Chicken Spring Roll Recipe
Ingredients: (Makes 12 Nos)
- Boneless chicken – 1 cup (cubed)
- Pepper powder – ½ tsp
- Onion – ¾ cup (finely chopped)
- Ginger garlic paste – 2 tsp
- Chilli Powder – 1 tsp
- Turmeric Powder – ½ tsp
- Coriander Powder – 1 tsp
- Garam masala – ½ tsp
- Soya Sauce – 1 Tbsp
- Spring Roll Pastry Sheets – 12 No.
(Note: 1 cup = 250 ml
Vary the amount of chilli powder as per your spice level)
Take the chicken pieces in a pressure cooker along with ¼ cup water, ½ tsp pepper powder, 1 tsp ginger garlic paste and go for 1 whistle and immediately remove cooker from stove. Once steam goes completely open cooker, remove the chicken stock if any and mince the chicken.
Heat oil in a pan and add finely chopped onion.Once onion becomes soft add ginger garlic paste and sauté for a min. Add all spice powders, salt and sauté for a min or two. Add soya sauce and mix well
Add the cooked chicken and mix well. Saute till it becomes dry and switch of the stove. Now the stuffing part is ready
Take a spring roll pastry and keep 1 Tbsp of the stuffing as shown in the pic.
Fold it once towards the center
Now roll it fully to finish and use flour water mixture to seal the edge (Take 1 Tbsp of Maida and water and mix well and use it to stick the edges)
You can either deep fry the same or bake it. I did baking this time. Preheat the oven to 180 degree C and bake the spring roll for 15-20 min until its golden brown in color. If you are baking you can avoid the usage of oil.
Turn in between and brush little butter on the spring roll. Serve hot with Tomato Sauce.