So this weeks recipe is chicken spring rolls…or egg rolls, I’m not really sure. It’s quite the controversial topic, but after doing a boatload of research on the matter I decided to call this a spring roll. (I hope I’m right). So yes, that is what I concluded. These light, flaky chicken and vegetable stuffed spring rolls are a must at our Ramadan iftar table. With just a hint of spice and it’s addictive crispy exterior you’ll definitely be going back for more! Let’s get started with the recipe, shall we?
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Ingredients:
For filling:
- 1 lb boneless, skinless chicken breast
- 14 oz. bag cabbage and carrot coleslaw mix
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1/2 teaspoon Pakistani red chili powder
- 1 tablespoon cumin seed powder
- 1 bunch scallions, finely chopped (optional)
For Assembly:
- 2 packs square egg roll/spring roll sheets (25 sheets each)
- 2 tablespoons flour + 3 tablespoons water, for sealing
Directions:
First things first, you want to boil your chicken breast for 10-15 minutes until fully cooked through. Drain the chicken and transfer it to a large mixing bowl because you’re going to be adding vegetables as well. Next you’re going to want to shred the chicken into thin shreds. Nothing crazy happening here. Add the coleslaw to the shredded chicken. Now, you want to thoroughly mix the chicken and coleslaw together, until you have an even mixture of both.
You could keep it like this, but come on, you know me – I have to add some spice! Now first of all you have to add salt, of course. Start with sprinkling in a teaspoon and mix it in well. The salt also helps to wilt down the cabbage so it’s not as rigid. Then you can add in the rest of the spices. Mix it all together until the mixture is coated thoroughly. If you want to add a little bit more spice you can add more red chili powder. Be sure to taste at this stage to make sure it’s to your liking. Feel free to adjust salt or any of the spices. At this point you can fold in the scallions if you want them, but it’s optional!
And now you have your filling! And now it’s time for the most impressive step – wrapping! Mix together your flour and water to make the sealing paste. Now for the star of the show – my wonderful wrapping station. Get yourself your filling mixture, your egg roll sheets, your sealing flour paste, and finally an extra plate to put your finished rolls. To roll, start by making your square sheet into a diamond, add about a tablespoon of filling to corner closest to you, then fold the corner closest to you over the filling. Fold in each side corner until straight and then roll egg roll tightly, place flour paste at the last corner to help seal the roll close.
Voila! And like magic, you have yourself an egg roll! How glorious, how just absolutely marvelous!! I’m not even exaggerating, they are just amazing. Anywho, just roll yourself up a couple dozen more of these and you’re all set! Here were my finished egg rolls all nicely rolled up:
You’re most likely going to have a fraction of the egg rolls I have because I usually make these egg rolls in bulk and freeze them for when we need them. I did not fry these immediately, as I was making them ahead of time, but you are more than welcome to do that. I decided to store mine in a plastic bag in the freezer and when I was ready to fry I just thawed them until the pastry sheets were soft again.
When it comes time to fry, deep frying would be ideal because it quickly cooks all sides evenly. But you can certainly do a shallow fry. In a sauce pan add enough vegetable oil to cover them halfway. Heat it up on medium-high heat. Place a few egg rolls in the pan and they should start bubbling away. Once you see some browning on the edges you can flip the egg roll over and continue cooking. They should be golden brown. If the egg rolls ever start browning too quickly…like they’re blackening, as in they are burning, then take the pan of the heat immediately and let everything cool down. You can still continue to use the oil just put the heat on low to start it off. So after they cook just place them on a paper-toweled plate to drain. Once they’re all done you can serve with some ketchup, imlee ki chutney, or some other chutney. A enjoy!
Chicken Egg Rolls
Ingredients
For Filling:
- 1 pound boneless skinless chicken breast, boiled
- 14 oz. bag cabbage and carrot coleslaw mix
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper, to taste
- 1 teaspoon Pakistani red chili powder
- 1-2 tablespoons cumin seed powder
- 1 bunch scallion, finely chopped (optional)
For Assembly:
- 2 packets Square egg roll/spring roll sheets (25 sheets)
- 2 tablespoons flour + 3 tablespoons water, to seal
Instructions
- Finely shred boiled chicken in large bowl.
- Add coleslaw mixture and mix thoroughly to combine.
- Add salt, pepper, red chili powder, and cumin powder to taste. Adjust seasonings after adding until it is to your liking. Mix until chicken mixture is well coated. At this point you can, optionally, fold in the chopped scallions.
- Lay spring roll sheet in front of you as a diamond shape. Place small amount of filling (about 1 tablespoon) at the corner of sheet closing to you. Fold this corner over the filling. Fold in each side corner of sheet over the filling.
- Roll in the filling tightly and seal the end corner (corner furthest from you) with flour, water mixture. (See pictures above for visual of folding).
- In a sauce pan add enough oil to deep or shallow fry. Heat up oil on medium to medium-high heat. Place egg rolls in and fry until golden brown on all sides.
- Serve with ketchup or sweet tamarind chutney.
- Enjoy!
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