Want something light or an appetizer for your upcoming family event? Or just a snack for your kids? Look no further! make these homemade delicious spring rolls in no time. They have a crispy, crunchy taste with chicken inside that is just wonderful. The fun fact is you can make them at home by following this Spring Roll Recipe. It’s an easy recipe, so fear not! you can make it without any difficult process.
What Are Spring Rolls?
Spring rolls are a Chinese cuisine commonly found in Southeast Asia. They are wrappers filled with various types of fillings, like vegetables or a mix of veggies and meat. The wrapping is made with a batter or flour-based mixture. The fillings are fully wrapped before frying.
Traditionally, they were festival snacks, but they soon became one of the best appetizers or snacks in Southern Asia. It’s a light, delicious, crispy food with a delicate filling inside.
How to Make Spring Roll?
To make spring rolls the first thing you need to do is boiling a boneless chicken breast with ginger paste, garlic paste, salt, and water. When the water evaporates, shred the chicken. In a pan, sauté chopped onions and green chili, then add the chicken. Mix in shredded cabbage, grated carrots, soy sauce, black pepper, and salt, and cook them up for 3 minutes. Thicken it with a cornflour-water mixture.
Let it cool and prepare a flour-water paste for sealing the pastry sheets. Place the filling in the center of your pastry sheet, and roll up. Fry the rolls in oil on low to medium heat until crispy. And it’s done! To know the full recipe step by step keep scrolling.
Spring Roll Recipe
Ingredients:
- Chicken breast (boneless) – 1 portion
- Ginger paste – ¼ tablespoon
- Garlic paste – ¼ tablespoon
- Salt – ¼ tablespoon
- Water – ½ cup
- Oil – 2 tablespoons
- Onion (chopped) – 2 tablespoons
- Green chili (chopped) – 1 tablespoon
- Cabbage (shredded) – 100 grams
- Carrot (grated) – 80 grams
- Soy sauce – 1 tablespoon
- Black pepper powder – ½ tablespoon
- Salt – a pinch
- Cornflour – 1 tablespoon
- Water (for cornflour mixture) – 2 tablespoons
- Flour (for sealing) – ⅓ cup
- Water (for sealing) – ¼ cup
- Pastry sheets – as required
- Oil (for frying) – as required
Directions
Let’s start by preparing the chicken and veggies:
- In a bowl, take a portion of boneless chicken breast. Add ¼ tablespoon of ginger paste, ¼ tablespoon of garlic paste, ¼ tablespoon of salt, and ½ cup of water. Boil the chicken until the water evaporates. When it’s done, let it cool down, and then shred the chicken with the help of a fork.
- In a pan, heat 2 tablespoons of oil. Add 2 tablespoons of chopped onion and 1 tablespoon of chopped green chili. Sauté for about 2 minutes, then mix in the shredded chicken.
- Add 100 grams of shredded cabbage, 80 grams of grated carrot, 1 tablespoon of soy sauce, ½ tablespoon of black pepper, and a pinch of salt. Sauté for another 3 minutes on medium-high heat, being careful not to overcook the veggies.
- To thicken the filling, mix 1 tablespoon of cornflour with 2 tablespoons of water in a small bowl. Add this mixture to the pan and sauté for another 2 minutes. Then, remove from heat and let the filling cool down.
Now for the pastry,
- In a bowl, mix ⅓ cup of flour with ¼ cup of water to make a sealing mixture. Keep an eye on it so the mixture doesn’t get too thick, it needs to be runny for better results.
- Take a pastry sheet, place some filling in the center, and use the flour-water mixture to seal the edges. Roll up the sheet with the filling inside. Repeat the process for all your rolls.
Finally, it’s ready for frying:
- Heat oil on low to medium heat. When the oil is hot, carefully add the rolls to the oil and fry until they become crispy. They don’t necessarily need to be golden, as some pastry sheets may not turn golden.
- When done, remove the rolls from the pan, drain the excess oil, and serve them hot.
- Enjoy your crispy, homemade spring rolls!
What To Serve With Spring Rolls?
Spring rolls can be served with any of your favorite dips, but classic spring rolls pair especially well with flavorful tangy and sweet dipping sauces. Some popular options such as ketchup, Schezwan sauce, peanut sauce, hoisin sauce, and more.
Chef’s Tips
- Try to use store-bought pastry sheets and fry the spring rolls as soon as possible after making them for the best results.
- Check the wrapper and you’ll see one side is a bit rough, and the other is smooth. Put the smooth side on the outside for a nicer look. It’s not a big deal though!
- To store, first place the spring rolls on a tray and freeze them. Once they harden, transfer them to an airtight container or a ziplock bag. When you’re ready to eat, just fry them. However, it’s always best to serve them on the day they are made.
- Make sure the oil is hot enough before putting the rolls into the oil because if the oil is not hot enough, the rolls will absorb more oil, and you will end up with too oily and greasy rolls.