chicken spring rolls | veg spring rolls




Chicken spring rolls are classic Chinese dish relished by all ages, in fact one can have 3- 4  at a time with belly getting full but you crave for more of  'em... The wrappers in which rolls wrapped , are readily available in market but I make at home as I feel ready made wrappers consume loads of oil and exceed loads of oil after fried , that puts my mood off, so have to work a bit more to get that perfect , non oily spring rolls. I make this so often that it hardly takes time for me to make this recipe , but yes if you making it for the first time then it consumes time , but when you see the results you will definitely feel that all the time spent on this recipe is  worth it ....


INGREDIENTS:


 For Filling:
100 gms boneless chicken
1 cup carrots chopped finely into thin strips
1 cup cabbage chopped finely into thin strips
1 cup green capsicum chopped finely into thin strips
1/2 cup french beans
4 - 5 cloves of garlic crushed
2 green chilies crushed
2  tbsp soya sauce
1 tsp vinegar
1 tsp red chili sauce
1 tsp red chili powder
1 tsp black pepper
1 -2 tsp Corn flour diluted in half cup of water 
2 tbsp Flour (wheat flour) to make paste 
Oil
Salt

INGREDIENTS:

FOR WRAPPERS:
200 gms all purpose flour (maida)
Water required to knead into dough
salt


METHOD:
  1.  Wash chicken , clean and cook with salt, water and ginger garlic paste till its completely done, remove from flame , cool  and shred it , keep aside .
  2. Knead the flour ( maida) , salt with desired water and keep aside by covering it with wet cloth over it .
  3. In a pan heat 2 tbsp oil add crushed garlic and green chilies , saute for a while now add french beans and fry for sometime till its partially cooked , now add all the other vegetables and saute  for a minute by adding salt , pepper , soya sauce , vinegar , red chili sauce , red chili powder and shredded chicken.
  4. Add cornflour diluted in water and cook on high flame until the gravy thickens , adjust the sauces , salt , pepper and other spices . Remove from fire and keep aside.
  5. Now take the dough and roll  into 2 " rotis , make such 2 small rotis , apply oil on one side and sprinkle flour on both the rotis.
  6. Now join both the rotis, oil and sprinkled side together and roll into a proper chappati.
  7. Place the chapati on hot tawa and half cook the chapattis from both the sides.
  8. When its hot , try to remove edges slowly slowly and you will  see that you get 2 thin chapatis (wrappers).
  9. Repeat the process by making all the wrappers.
  10. Dissolve 2 tbsp flour ( wheat flour)  in 1 tbsp water and make a fine paste.
  11. Now stuff the chicken and vegetable mixture in the middle of the wrapper , place the two sides in , strat rolling tight and seal the edges and openings by flour paste.
  12. Roll all the spring rolls into cornflour powder and deep fry in oil.
  13. Drain and keep on an absorbent paper.
  14. Serve hot with instant red chili chutney.


Note:
  • For veg spring rolls , do not add chicken , rest procedure is same.
  • If you want more spicy add red chili sauce as per your taste.
  • If you want you can use ready made wrappers to make spring rolls , they easily available in markets.
  • If you making wrappers at home just roast the chapattis for few seconds on tawa so that it gives you 2 thin wrappers.

                               PREPARATION TIME: Approximately 60 Minutes.
                                                      SERVES: 3 - 4 Persons.


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