Chicken Spring Rolls
This chicken spring roll recipe is an Indian take on the traditional Chinese chicken spring rolls recipe. With a lightly spiced minced meat filling encased in a crunchy pastry, this will rival store-bought spring rolls any day.
Ingredients
Filling
- 500 g Minced Meat Chicken
- 100 g Sweetcorn
- 1 Onions
- 1 tsp Salt
- 1 tsp Garlic Paste
- 2 tsp Crushed Chillies
- 2 tsp Cumin Seeds
- 2 Potatoes
- Coriander
Paste
- 50 g Plain Flour
- 75 ml Water
Instructions
- In a large pot add the chicken mince then brown the meat for a few minutes until the colour changes and it breaks apart.
- Add the diced onion and cook for 4-5 minutes until the onions soften and become translucent.
- As the onions are cooking peel the potatoes and cut them into bite-sized chunks then add to the pan and cook for a few minutes.
- Add the garlic paste, crushed chilli flakes, cumin seeds, and salt then cook for a further 3-4 minutes.
- Add the sweetcorn then cover and cook for 15 minutes until the potatoes are soft and cooked through.
- Add the finely chopped coriander and mix.
- Allow the mixture to cool before making the spring rolls.
- When ready to make the spring rolls prepare the paste by mixing together the plain flour and water until there are no lumps.
- Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot.
- Gently add the spring rolls into the pan - there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side.
- Serve alongside homemade green chutney and enjoy!
Nutrition
Calories: 47kcalCarbohydrates: 5gProtein: 4gFat: 1gSaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 14mgSodium: 91mgPotassium: 168mgFiber: 1gSugar: 0.4gVitamin A: 59IUVitamin C: 3mgCalcium: 6mgIron: 0.5mg
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