CHICKEN SPRING ROLLS RECIPE
Chicken Spring Rolls are a popular appetizer or snack made with a crispy outer shell and a flavorful chicken and vegetable filling. These spring rolls are packed with protein from the minced chicken and loaded with the goodness of vegetables. They are perfect for a light meal or as party finger food. Chicken Spring Rolls are a healthier alternative to deep-fried snacks as they are filled with nutritious ingredients and are cooked by shallow frying or baking. They are a delicious addition to an Indian weight loss diet.
INGREDIENTS
- 200 grams boneless chicken, minced
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced bell peppers
- 1/4 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili sauce (optional)
- 1 teaspoon sesame oil
- Spring roll wrappers
- Oil for frying
- Salt to taste
INSTRUCTIONS
Heat a tablespoon of oil in a pan over medium heat. Add minced chicken and cook until it is no longer pink.
Add minced garlic and grated ginger to the pan and sauté for a minute until fragrant.
Add shredded cabbage, carrots, bell peppers, and onions to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly cooked but still retain their crunch.
In a small bowl, mix together soy sauce, oyster sauce, chili sauce (if using), and sesame oil.
Pour the sauce mixture into the pan with the chicken and vegetables. Stir-fry for another minute to coat everything evenly. Adjust the seasoning with salt if needed.
Remove the pan from heat and let the filling cool completely.
Take a spring roll wrapper and place it on a clean surface in a diamond shape. Spoon about 2 tablespoons of the chicken and vegetable filling onto the lower corner of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll it tightly towards the top corner to seal the spring roll. Use a little water to seal the edges if needed.
Repeat the process with the remaining wrappers and filling.
Heat oil in a deep pan or wok for frying. Once the oil is hot, carefully place the spring rolls in the hot oil and fry them until golden brown and crispy.
Remove the spring rolls from the oil and drain them on a paper towel to remove excess oil.
Serve the Chicken Spring Rolls hot with your favorite dipping sauce like sweet chili sauce or soy sauce.
TIPS
- You can customize the filling by adding or substituting vegetables of your choice like bean sprouts, mushrooms, or bamboo shoots.
- Make sure the filling is completely cooled before wrapping it in the spring roll wrappers to prevent them from becoming soggy.
- Use good-quality spring roll wrappers that are thin and crispy for the best results.
- To make the spring rolls even healthier, you can bake them instead of frying. Preheat the oven to 200°C (400°F) and place the spring rolls on a baking sheet. Brush them with oil and bake for 15-20 minutes or until crispy and golden brown.
- Serve the Chicken Spring Rolls immediately after frying or baking for the best texture and taste.
- To make the spring rolls ahead of time, you can prepare the filling in advance and store it in the refrigerator. Assemble and fry/bake the spring rolls just before serving.
- If you prefer a vegetarian version, you can replace the chicken with tofu or paneer (Indian cottage cheese) and adjust the cooking time accordingly.
NUTRITION VALUE
- Calories: 150-180
- Protein: 10-12 grams
- Carbohydrates: 15-20 grams
- Fat: 6-8 grams
