Tuesday, July 11, 2017

Chicken- Egg Spring Rolls

Spring rolls are a perfect tea time snack or a party food. These spring rolls are a popular Indian snack which we get in almost all restaurants. Nothing can beat a bite into the crispy, crunchy, crackly, flavorful spring rolls. I make these spring rolls often using chicken/ eggs/ vegetables. Usually, I make the spring roll sheets from scratch just like the chicken spring rolls, but this time I used the store-bought spring roll sheets as I wanted to try making these with the ready-made sheets.

Spring rolls before frying

Here I have used the combination of chicken and eggs which was an amazing filling for spring rolls. The filling can be anything using prawns, fish or tofu. Our favorite is this chicken- egg filling, which is one of the easiest and the simplest methods.These spring rolls are also known as egg rolls.
The homemade spring roll sheets, when fried in oil will form bubble texture, while the store bought once have a smooth texture. I like both the sheets. Try this delicious snack and let me know.

  • Spring Roll Sheets- 12 no
For filling:
  1. Boneless Chicken- 1 Cup
  2. Eggs- 3 nos
  3. Onions- 1 no
  4. Tomato paste- 2 tbsp
  5. Coriander Leaves- ¼ Cup
  6. Salt- as required
  7. Red Chilli powder- 1 tsp
  8. Turmeric powder- ½ tsp
  9. Pepper powder- 1 tsp
  10. Ginger and Garlic paste- 1 tbsp
  11. Oil- deep frying + 1 tbsp

  1. Wash, drain and boil the chicken pieces till done. Chop the onions and coriander leaves into small.
  2. Heat 1 tbsp of oil in a pan, fry the chopped onions. When they turn translucent add the ginger and garlic paste and tomato paste, stir for a minute.
  3. Add the red chili powder, turmeric powder, pepper powder and chopped coriander leaves. Stir well. Add the egg, one by one and scramble them till everything gets mixed up well.
  4. Add required amount of salt along with the boiled and minced chicken. Mix well and keep this aside.
  5. Take a square spring roll sheet and place two tablespoons of the chicken- egg filling. Fold in two opposite sides of the sheet. Then fold the bottom of the sheet over the top of the filling and roll.
  6. Repeat with the remaining sheets and filling. Heat oil for deep frying and fry the spring rolls until golden brown and serve along with ketchup.

1 comment:

  1. one thing that keeps me away from spring rolls is that they get soggy after some time, like left overs. these looks o nice and crispy, love the filling


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