Apr 30, 2010

Spicy Chicken roll in a crispy crust

I always like egg rolls, spring rolls, sweet rolls and similar kinds. Have always tried to make some newer version to enjoy it more and more. This time i was not intentional to make one when my eyes fell on the leftover chicken and a bunch of eggroll wraps. Just a couple of days back i was watching a show on tv where the chef was putting a similar recipe together in just no time. So that was already in mind tho. Tried a simple recipe and it was a hit... not just a hit but a super-duper hit... even my little one said... "mummy its yummy yummy". Now that makes me super happy. Making this again tomorrow as i am still having an eye on those wraps

Serves... 3 ppl 
Serve option... Hot with spicy sauce

This is what u'll need....

Chicken breast 1
Capsicum 1/4 of medium
Onion 1 small
Corn 3 tbspn
Spinach uncooked 1 cup
Jalapeno 1/2 of medium
Gg paste 1 tspn
Red chilli powder 1 tspn
Jeera powder 1 tspn
Salt to taste
Oil 2 tbspn
Eggroll wraps 6

Here is the stir....
  • Heat a tbspn of oil in  pan and toss in chopped onions
  • Dice capsicum into small pieces and throw them in along with finely chopped jalapenos
  • Add gg paste and keep stirring for couple of minutes on high heat
  • Sprinkle salt and add chicken cut into very small pieces
  • Mix in red chilli powder, cumin powder, spinach and corn
  • Fry till everything is fully cooked
  • Divide the filling into six portions and fill into each egg roll wrap
  • Heat 1/2 tbspn of oil in another pan and arrange the rolls seam-side down in the pan
  • When cooked on one side, flip them over and cook on the other side too till it turns golden brown
  • Serve hot with some spicy sauce of your choice
  • You can deep-fry them as it is normally done. I do it on the pan as i dont see any difference in taste but ofcourse i see less oil being used
  • Try different fillings for the taste that would suit your needs

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