be used to seal the spring rolls.
5. Now place a single spring roll wrapper on a smooth surface and add 1 1/2 tbsp of filling in it and wrap it up. Use the flour paste to seal the edges of wrappers. Make as many rolls as possible with the remaining filling.
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| All Wrapped Up! Ready to be Refrigerated |
6. Now refrigerate for 30 minutes.
7. Deep fry spring rolls on medium flame until deep golden. Flip rolls midway to ensure frying of both sides.
8. Serve with your favorite sauce and enjoy.
Try Our Other Recipes
Homemade Vanilla Ore Ice Cream Recipe
Bucatini Pasta In White Sauce
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