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Crispy, golden-fried wrappers filled with a savory mix of tender chicken and crunchy vegetables. A classic Indo-Chinese appetizer that's perfect for parties or a satisfying snack, ready to be dipped in your favorite sauce.
Prepare the Chicken Filling (12 minutes)
Assemble the Spring Rolls (15 minutes)
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Crispy, golden-fried wrappers filled with a savory mix of tender chicken and crunchy vegetables. A classic Indo-Chinese appetizer that's perfect for parties or a satisfying snack, ready to be dipped in your favorite sauce.
This indo_chinese recipe takes 50 minutes to prepare and yields 4 servings. At 445.37 calories per serving with 24.59g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Deep Fry the Spring Rolls (10 minutes)
Serve Hot (1 minute)
Replace the chicken with crumbled paneer, tofu, or a mix of mushrooms and more vegetables. You can also add cooked noodles to the filling for a classic veg noodle spring roll.
For a lower-fat option, you can bake or air fry the spring rolls. Brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, or air fry at 375°F (190°C) for 10-12 minutes until golden and crisp.
Substitute chicken with minced pork, finely chopped shrimp, or even shredded lamb for a different flavor profile.
Add finely chopped green chilies or a teaspoon of schezwan sauce to the filling for an extra kick of heat.
The chicken in the filling provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
The variety of vegetables like carrots, cabbage, and capsicum contributes essential vitamins such as Vitamin A and C, as well as dietary fiber.
Chicken spring rolls can be a source of protein and vegetables. However, because they are deep-fried, they are high in calories and fat. For a healthier alternative, consider baking or air-frying them.
One serving of four chicken spring rolls contains approximately 450-550 calories, depending on the size and amount of oil absorbed during frying.
Yes, you can assemble the spring rolls and store them in the refrigerator for up to 24 hours before frying. Place them in a single layer in an airtight container to prevent them from sticking.
Absolutely. Arrange the uncooked rolls on a baking sheet without touching and freeze until solid. Then, transfer them to a freezer-safe bag. You can fry them directly from frozen, just add a few extra minutes to the cooking time.
Soggy spring rolls are usually caused by a wet filling or oil that isn't hot enough. Ensure your filling is completely cool and dry before wrapping, and maintain a consistent oil temperature of 350°F (175°C) while frying.
Classic dipping sauces for Indo-Chinese spring rolls include sweet chili sauce, spicy schezwan sauce, or a simple dip made with soy sauce, vinegar, and chopped chilies.