Chicken Spring Rolls , an Indo Chinese fusion version of chicken rolls with a twist. Spicy yes with a little bit of tang and whole lot of punch
If you go over my blog, you will find two things. First being there are lots of chicken based dishes. And I always talk about spice. Too much spice. Be it use of green chilly or red chilly. Both are used a lot in my recipes. Now we belong to Vidharba region (central Maharashtra). In this region chillies are used in abundance due to extreme dry climate.
Coming from a non spicy world to a spicy one was huge change. But a woman adjusts. That is the beauty of a woman’s nature. Almighty has gifted her the most valuable thing that is adapting and adjusting to surroundings. Well I am lot of philosophical person. That’s why close to me always tell, I am an old soul. I have different manner of looking at things. I would credit this to my ammi. My ammi had a huge role in my upbringing. When I was small my father had left for work to Nigeria. We were to follow him, but later a civil war broke up there. And all our plans were screwed. He was unable to come back as banks were dried and all his saving were gone. Each day bank used to say come tomorrow. At that time my Ammi ( a lecture in college) was holding up the front. Handling all our expenses along with my paternal relations too. I used to see the patience in her. Her calmness to deal with things in life. She used to say, it’s so easy to find a negative in a person. Find positive. No human is bad. Circumstance or his choice in life makes him choose a path. She brought all us up telling the stories of Rasulallah (PBUH) about his patience, perseverance. And in today’s world, we need to look back at Rasulallah’s life, follow his teachings and adapt it.
So back to our recipe of Chicken Spring Rolls. This recipe uses boneless chicken. And my favorite chilly paste – Thecha. If you are making my recipes, that you have to have this paste. I use only three veggies in this recipe. Cabbage, Capsicum & Spring Onion. K doesn’t like beans or carrot in savory item. But you are free to add. I always gives you option. So now to the recipe.
I will be showing how to make spring rolls on insta story today. And later that will be saved in highlight. In case you want to see the process here is my Instagram account
Huma Kalim
Yields 20 large Size or 35 small size
Chicken Spring Rolls , an indo chinese fusion version of chicken rolls with a twist. Spicy yes with a little bit of tang and whole lot of punch
10 minPrep Time
10 minCook Time
20 minTotal Time
Ingredients
- 500 gm boneless chicken diced/Chicken Kheema
- 2 tbsp oil
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 tbsp chilly paste
- 1 cup capsicum diced
- 1 cup shredded cabbage
- 1 cup chopped spring onion
- 1 tsp black pepper
- 2 tsp soya sauce
- 1 tsp white vinegar
- salt to taste
- Spring Roll Sheets
- Oil for frying
Instructions
- Heat oil in a heavy bottom kadai
- Add ginger garlic. Saute for few minutes
- Add chilly paste and saute till oil separates
- Add diced chicken & cook till chicken is tender & all the water is absorbed
- Add in soya sauce, vinegar & salt. Mix
- Add all the veggies.
- Cook till all is mixed. Don't over cook. Veggies need to be crisp
- Remove from flame and keep it little tilted so all the water content gathers on the side. Remove the liquid.
- We are doing this procedure as we are going to freeze spring rolls and it will not turn soggy
- Once cool make the spring rolls.
- Keep it separately in a tray & freeze for an hour or two.
- Later remove & store in aluminium container.
- Frozen spring rolls need to be thawed for an hour before frying
- Fry till golden brown and serve with red chilly dip
Calories
Fat
Carbs
Protein
