Chicken Spring Roll Recipe – Easy Indo-Chinese Street Food

Last Updated on 1 month by Neha Deshmukh

Chicken Spring Roll Recipe – Easy Indo-Chinese Street Food

Hey everyone! If you’ve ever wandered through the bustling streets of India, you’ve probably been tempted by the golden, crispy goodness of spring rolls. They’re the perfect snack – crunchy, flavorful, and totally addictive. I remember the first time I tried one from a street vendor… instantly hooked! Today, I’m sharing my go-to recipe for Chicken Spring Rolls, so you can enjoy this Indo-Chinese delight right in your own kitchen. It’s surprisingly easy, I promise!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 40 minutes. It’s easy, even if you’re new to making spring rolls. And most importantly, it tastes amazing. The savory chicken filling, wrapped in a crispy shell… seriously, what’s not to love? Plus, it’s a fantastic way to use up leftover cooked chicken!

Ingredients

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

• 400 gm boneless chicken (cooked in salt and pepper)
• 2 cups grated cabbage
• 1 large carrot, grated
• 1 tbsp olive oil
• 4 garlic cloves, crushed
• 2 tbsp soya sauce
• 1 tsp white pepper powder
• Salt and pepper to taste
• As needed spring roll sheets
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Spring Roll Sheets: You can find these at most Asian grocery stores, or even in the international aisle of larger supermarkets. They come in different thicknesses – I prefer the slightly thicker ones as they hold the filling better.
• Soy Sauce: I usually use a regular dark soy sauce for that classic flavor. But feel free to experiment with light soy sauce for a milder taste.
• Oil for Frying: Traditionally, many Indian cooks use groundnut oil (peanut oil) for deep frying because of its high smoke point and neutral flavor. However, you can use any vegetable oil you’re comfortable with – sunflower oil or canola oil work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, shred the cooked chicken into fine pieces and set it aside. This makes it easier to roll and ensures even distribution of flavor.
2. Heat the olive oil in a pan over medium heat. Add the crushed garlic and sauté until fragrant and lightly golden – about 30 seconds. Don’t let it burn!
3. Add the grated cabbage and carrot to the pan. Stir-fry for about 2 minutes, until the vegetables soften slightly. They should still have a little crunch.
4. Now, add the shredded chicken, soy sauce, and white pepper powder. Toss everything together really well to combine. Give it a taste and adjust the seasoning with salt and pepper as needed.
5. Time to roll! Place a spoonful of the filling onto a spring roll sheet. Fold the edges in tightly, then roll it up like a burrito, sealing the final edge with a little flour-water paste (just mix a teaspoon of flour with a tablespoon of water).
6. Heat the oil for deep frying. Carefully add the spring rolls in batches, making sure not to overcrowd the pan. Fry until they’re golden brown and crispy – about 3-4 minutes per batch.
7. Remove the spring rolls and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t overfill the spring rolls, or they might burst open during frying.
• Make sure the oil is hot enough before adding the spring rolls. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.

Variations

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

• Vegan Adaptation: Swap the chicken for crumbled tofu or a mix of finely chopped vegetables like mushrooms, beans, and bell peppers.
• Gluten-Free Adaptation: Use gluten-free soy sauce and check that your spring roll sheets are also gluten-free.
• Spice Level: Add a teaspoon of chili garlic sauce to the filling for a fiery kick. My friend, Priya, loves this addition!
• Festival Adaptations: These are always a hit at New Year’s parties. I often make a big batch for Diwali too!

Serving Suggestions

Serve these Chicken Spring Rolls immediately while they’re still hot and crispy. They’re fantastic with ketchup, chili sauce, or even a sweet chili dip. A side of Schezwan sauce is also a great option for that extra Indo-Chinese flavor.

Storage Instructions

Spring rolls are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in an air fryer or oven to re-crisp them – microwaving will make them soggy.

FAQs

Let’s answer some common questions:

• What is the best way to prevent spring rolls from becoming soggy? Make sure the oil is hot enough, don’t overcrowd the pan, and drain them well on paper towels.
• Can I prepare the filling ahead of time? Absolutely! You can make the filling a day in advance and store it in the refrigerator.
• What type of oil is best for deep-frying spring rolls? Groundnut oil is traditional, but any vegetable oil with a high smoke point will work.
• Can I bake these spring rolls instead of frying? 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 quite as crispy, but still delicious.
• How do I properly seal the spring rolls to prevent them from opening during frying? Use a flour-water paste and press firmly to seal the edges.

Enjoy making these Chicken Spring Rolls! I hope they bring a little bit of that Indian street food magic to your home. Let me know how they turn out in the comments below!