Chicken spring roll

Spring rolls are a popular appetizer in parties these days. Its mainly eaten during the spring festival in China and hence the name. Spring roll is a thin wrapping filled with cabbage and other vegetables. Then it is either steamed, fried or eaten as such if the wrapping is really thin. Today I am trying a chicken filled, deep fried spring rolls.
Preparation time: 30 mins
No of servings: 4 nos


Ingredients

All purpose flour/ Maida- 1 cup
Water-  1 1/2 cup or as required
Salt to taste
Egg- 1 no
Refined oil required for frying+ 1 tbsp
Ginger garlic paste- 1 tsp
Onion- 1 no chopped
Green chilly- 1 no chopped
Chicken- 1 cup Shredded
Chicken/Garam masala- 1 tsp 
Capsicum- 1/4 no chopped
Bread crumbs- 1 cup

Method
Make a batter similar to pancake/dosa with flour, water and salt.
Heat 1 tbsp oil in a pan and add ginger garlic paste.
Add onion and green chilly.

Saute till they start changing color.
Add shredded chicken & masala powder.
Saute for a min or two. Add chopped capsicum, saute for a min or two. We don't want to lose the crunchiness of capsicum. So remove from the flame and let it cool.
Make a thin pancake of  less than 7" diameter. No need to turn over the pancake as we need only one side to be cooked. Remove from the pan and place the pancake on a plate,so that the cooked portion is on top. Keep a heaped tbsp of filling on one side of the pancake. Roll the pancake and seal the edges as shown in the following pictures using the batter.
 

 

Its easier to seal the spring rolls, when they are still hot.
Beat an egg with little salt and pepper. Dip the spring rolls in egg and coat it with breadcrumbs. You can refrigerate at this stage for 2-3 days. Bring it room temperature first and then fry.
Deep fry the spring rolls until both sides are brown in color.
Serve it hot with ketchup.

PS:-

  • I used a standard 250 ml measuring cup.
  • Instead of making wrappers from scratch, ready to use spring roll wrappers are available in supermarkets.