Chicken Spring Rolls
These Indian spring rolls are a desi twist on the traditional Chinese chicken spring rolls recipe. This recipe shows you how to make a delicious Pakistani spring roll filling that tastes even better than shop bought chicken spring rolls.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Minced Meat (Chicken)
- 100 g Sweetcorn
- 1 Onions
- 1 tsp Salt
- 1 tsp Garlic Paste
- 2 tsp Crushed Chillies
- 2 tsp Cumin Seeds (Jeera)
- 2 Potatoes
- Coriander
- Spring Roll Wrappers
- 50 g Plain Flour
- 75 ml Water
Instructions
- 1
In a large pan add the chicken mince then brown the meat for a few minutes until the colour changes and it breaks apart
- 2
Add the diced onion and cook for a few minutes until the onions soften and become translucent
- 3
As the onions are cooking peel the potatoes and cut into bite-sized chunks then add into the pan and cook for a few minutes
- 4
Add the garlic paste, crushed chilli flakes, cumin seeds and salt then cook for a further 5 minutes
- 5
Add the sweetcorn then cover and cook for 15-20 minutes until potatoes are soft and cooked through
- 6
Add the finely chopped coriander and mix
- 7
Allow the mixture to cool before making the spring rolls
- 8
When ready to make the spring rolls prepare the paste by mixing together the plain flour and water until there is no lumps
- 9
To assemble the spring rolls, take a spring roll wrapper and place it in a diamond shape in front of you.
- 10
Spoon a portion of the filling onto the wrapper, slightly below the centre.
- 11
Fold the bottom corner of the wrapper over the filling. Then, fold in the two sides of the wrapper.
- 12
Roll the wrapper upwards, tightly enclosing the filling. Dab a bit of water on the top corner to seal the roll.
- 13
Repeat the process for all the spring rolls.
- 14
Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot
- 15
Gently add the spring rolls into the pan - there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side
- 16
Serve alongside homemade green chutney and enjoy!