Chicken Spring Rolls

Name: Chicken Spring Rolls
Total time: 1800 s
Yield: 15-number
Cuisine: Indian
Ingredients: 1 cup chicken Shredded (cooked with salt and pepper powder); 1 Onion (chopped finely); 2 Carrot (chopped finely); 10 - 12 Beans French (chopped finely); 1 tsp Ginger garlic paste; 4 tbsps Oil + more for frying; 1 cup All purpose flour; 4 Eggs; 1 tsp Pepper powder; 2 tbsps Corriander leaves (chopped); 1 cup Bread crumbs; as required Salt; as required Water

Femina Sherif @cook_7796263

My daughter just loves this crispy snack. I realized this only when my sister once prepared these delicious rolls, when we were at her place. Not to mention, my sister prepares scrumptious and flavorsome dishes like a pro. So, that day my daughter had a very nice treat. Actually she is very choosy when it comes to savory dishes, but this one she would munch on at any time of the day! It might seem a bit lengthy process for a first timer, but once you get the knack of it, it is super easy. The crunchy crust and the juicy filling inside is perfect for evening tea.
I have used chicken, onions, carrots and beans for the filling. You may choose any veggies of your choice like cabbage, mushroom etc. You may freeze them for 2-3 days and fry as required. Next time when guests arrive, be prepared with this delicious snack.

Femina Sherif @cook_7796263

Saved

Ingredients

30 mins

15-number

1 cupchicken Shredded (cooked with salt and pepper powder)
1Onion (chopped finely)
2Carrot (chopped finely)
10 - 12Beans French (chopped finely)
1 tspGinger garlic paste
4 tbspsOil + more for frying
1 cupAll purpose flour
4Eggs
1 tspPepper powder
2 tbspsCorriander leaves (chopped)
1 cupBread crumbs
as requiredSalt
as requiredWater

Saved

Steps

30 mins

1

Heat 4 tbsp oil in a pan. Add in the onions and saute until they turn light pink.
2

Next add the ginger garlic paste and saute for 1-2 minutes.
3

Now add the chopped veggies and saute. Close the lid and let it cook for 10-12 minutes. Stir in between.
4

Add salt and pepper powder as required.
5

Now add the cooked chicken pieces and mix well.
6

Add the corriander leaves and mix. Close the lid and let the flavors blend for about 1-2 minutes. Then switch the flame off.
7

To make the outer covering, in a bowl mix together the flour and salt.
8

Add 3 eggs one by one and continue to mix.
9

If needed, add little water too. The batter should neither be too thick nor too thin.
10

Keep an egg whisked in a wide bowl and the bread crumbs in a plate ready.
11

Heat a pan and pour one scoop of batter and spread to form a very thin pancake.
12

Flip sides to cook both the sides.
13

Once done, place on a plate and put 2-3 spoonfulls of the chicken filling inside the pancake.
14

Start rolling from one side and close the edges as you go.
15

Once rolled completely, immeditely dip into the whisked egg to coat well and then cover with the bread crumbs.
16

The layers of egg and bread crumbs would bind the roll nicely.
17

Continue doing this for all the rolls.
18

Once all the rolls are ready to be fried, heat oil in a pan and fry them.
19

Flip sides so as to cook both the sides.
20

Place on paper towels to drain excess oil, if any.