These homemade chicken and veg spring rolls are nothing like the ones at takeouts with mushy fillings and extremely greasy pastry. These are delicately crispy and golden, just like they should be, and you will actually be able to taste the filling. The filling is also light, spicy and tasty. They are also healthier since it’s been baked instead of deep fried! The result is a crisp, crunchy and delicious appetizer that you can serve to your guests at your next party!

 

SPRING ROLLS

 

SPRING ROLLS
Author: 
Recipe type: Party Foods
 
These homemade chicken and veg spring rolls are nothing like the ones at takeouts with mushy fillings and extremely greasy pastry. These are delicately crispy and golden, just like they should be, and you will actually be able to taste the filling. The filling is also light, spicy and tasty. They are also healthier since it's been baked instead of deep fried! The result is a crisp, crunchy and delicious appetizer that you can serve to your guests at your next party!
Ingredients
  • 1 kg Chicken Fillets (coarsely minced)
  • 2 Tsps Ginger & Garlic paste
  • 2 Tsps Crushed Green Chilli paste (optional)
  • 1 Tsp. Chilli powder
  • 1 Tsp Coriander powder
  • 1 Tsp Cumin powder
  • 1 Tsp. Tumeric powder
  • Salt to taste
  • 3 Tbles Oil
  • 2 Onions (coarsely grated)
  • 2 Carrots (coarsely grated)
  • 2 Cups Fresh or Frozen Corn
  • 1 Cup Mixed Colour Peppers (finely cubed)
  • 4 tbles Mayonnaise
  • Handful Fresh Coriander chopped
  • 50 Spring Roll pastry squares (See note below)
  • 3 tbles of Flour mixed with a little water to form a paste
  • Oil for deep frying or baking
Instructions
  1. Combine the chicken, salt, ginger and garlic paste together in a bowl.
  2. Add the spices and the salt.
  3. Mix well to ensure an even distribution of the spices
  4. Heat oil in a pan and add the chicken.
  5. Cook until the chicken is done and fairly dry
  6. Stir in the onion, carrot, and corn.
  7. Mix well to ensure that mixture is evenly coated with the spices and all the moisture has disappeared.
  8. Add the mixed colour peppers and the mayonnaise and mix through thoroughly for about 5 mins.
  9. Remove from heat and allow the mixture to cool.
  10. Add the chopped coriander.
  11. Once the mixture is completely cold peel a spring roll wrapper and place it on a chopping board so it forms a diamond shape.
  12. On the bottom half of the wrapper place about 1 tbsp of the mixture
  13. Fold the bottom corner over the filling and then fold in the sides of the wrapper and roll up again to enclose the filling and form elongated finger-like shapes.
  14. Ensure that the ends are firmly tucked in.
  15. Secure the end of the wrapper with a bit of flour paste and seal.
  16. Brush with lightly with oil and bake at 180°C or airfry if you have an air fryer. If you prefer it can be deep fried in hot oil until golden brown.
  17. Drain on absorbent paper and serve with your favourite dipping sauce.
Notes
(18cm x 16cm Readymade Spring Roll wrappers work best)

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