Chicken Spring Roll Recipe – Authentic Indian Style with Paprika

Last Updated on 6 months ago by Neha Deshmukh

Chicken Spring Roll Recipe – Authentic Indian Style with Paprika

Hey everyone! If you’re anything like me, you love a good crispy snack with a flavorful kick. And let me tell you, these Chicken Spring Rolls are exactly that! I first made these for a Diwali get-together, and they were gone in minutes. The blend of Indian spices with the satisfying crunch of a spring roll is just… chef’s kiss. This recipe brings a little bit of India to a classic snack, and I can’t wait to share it with you.

Why You’ll Love This Recipe

These aren’t your average spring rolls. We’re taking the familiar crispy roll and filling it with a beautifully spiced chicken mixture, inspired by the flavors I grew up with. They’re perfect as an appetizer, a party snack, or even a light meal. Plus, they’re surprisingly fun to make – getting the family involved in rolling them is always a good time! You’ll love how easy it is to customize the spice level too.

Ingredients

Here’s what you’ll need to make these delicious Chicken Spring Rolls:

• 0.25 lb ground chicken (about 115g)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tbsp fresh parsley, chopped
• 0.25 tsp paprika
• 0.5 tsp cumin powder
• 1 tbsp light cooking oil
• 15 large spring roll wrappers
• 1 cup plain yogurt (about 240ml)
• 0.5 tsp garlic salt
• 1 tbsp lemon juice
• Salt and pepper to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Cumin and Paprika: These are the stars of the show! They create that warm, slightly smoky Indian flavor we’re going for. Don’t skimp on these – they really make the recipe.
• Spring Roll Wrappers: Finding these can vary depending on where you are. In India, you’ll often find them in larger supermarkets or specialty stores. If you’re outside India, most Asian grocery stores will carry them. Sometimes you can even find them in the international aisle of regular supermarkets.
• Oil for Frying: Traditionally, many Indian families use mustard oil for deep frying due to its distinct flavor and high smoke point. However, vegetable oil or canola oil work perfectly well too – use whatever you’re comfortable with!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp of light cooking oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté until they’re soft and fragrant – about 5 minutes.
2. Add the ground chicken to the pan and stir-fry until it’s browned and cooked through. Make sure there are no pink bits left!
3. Stir in the tomato paste, cumin powder, paprika, salt, and pepper. Cook for another 2-3 minutes, letting the spices bloom and coat the chicken.
4. Remove from heat and stir in the chopped parsley. Let the filling cool completely before you start rolling – this is important!
5. Place a spring roll wrapper on a flat surface, like a clean cutting board. Add about 1 teaspoon of the chicken filling near the top edge.
6. Fold the bottom half of the wrapper over the filling, tucking it in snugly. Then, fold in the sides and roll tightly into a cigar shape. Wet the edges with a little water to seal them securely.
7. Heat oil for deep frying in a deep pot or fryer. Fry the spring rolls in batches, being careful not to overcrowd the pot, until they’re golden brown and crispy – about 3-4 minutes per batch.
8. Remove the spring rolls and drain them on paper towels to remove any excess oil.

While the spring rolls are frying, let’s make the dip! Simply mix the yogurt, lemon juice, garlic salt, and paprika in a small bowl.

Expert Tips

• Don’t overfill the spring rolls! It’s better to use a little less filling than too much, or they might burst open during frying.
• Make sure the filling is completely cool before rolling. Warm filling will make the wrappers soggy and difficult to work with.
• Fry in batches to maintain the oil temperature. This ensures crispy, evenly cooked spring rolls.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ground chicken for a plant-based chicken substitute. There are some great options available now! My friend, Priya, swears by using crumbled tempeh.
• Gluten-Free Adaptation: Look for gluten-free spring roll wrappers. They’re becoming more widely available.
• Spice Level: Adjust the amount of paprika and pepper to your liking. If you like it really spicy, add a pinch of cayenne pepper!
• Festival Adaptations: These are a huge hit during festivals like Diwali and Eid. They’re a perfect savory snack to balance out all the sweets.

Serving Suggestions

Serve these Chicken Spring Rolls warm with the yogurt dip. They’re fantastic with a cup of chai or a refreshing mango lassi. They also pair well with a simple salad for a light meal.

Storage Instructions

Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in the oven or air fryer to crisp them up again. They won’t be quite as crispy as when they’re freshly fried, but still delicious!

FAQs

Let’s answer some common questions:

• What is the best way to prevent spring rolls from becoming soggy? Make sure the filling is cool, don’t overfill the rolls, and fry them in hot oil.
• Can I prepare the filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
• How long will the filling keep? The filling will keep in the refrigerator for up to 3 days.
• What type of oil is best for deep frying spring rolls? Vegetable oil, canola oil, or mustard oil all work well.
• Can I bake these spring rolls instead of frying them? Yes, you can! Brush them with a little oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through. They won’t be as crispy as fried ones, but still tasty.
• Are spring roll wrappers readily available in India, or are there substitutes? They are becoming more readily available in larger cities and supermarkets. If you can’t find them, you could try using thin roti or chapati dough, but the texture will be different.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how they turn out for you!