Chicken Spring Rolls
A short home-style guide to Chicken Spring Rolls, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chicken (Murghi)No chicken? Use mutton or beef (cook longer), or soya chunks.
- Cabbage (Band gobi)No cabbage? Use extra carrot or capsicum.
- Carrot (Gajar)No carrot? Use extra cabbage or capsicum.
- Plain flour (maida)No plain flour (maida)? Use atta, sifted (the result is denser).
- Spring onion (Hari pyaz)No spring onion? Use chives, or a little extra onion with coriander.
The usual way: fried
- Stir-fry shredded chicken, cabbage, carrot and spring onion with salt and pepper and cool.
- Roll in spring roll sheets, seal with maida paste and deep-fry until golden.
In the air fryer (about 35 min)
- Stir-fry shredded chicken, cabbage, carrot and spring onion with salt and pepper and cool.
- Roll in spring roll sheets and seal with maida paste.
- Brush with oil and air fry at 190°C for 10 to 12 minutes, turning halfway, until golden.
Air fryer tip: Let the filling cool completely, or the sheets go soggy.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.