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Wednesday, June 1, 2016

Sezchuan Chicken Spring Rolls

Szechuan Chicken Spring Rolls
Szechuan Chicken Spring Rolls 

You can watch the video here


  • 2 cups Sezchuan Chicken Stuffing
  • 20 spring roll sheets (ready made)
  • 2 tbsp plain flour + 3 tbsp water (for sticking the sides)
  • 3 cups cooking oil for deep frying  or 1 tbsp for air frying

For Sezchuan Chicken Stuffing
  • 1 cup boiled and shredded chicken
  • 1 cup finely chopped cabbage
  • 1/2 cup grated carrot
  • 1/2 cup chopped spring onion
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 1 tsp red chili flakes
  • 1 tsp black pepper powder
  • 1 tbsp soy sauce
  • 1 tbsp red chili sauce
  • 1 tsp sugar
  • Salt
  • 2 tbsp oil

Method for Chicken stuffing:
  1. Heat oil in a flat pan and fry grated ginger and garlic for half a minute. Then add cooked chicken, 1 tsp red chili flakes, 1 tsp black pepper powder, and salt. Stir well and cook on low heat.
  2. Then add 1 tbsp soy sauce and 1 tbsp red chili sauce. After few seconds add cabbage, carrot, spring onion and 1 tsp sugar. Cook for 1 minute and then turn off the heat.
  3. Remove the chicken stuffing in a bowl and set aside to cool.
  4. Take 2 tbsp of chicken mixture and stuff into each spring roll wrap, stick the edges with flour and water mixture. See the video for the method of folding.
  5. The spring rolls can either be deep fried or air fried.
  6. Deep Frying - Heat oil in a deep saucepan and fry the spring rolls in medium-low heat for 5 to 7 minutes. 
  7. Air Frying - Brush some oil over the spring rolls and place the rolls in the air frying basket. Cook for 10 minutes at 200 deg C
  8. Serve hot.

For Homemade Spring roll sheet

  • 2 cups plain flour
  • 2 tbsp oil
  • Salt
  • 1/2 to 3/4 cup of hot water
  1. Make a stiff dough by mixing all the above ingredients and set aside for 20 minutes.
  2. Divide the dough into 4 equal parts. 
  3. Take each part and again divide into two.
  4. Roll out the two parts into a disc of equal size of about 4-inch diameter.
  5. Smear oil on both the disc and stick the discs to each other with a greased side.
  6. Roll out into a thin roti. Repeat the steps 3 - 6 with the remaining dough. 
  7. See the video for the steps.
  8. Heat a pan and roast the roti on both sides till it is just transparent.
  9. Remove from pan and separate both the sheets.
  10. Use these sheets as spring roll or samosa sheets. 

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