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Chicken Spring Roll स्प्रिंग रोल मज़ेदार चिकन stuffing के साथ Spring Roll tips

Chicken Spring Roll स्प्रिंग रोल मज़ेदार चिकन stuffing के साथ Spring Roll tips

Name: Chicken Spring Roll स्प्रिंग रोल मज़ेदार चिकन stuffing के साथ Spring Roll tips
Prep time: PT10-15M
Cook time: PT20-25M
Total time: PT30-40M
Yield: 2-4
Cuisine: Indian
Ingredients: Cabbage; Carrot; chicken thighs; cornstarch; refined flour

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Perfect recipe for weekend snack cravings 😋 And there are special spring roll tips for you too..

Prep Time: 10-15 minutes Cook Time: 20-25 minutes

Total Time 30-40 minutes

Servings: 2-4

Cuisine: IndianIndo chinese

Chicken Spring Roll स्प्रिंग रोल मज़ेदार चिकन stuffing के साथ Spring Roll tips Recipe - Ranveer Brar

Ingredients

For Chicken Marination

450 gms Chicken (thigh boneless) चिकन

Salt to taste, नमक स्वादअनुसार

2 tsp Light soy sauce, सोया सॉस

2 tsp Green chilli sauce, ग्रीन चिली सॉस

1 tsp Ginger garlic paste, अदरक लहसुन का पेस्ट

For Pickled Vegetable

½ medium Cabbage, shredded, गोबी

3 medium Carrot (peeled & julienned) गाजर

Salt to taste, नमक स्वादअनुसार

2 tbsp Vinegar, सिरका

½ tsp Sugar, चीनी

For Batter

1 ½ cup Refined flour, मैदा

½ cup Cornstarch, कॉर्न स्टार्च

Salt to taste, नमक स्वादअनुसार

1 Whole Egg, अंडा

½ cup Water, पानी

1 tsp Oil, तेल

1 ½ tsp Oil, तेल

For Stuffing

Pickled vegetable, सिरके वाली सब्ज़ियाँ

Cooked Chicken, shredded, पका हुआ चिकन

2 tbsp Coriander leaves, chopped, धनिया पत्ता

1 inch Ginger (pelled & julienned) अदरक

For Slurry

Prepared Batter, तैयार किया हुआ मिश्रण

⅓ cup Cornstarch, कॉर्न स्टार्च

Salt to taste, नमक स्वादअनुसार

Other Ingredients

2 tbsp Oil, तेल

Oil for frying, तलने के लिए तेल

For Garlic Sauce

1 ½ tbsp Oil, तेल

1 tbsp Vinegar, सिरका

4-5 no. Garlic cloves, sliced, लहसुन

2 tbsp Red chilli sauce, रेड चिली सॉस

Remaining sauce, बचा हुआ सॉस

2 tbsp Tomato ketchup, टोमैटो केचप

Little water, पानी

1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Chicken Marination

In a bowl, add chicken, salt to taste, light soy sauce, green chili sauce, ginger garlic paste and mix it well. Keep it aside to marinate for a while.
Take a pan, add oil, once it’s hot, add marinated chicken and sear it for 12-15 minutes until tender.
Transfer it to a chopping board and shred it with the knife.
Keep it aside for further use.

For Pickled Vegetables

In a bowl, add cabbage, carrots, salt to taste, vinegar, sugar and give it a good mix.
Keep it aside for a while until vegetables lose their moisture.
Take a muslin cloth, add vegetables and squeeze out excess moisture.
Transfer it to a tray or bowl and keep it aside for further use.

For Batter

In a bowl, add refined flour, cornstarch, salt to taste, whole egg, water, oil and make a smooth batter. Keep it aside to rest.
Add oil in the batter and give it a good mix.
Take a pan, add a ladleful of batter, spread it evenly and cook it for 2-3 minutes on low flames.
Transfer it to a chopping board and trim the edges.
Keep it aside for further use.

For Stuffing

In a bowl, add prepared pickled vegetables, cooked chicken, fresh coriander leaves, ginger and give it a good mix.
Keep it aside for further use.

For Slurry

In a bowl, add prepared batter, cornstarch, salt to taste and give it a good mix.
Keep it aside for further use.

For Chicken Spring Roll

Take the prepared spring roll sheet, add stuffing in the middle of the sheet, apply prepared slurry and seal the edges.
Gently roll the sheet and give it a desired shape.
Coat the spring roll with the prepared batter and drop it in hot oil.
Fry them until crispy and golden in colour on medium flames.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with prepared garlic sauce.

For Garlic Sauce

In a pan, add oil, once it’s hot, add vinegar, garlic and saute it for 2-3 minutes until golden in colour.
Add red chilli sauce, remaining chicken sauce, tender coriander stems and cook it for a minute on high flames.
Transfer it to a serving bowl and serve hot with prepared chicken spring roll.