Spring Rolls

Chinese Spring Rolls

Wish to prepare a nice crispy appetizer for a dinner party? Bhabi’s Kitchen is here to help! Below is a recipe of Chinese Spring Rolls which serves as a perfect appetizer or tea-time snack. You can also freeze in batches and fry instantly when needed; instead of buying frozen packages at grocery store. Try it out and share with your family & friends.

Cuisine: Global

Type: Snack / Fried

 

Ingredients

s. no Ingredient Quantity
1 Chicken Mince (keema) ½ kg
2 Carrot 1 cup, grated
3 Cabbage 1 cup, finely chopped
4 Spring Onion ½ cup, finely chopped
5 Capsicum 1 cup, finely chopped
6 Egg 2 boiled and chopped
7 Ginger Garlic Paste 1 tablespoon
8 Salt & Black Pepper To taste
9 Soy Sauce 2 tablespoon
10 Red Chili Sauce (or chili powder) 1 teaspoon
11 Oil For cooking chicken and frying rolls
12 Rolls Wrap (maanda) As needed
13 Corn Flour 1 tablespoon
14 Water ¼ cup

 

Procedure for preparing Chinese Spring Rolls:

  1. Heat 2-3 tablespoons of oil in a cooking pot and fry chicken mince till it turns brownish color. Now add ginger garlic paste and stir it continuously.
  2. Add salt, black pepper, red chili powder/sauce and soy sauce to the chicken mince.
  3. Keep cooking till meat becomes tender. Add water if necessary. When oil starts to leave sides and mince is thoroughly cooked, turn off the flame.
  4. Heat 1-2 tablespoon of oil in a separate pot/wok (karahi) and toss all vegetables except spring onions. Stir fry vegetables on high heat for 2 minutes.
  5. Add cooked chicken mince to the fried vegetables and mix well. Turn off the flame after 1 minute.
  6. Add spring onions and boiled chopped eggs to the chicken vegetable mixture. Mix well.
  7. Check the seasoning/taste and add salt & pepper if necessary. Keep it aside to let it cool at room temperature.
  8. Prepare roll sticking “glue” by dissolving corn flour to ¼ cup of water.
  9. Spread roll wrap/sheet (maanda) and put 1 (or 1.5) tablespoon of filling. Wrap it carefully to form a shape of spring rolls. At the end, apply “glue” (prepared in step # 8) using fingertips. Seal the roll and keep aside. Repeat the same procedure for all wraps.
  10. Heat oil in a wok (karahi) for deep frying and fry rolls till they turn golden-brown.

 

Tip: Do not over-fill the roll; more filling can cause rolls to break during frying. Cover all prepared rolls under a damp/moist cloth to prevent drying out.

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