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Tangy Hot and Sour Chicken Soup with crispy Chicken Spring Rolls – pure comfort food, kid-approved!

A classic Indo-Chinese soup that's perfectly spicy, tangy, and savory. Made with tender chicken, crisp vegetables, and signature egg ribbons. A comforting and flavorful meal ready in under 30 minutes.
Serving size: 1.5 cups

Crispy, golden-fried spring rolls packed with a savory filling of shredded chicken and crunchy vegetables. A classic Indo-Chinese appetizer that's perfect for parties or a satisfying snack.
Serving size: 2 spring rolls




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Tangy Hot and Sour Chicken Soup with crispy Chicken Spring Rolls – pure comfort food, kid-approved!
This indo_chinese dish is perfect for lunch. With 437.70000000000005 calories and 29.83g of protein per serving, it's a nutritious choice for your meal plan.
Sauté Aromatics and Chicken
Cook Vegetables and Add Liquids
Thicken the Soup
Create Egg Ribbons and Finalize
Garnish and Serve
Prepare the Sealing Paste: In a small bowl, whisk together the all-purpose flour and water until a smooth, thick paste forms. Set this aside for later.
Cook the Filling: Heat 2 tbsp of vegetable oil in a large wok or pan over medium-high heat. Once shimmering, add the ginger-garlic paste and chopped green chilies. Sauté for 30 seconds until fragrant.
Stir-fry Vegetables: Add the sliced onions and cook for 1-2 minutes until translucent. Add the julienned carrots, shredded cabbage, and sliced capsicum. Stir-fry on high heat for 3-4 minutes. The vegetables should be tender but still have a slight crunch.
Add Chicken and Sauces: Add the shredded chicken to the wok. Pour in the soy sauce, red chili sauce, and vinegar. Season with salt and black pepper powder. Mix everything thoroughly and cook for another 2 minutes. The filling should be relatively dry.
Cool the Filling: Transfer the filling to a large plate or bowl and spread it out. Allow it to cool down completely to room temperature. This is a crucial step to prevent the wrappers from becoming soggy and tearing.
Assemble the Spring Rolls: Place a spring roll wrapper on a clean surface in a diamond shape (one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom corner up and over the filling. Fold in the left and right corners towards the center, creating an envelope shape. Roll it up tightly towards the top corner. Dab the flour paste on the inside of the top corner and press to seal securely.
Deep Fry the Rolls: Heat the oil for deep frying in a kadai or deep pan over medium heat (around 175°C or 350°F). To test if the oil is ready, drop a small piece of wrapper in; it should sizzle and rise to the top. Gently slide 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy all over.
Drain and Serve: Using a slotted spoon, remove the fried spring rolls and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with sweet chili sauce or schezwan sauce.