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Friday, June 2, 2017

Bread Chicken Spring Rolls




Bread Chicken Spring Rolls are an easy way out to make a quick snack. I would also like to call them 'No deep fried Spring Rolls'. Bread slices are rolled out into thin slices, stuffed with Chinese chicken or vegetable stuffing and shallow fried.


Serves: 10 Spring Rolls
Preparation Time: 30 to 40 minutes (if the boiled chicken is ready)

You can watch the video here:



Ingredients

  • 10 bread slices
  • 1/2 cup mayonnaise
  • 2 cups Chicken Stuffing
  • Cooking oil for shallow frying

For stuffing:

  • 1 cup boiled & shredded chicken
  • 1 carrot shredded
  • 1 capsicum sliced
  • 1 cup shredded cabbage
  • 3 to 4 stems of spring onion (white and green portion kept separately)
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 2 green chilies sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon black pepper powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 5 tablespoon cooking oil

Cooking Directions

  1. For Stuffing - Heat oil in a saucepan and fry garlic & ginger for few seconds. When the color changes slightly add white spring onion and green chilies. Fry for sometime.
  2. Add boiled chicken, black pepper powder, and salt.
  3. Now add carrot, capsicum, cabbage, soy sauce, sugar, vinegar, and green portion of spring onion. Stir well on high heat for 30 seconds. Remove in a bowl and set aside till it cools.
  4. Take a slice of bread. With help of a rolling pin (bhelan) roll out the slice into thin flat slices.
  5. Spread some mayonnaise on the slice. Place the chicken stuffing (2 teaspoons) on one side of the slice and roll the bread slice tightly. You can use some water to stick the edges.
  6. Repeat with all the slices and shallow fry on all sides till golden.
  7. Serve hot and crispy. 

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