Chicken Spring Roll

Before anything else, let me tell you something. I showed this picture to 2 people and they both said they didnt like the thread in the picture. Come to think of it, even I didnt like it much. But I felt so lazy to take photos again and may be in my defense I can say I dont quite like the idea of a satin ribbon around spring rolls. Satin ribbon looks pretty around cakes, right? Anyways, hope you are ok with it. So now shall we move on?

Update: I got mixed reaction through comments & mails about the thread that is wrapped over the spring rolls. Some of you liked it and some of you didnt. However one of my reader's Nishya, sent me an email other day. She wrote “Since you wrote in the blog that u were lazy to take another snap, I changed it using photoshop… Hope you liked it…”. Thank you so much dear, for taking time to do this for me, appreciate it a lot :). You can see the picture below.

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Sometime back we gave a surprise visit to an uncle & aunty. Since we met them after a long time, they insisted that we should join them for lunch. What intended to be a surprise for them turned out to be a surprise for us when we saw the lavish spread for lunch at such a  short notice. Personally I was kinda feeling bad about myself because it would take me at least 1 whole day to cook such a spread. So while I was helping her to set the table I casually asked her how she managed such a spread without any notice. Now her answer kind of surprised or should I say ‘shocked' me. She said all non veg items were cooked almost a year ago and frozen. I was dumbstruck! Yeah I know people do freeze things, even I do that, but still freezing a curry for a year!!! But later I discovered my shock was nothing compared to Jose's.

After hearing about the freezer story, I suddenly had a new found respect for vegetables and decided to be a veggie for the day and somehow I wanted to tell Jose too. But I didnt get a chance. During lunch, as usual Jose focused only on the non veg stuff and he particularly liked the prawns. So he was asking aunty to teach me how to make that prawns curry. That time she happened to mention the freezing part to Jose while serving him a huge portion of prawns. I really wish I had a camera with me to capture the “horror” look on Jose's face at that time ;).

Ok, please dont get me wrong. I'm not against freezing food stuff. But somehow freezing a curry for more than a year is a bit scary for me. I do freeze stuff like cutlets and raw meat and all, but I do it only for a month or so. Recently I happened to see a forum where somebody  asked whether it is safe to use blueberries which they had frozen 4 or 5 years ago!! After I read that, the first thing I did was to run to my fridge and do a quick spring cleaning. I guess Nowadays we tend to dump so many stuff in the fridge and completely forget about it (just like stuffing the wardrobe with new clothes ;) ). Basically I'm kind of person who doesnt like the fridge to be crowded at all. Unless I have some guests coming, I usually keep it less crowded. What about you? Do you freeze a lot of stuff and for how long?

Now if you are wondering whats the connection between frozen food & the spring rolls? Yeah, there is a small connection, you can freeze it ;). Now, please dont give me that look. I'm just suggesting you know… I have seen many kids enjoying nuggets so much. I think this sure comes handy if they get bored of nuggets or if you want to replace it with some homemade stuff.. I got this recipe from Shab's place. I've bookmarked many recipes from her place and wanted to make this for a long time. I finally made it sometime back and we loved it. Thanks Shabs for such a wonderful recipe. I like the way she writes her recipes, she explains it very well and to the detail, you cant go wrong with it. I used chicken for the filling but you can use beef also. I've used the same filling for my stuffed buns too.

Here is the recipe.

I followed the recipe almost exactly with some minor variations. Below is the recipe as given in her place, I will give my variations in the notes.

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Chicken Spring Roll
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Chicken Spring Roll

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Course: Appetiser, Finger Food, Snack, Starter
Cuisine: Indian
Author: Maria Jose Martin


For Pancake

  • 1 cup Plain Flour (150gms)
  • 1 1/4 cup water
  • 1 medium size egg
  • Salt to taste

For the filling

  • 1 cup Meat Masala

For Meat Masala

  • 900 gms Minced meat
  • 3 – 4 medium Onion (thinly sliced and then chopped)
  • 2 ½ – ” – 3″- Ginger (grated)
  • 10 -12 Cloves of garlic (grated)
  • 8-10 Crushed Green chilli
  • ½ tsp Turmeric
  • 1 tsp + 1/2 tsp Pepper powder
  • 1/4 + 1/4 tsp garam masala
  • Salt
  • 3-4 tbsp Oil
  • 1 tsp Lime juice
  • ½ – 3/4 cup loosely packed- chopped coriander leaves
  • 10 mint leaves chopped

For coating:

  • 1-2 Eggwhites
  • Breadcrumbs (As required)
  • Vegetable oil (To deep fry the spring rolls)


  • Pancake preparation:
  • To make the batter, mix all the ingredients well in a large bowl using a balloon whisk or blend them in a blender until everything is blended without lumps. Heat a small frying pan onto medium heat; pour ½ a ladle of batter to form circles of 5” diameter. Just cook the pancake on one side ONLY and take them out.(The pancake will be cooked on both sides this way).Place them in a plate rubbed with oil. Place a heaped teaspoon of the masala on the uncooked side as shown in the picture. Place it in the top part from middle, an inch away from the sides. Fold both sides to enclose the filling in and then roll it completely to seal the filling in (refer my notes). When you fill one spring roll, you can start making the next one.
  • Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated. I normally use the spoon or fork for this as it is quite messy when done with hand. Heat a frying pan filled halfway with oil. Fry these rolls in the oil until golden and crisp.
  • Serve whilst warm with ketchup, chilli sauce, sweet chilli sauce, chilli garlic sauce etc.
  • Meat Masala preparation:
  • In a sauce pan, add 2 tbsp oil and add minced chicken. Add 1 tsp pepper powder,1/4 tsp turmeric powder,¼ tsp garam masala and enough salt. Cook until the meat is tender and all water has dried up completely. (If using Minced lamb or beef. add half a cup of water and cook until the water is completely dries and meat is well cooked)
  • Slice the onion and chop them into even smaller size. Grate ginger, garlic and Green chillies. In a large non-stick sauce pan or frying pan add oil and set the heat to medium-high. Add the onion, grated ginger, garlic, green chillies and salt and sauté until onion becomes just translucent i.e. they have become soft and started turning pale. Don’t brown them. If you see any moisture in the onions at this stage, just turn up the heat, and dry them out. Once the water has completely dried up,add ½ tsp of pepper powder and ¼ tsp of turmeric powder and sauté for few more seconds.
  • Add cooked minced meat and lime juice to this; mix well and simmer for about 5- 10 minutes on medium flame by covering with the lid. Add chopped coriander, mint leaves (if adding) and rest of the garam masala to this and stir well and cook for further couple of minutes until the leaves are wilted. Use as a filling for any snacks.


Shab's notes:
For slicing onions and chopping them you can use the food processor.
You can also add whole garlic cloves, ginger and chillies all together and process in the processor until well crushed.
It is ideal to use large pans (I use 30 cm or 32 cm saucepans) and medium- high flame is very important thing to keep in mind. Since there are quite lot of onions in the recipe, using a small saucepan and low heat can tend to make the onions soaky and release so much moisture in the masala that it will turn out like curry or sauce . Keep an eye so that the mixture doesn’t stick to the pan as well.
Another important thing to note is that since you are adding salt to meat, add salt to onions carefully. I always add salt along with onions because they get cooked easily.Apart from using minced meat, u can also make the same masala with chicken pieces cooked in the same way by adding little water and then shredding it once it is completely cooked.
My Notes:
I used boneless chicken cubes for the filling. I cooked it first as said in the recipe and minced it later in food processor. I also used 1 tsp of Eastern meat masala. I added it along with turmeric & pepper powder to the onion mixture. I didnt use lemon juice & mint leaves. I used the extra filling for making stuffed buns. I froze the extra spring rolls. Defrost it before frying. I froze it for a month or so. I made a thick paste with plain flour (maida) & water and used it to seal the sides of the pancake after filling them.
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