Chicken Spring Roll | How to make Chicken Spring Roll

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ByZane Utley
Created on 3rd Mar 2016
  • Chicken Spring Roll, How to make Chicken Spring Roll
Chicken Spring Rollby Zane Utley
  • Chicken Spring Roll | How to make Chicken Spring Roll (6 likes)

  • 0 reviews
    Rate It!
  • By Zane Utley
    Created on 3rd Mar 2016

About Chicken Spring Roll

A delicious, easy and pretty dish.

Chicken Spring Roll, a deliciously amazing recipe to treat your family members. This recipe of Chicken Spring Roll by Zane Utley will definitely help you in its preparation. Surprisingly the preparations for Chicken Spring Roll can be done within 30 minute. Isn't it interesting. Also, the time taken for cooking Chicken Spring Roll is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 5 people.A lot of times making Chicken Spring Roll can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Chicken Spring Roll is just too tempting. Cooking Chicken Spring Rollat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Chicken Spring Roll is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofChicken Spring Roll from Better Butter.

  • Prep Time30mins
  • Cook Time5mins
  • Serves5People

Video for key ingredients

  • Homemade Short Crust Pastry

Chicken Spring Roll

Ingredients to make Chicken Spring Roll

  • 100 Grams Carrot
  • 10 ml Water
  • 20 Grams Cornflour
  • 1/2 Packet Spring Roll Pastry
  • 120 ml Sesame Oil
  • 2 breasts Chicken
  • Pepper to taste
  • Salt to taste
  • 20 Grams Garlic
  • 100 Grams Bean Sprouts
  • 100 Grams Wombok
  • 100 Grams Leek
  • 100 Grams Cellery
  • 100 Grams Onion

How to make Chicken Spring Roll

  1. Juilienne the carrot, onion, celery and leek, chiffonade wombok. Sweat of all with sesame oil and season to taste.
  2. Cut the chicken into thin strips and stir fry. Then mix the chicken with vegtables and place it in the fridge to cool. Squeeze out excess liquid from the mixture.
  3. Preheat the deep fryer to 180 degrees.
  4. Cut the pastry in half diagonally. Place this mixture onto the pastry on the base of the triangle and roll over once. Fold over the right edge first then roll once again, then fold over the left side and place some lag paste to seal and finish the rolling.
  5. Place into a deep fryer to cook. After the batch has turned golden brown in colour, remove from the fryer and drain it.
  6. Serve it hot for best taste.

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