Chicken Spring Rolls
Chicken Spring Rolls
5 from 1 vote
Prep: 30 minutes
Cook: 40 minutes
Total Time 1 hour 10 minutes
Servings: 30 spring rolls
This chicken spring roll recipe is an Indian take on the traditional Chinese chicken spring rolls recipe. With a lightly spiced minced meat filling encased in a crunchy pastry, this will rival store-bought spring rolls any day.

Nutrition: per serving




  • 500 g Minced Meat Chicken
  • 100 g Sweetcorn
  • 1 Onions
  • 1 tsp Salt
  • 1 tsp Garlic Paste
  • 2 tsp Crushed Chillies
  • 2 tsp Cumin Seeds
  • 2 Potatoes
  • Coriander


  • 50 g Plain Flour
  • 75 ml Water


  • In a large pot add the chicken mince then brown the meat for a few minutes until the colour changes and it breaks apart.
  • Add the diced onion and cook for 4-5 minutes until the onions soften and become translucent.
  • As the onions are cooking peel the potatoes and cut them into bite-sized chunks then add to the pan and cook for a few minutes.
  • Add the garlic paste, crushed chilli flakes, cumin seeds, and salt then cook for a further 3-4 minutes.
  • Add the sweetcorn then cover and cook for 15 minutes until the potatoes are soft and cooked through.
  • Add the finely chopped coriander and mix.
  • Allow the mixture to cool before making the spring rolls.
  • When ready to make the spring rolls prepare the paste by mixing together the plain flour and water until there are no lumps.
  • Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot.
  • Gently add the spring rolls into the pan – there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side.
  • Serve alongside homemade green chutney and enjoy!

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