You’ve never really had a spring roll until you’ve tried homemade. They’re super easy to make and a great starter to serve at your Iftar table. These mouthwatering chicken spring rolls are lightly seasoned with a mix of Pakistani spice blends added to an array of mixed vegetables and then wrapped in crispy samosa sheets to dunk and fry. These are the perfect appetizers to serve at parties, Iftar, and Eid dinners or to snack on whenever you feel slightly peckish! They can be very tempting (if I do say so myself!)

PREP TIME: 1 HOUR 30 MINUTES

COOK TIME: 6-8 MINUTES

TOTAL TIME: 1 HOURS 30 MINUTES 

YIELDS: 70-75

Process:

 CHICKEN SPRING ROLLS

Maryam

You’ve never really had a spring roll until you’ve tried homemade. They’re super easy to make and a great starter to serve at your Iftar table. These mouthwatering chicken spring rolls are lightly seasoned with a mix of Pakistani spice blends added to an array of mixed vegetables and then wrapped in crispy samosa sheets to dunk and fry. These are the perfect appetizers to serve at parties, Iftar, and Eid dinners or to snack on whenever you feel slightly peckish! They can be very tempting (if I do say so myself!)

Print Recipe Pin Recipe

Course Ramadan

Cuisine Asian, Chinese

Servings 75 Rolls

Ingredients

  

Ingredients:

• 7-8 Carrots peeled & sliced
• 1 tsp Salt
• 1 tsp Cumin seeds
• 2 large Onions diced
• 5 green Chillies minced
• 1 kg Chicken mince
• 1 tsp Salt more to taste
• 1 tbsp Chilli flakes
• 1 tbsp Salt
• 1 tsp Coriander powder
• 1 ½ tbsp basaar
• 2 cups Sweetcorn
• 2 cups grated Cheddar cheese
• TYJ Spring roll sheets
• Liy paste

Liy mixture:

• This will act as a glue for when assembling your samosa squares. This includes equal parts plain flour and water.

Instructions

 

• Add oil, salt and carrots to your pan. Sauté the carrots for 10-15 minutes until they water down completely and they release all its waters.
• Remove the carrots and transfer to a bowl.
• In your pan, add in oil, onions and green chillies and stir for 2-3 minutes until slightly browned. Then add in your chicken mince.
• Cook until the chicken becomes white in colour and it’s fully cooked through.
• Then add in the following spices; chilli flakes, salt, coriander powder and basaar.
• Add in your carrots and sweetcorn and stir for a further 2-3 minutes. Add cheese and mix until well incorporated. OPTIONAL: You can taste and add any additional seasoning; if needed. IMPORTANT: Let your mixture cool completely before filling your spring rolls.
• Using the instructional video reel above, make 70-75 spring rolls. Ensure the spring rolls are tightly wrapped and not exposed to avoid them from opening up when frying. (A detailed reel on how to wrap spring rolls is already up on the feed)

Notes

WHEN FREEZING: Layer them in a tray making sure to keep a reasonable gap. Freeze overnight. Then transfer them into freezer bags.

TO EAT: Fry over medium heat for 6-8 minutes until golden brown in colour. Serve with any sauce of your choice.

Keyword Chicken, Ramadan