Chicken Spring Roll

This may seem a little lengthy... but TRUST me when I say this, the process is worthwhile.

It is a Chicken Spring Roll recipe.

Ingredients for Chicken Spring Roll:

Chicken – 100g (Boneless)

All-purpose flour (Maida) – 5 Tbsp

Egg – 1

Baking powder – ½ tsp

Parsley – 1 Tbsp

Capsicum – 1

Carrot – 1

Cabbage – 8-10 leaves

Onion – 1 medium size (finely sliced)

Ginger – 1 Tbsp (finely chopped)

Garlic -1 Tbsp (finely chopped)

Cornflour – 1 Tbsp

Chicken cube – ½ (available in any hyper market) 

Tasting Salt (Ajinomoto) – 1 Tsp

Oil – to fry spring rolls

Salt & Pepper to taste

Process for Chicken Spring Roll:

There are 4 steps :

•          Crêpe prep (Spring roll cover) 
•          Veggie prep
•          Chicken prep
•          Put all together into the roll

Crêpe Prep

Take the all-purpose flour (Maida) in a bowl and add the egg and baking powder to it. Now keep adding little water and mix till it forms into a lump-less batter. The consistency of batter should like the one used for thin pancakes. Even a little lighter batter is alright, but definitely not thicker than that. Add parsley & salt to the batter and leave it to rest for 15min.

Now place a non-stick pan on medium heat. Once the pan is hot enough, pour in around 2 tbsp of batter and spread it in circular motion, just like a normal dosa preparation. Make sure you do not add any oil to the pan in the entire process and hence a non-stick pan is a must. Once the crêpe starts lifting off the edges on the pan, take it off heat. You need not roast it on the other side. Also, the roasted side got to be white in colour and not turn brown. Likewise, you should be getting 4-5 crêpes (dosa like) with this batter.

Veggie prep

Cut all the veggies (capsicum, carrot & cabbage) into long thin juliennes (strips). Put pan on medium heat and add 2 Tbsp oil. Once the oil is hot, put in the finely chopped ginger and garlic. Follow it by putting in all the veggies and letting them fry a bit. Meanwhile, mix cornflour in small amount of water. Add the chicken cube to the veggies. Now add the cornflour as well. Add salt, ajinomoto and pepper to taste. Make sure you do not over fry the veggies. Let their crunch and colour retain. Take them off heat.

Chicken Prep

Take a pan and put the chicken in it. Add sliced onions, salt, pepper & little water (100ml) to the chicken. Give it a good stir and put the pan on medium heat. Let the water reduce as the chicken gets slow cook and becomes flavoursome. Take it off heat when the chicken is cooked. The chicken got to be moist and tender. Do not overcook; else it will get too dry. Leave it to rest for 15 and then shred it into small pieces.

Chicken Spring Roll Prep

Take a crêpe. Place in little veggies and chicken on the crêpe, leaving a little gap to roll and fold. Now, fold the top of the crepe over the chicken and veggies. Fold in the left & right sides of the crepe and continue rolling it till you reach the end. Seal the ends with the muddled egg. The specified quantity should give you 4-5 spring rolls. Once the spring rolls are prepared, leave them to rest in the fridge (not freezer) for 15 min.

Frying Chicken Spring Roll

Put pan on medium heat and put in the oil, just enough to deep fry the rolls. Once the oil is medium hot, immerse the rolls and fry them. Make sure you do not fry them to deep brown in colour. They should be taken off heat once they are golden brown as in the picture. Leave them to rest for few seconds and enjoy these yummy & crispy chicken rolls with soup as accompaniment or just as an appetiser.

** Please note that we are adding salt in each individual preparation. So, make sure to add slightly less so that it would come to the right amount of salt when all put together.

Vegetarian Spring Roll:

For all the vegetarians, you can skip the chicken prep. Replace the chicken cube with veg cube. Add sweet corn & mushroom(cleaned & boiled in hot water) to the veggie prep and rest everything is the same.