Winters bring with it cold draft and hot foods! Chicken spring roll is well-liked throughout the year. Yet there is something about biting into a hot spring roll in cold winter evenings with a cup of chai.

The best thing about making a spring roll at home is that it tastes far better than the shop ones. Secondly, you can greedily put as much filling as you want.

Here is the recipe of Chinese Chicken spring roll. We have made an Indian twist for the outer cover so that it can be easily made in the Indian kitchen.


Take ground chicken 300 gms. Add to it 2 tsp soya sauce, half tsp pepper, finely cut chili and salt as per your taste. Add 1 heaped tsp cornflour to the mixture. Mix well.

Heat 2 tsp oil in a pan. Put the mixture and fry for about 15 minutes. Add more soya sauce if required.

In a separate pan, fry in oil 1 tsp ginger, 1 tsp garlic. Add to it these finely cut vegetables – 1 big onion, half cup carrot, half cup capsicum and half cup cabbage. Add little salt and fry for about 5 minutes.

Then add the cooked chicken to the vegetable mixture. Mix well.

Chicken Spring roll indian recipe

For the cover

Pure Chinese spring rolls use wrappers which can be bought from the market. But for us, the Indian version tastes equally good.

Take 2 cup maida (all purpose flour). Add a little salt and 2 tsp oil. Put water and make dough.

Roll and make shapes like round parathas. Put the mixture in the middle. Now fold and seal the edges like you would make an envelope. Press a little with your thumb and seal tight.

Another way is to put the mixture and roll it shut. Make sure you close all the open ends well. Do not worry, the shape does not have to look exactly right.

Heat oil in a flat bottomed pan. As the oil heats up, put the flame to medium and put the rolls. Fry both sides till crispy.

Enjoy your hot spring roll with a steaming cup of tea. Happy winters.

Chicken Spring roll shape

Image credits: Sigalon’s Gastronomy Soup, Cook Diary, Vegetarian Yogini