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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.
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.
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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.
This indo_chinese recipe takes 55 minutes to prepare and yields 8 servings. At 229.34 calories per serving with 12.52g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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.
Replace the chicken with 200g of crumbled paneer, shredded tofu, or finely chopped mushrooms. Add the paneer or tofu at the end with the sauces.
Use 250g of finely chopped, deveined prawns instead of chicken. Sauté the prawns until they turn pink before adding the vegetables.
For a lower-fat version, brush the assembled rolls with oil and bake at 200°C (400°F) for 15-20 minutes, or until golden and crisp, flipping halfway through. You can also cook them in an air fryer at 190°C (375°F) for 10-12 minutes.
Add 1 cup of boiled and cooled hakka noodles to the vegetable and chicken filling for extra texture and substance.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The filling includes cabbage, carrots, and capsicum, which provide essential vitamins, minerals, and dietary fiber, contributing to better digestion and overall health.
A single homemade fried chicken spring roll contains approximately 150-180 calories, depending on its size and the amount of oil absorbed during frying. Baking or air-frying can reduce the calorie count significantly.
While they contain protein from chicken and vitamins from vegetables, traditional chicken spring rolls are deep-fried, which makes them high in fat and calories. They are best enjoyed as an occasional treat in moderation. For a healthier option, consider baking or air-frying them.
Yes, absolutely. To bake, preheat your oven to 200°C (400°F). Brush the rolls lightly with oil and bake for 15-20 minutes, flipping halfway, until golden. For an air fryer, cook at 190°C (375°F) for 10-12 minutes, turning them once.
This usually happens for two reasons: they were overfilled, or they were not sealed properly. Use only 2-3 tablespoons of filling and make sure to seal the final edge securely with the flour paste.
Sogginess can be caused by using a hot or wet filling, not rolling the spring rolls tightly enough, or frying in oil that isn't hot enough. Ensure the filling is completely cool and dry, and the oil is at the correct temperature (175°C / 350°F).
Classic choices for Indo-Chinese spring rolls include sweet chili sauce, schezwan sauce, or a simple mix of soy sauce, vinegar, and chopped chilies.