Chicken Spring Rolls
چکن اسپرنگ رولز
Spring rolls arrived in Pakistan through the Chinese restaurants of Karachi and Lahore, and became so popular that they are now as much a part of the iftar table as samosas. The desi version has a peppery filling of shredded chicken and crunchy vegetables, rolled in thin roll patti and fried until it shatters. The key is a dry, completely cool filling and tight rolling, so the rolls stay crisp and never burst in the oil.
- ⏱ Total: 1 hr 20 min
- Prep: 45 min
- Cook: 35 min
- Medium
- Serves 5
Method
Tap a step when it is done.
Put the chicken in a pan with the water, half the salt and a pinch of black pepper. Cover and simmer for 15–20 minutes until cooked through. Cool, then shred into thin threads with two forks.
Heat the 2 tablespoons of oil in a or wok on high heat. Add the garlic for a few seconds, then the cabbage, carrot and capsicum. Stir-fry for 2–3 minutes, tossing constantly, until just wilted but still crunchy.
Add the shredded chicken, soy sauce, black pepper, chili flakes and the rest of the salt. Toss for 1–2 minutes until there is no liquid left in the pan, then stir in the spring onions and turn off the heat.
Spread the filling on a tray and let it cool completely. Mix the maida with about 3 tablespoons of water into a thick, smooth paste for sealing.
Lay a wrapper on the counter like a diamond. Put 2 tablespoons of filling near the bottom corner, fold that corner over it, fold in both sides and roll up tightly. Brush the last corner with paste and press to seal. Keep the rolls under a damp cloth while you make the rest.
Heat the frying oil in the karahi over medium heat until a scrap of wrapper rises with steady bubbles. Fry 4–5 rolls at a time for 4–5 minutes, turning them, until evenly golden and crisp.
Drain on a rack or paper towels and serve hot with ketchup, chili garlic sauce or imli chutney.
Kitchen notes
Warm or wet filling softens the wrapper and makes the rolls burst. Cook off every drop of liquid and let it cool fully before rolling.
Medium heat, not high. In very hot oil the wrapper browns before the layers inside crisp up, and the rolls go soft as they cool.
Keep the stack of wrappers covered with a damp cloth. Uncovered, they dry out within minutes and crack when you fold them.
From Chinese restaurants to the iftar table
Pakistani-Chinese food has its own personality: more pepper, more chili and a fondness for chicken in everything. Spring rolls are one of its biggest success stories. Every Ramadan, frozen-food counters fill with ready-made rolls, but homemade ones taste fresher and are easy to make in a big batch, freeze and fry a few at a time through the month. They are served at iftar alongside pakoras, samosas and fruit chaat, and at birthday parties and dawats the rest of the year.
Dry filling, tight roll
A good spring roll is all about contrast: a shatteringly crisp shell around a juicy but not wet filling. Boiling the chicken rather than frying it keeps it tender and lets it shred into fine threads that pack neatly. The vegetables need only a quick, very hot stir-fry, just enough to soften them slightly; slicing them thin and even matters more than cooking time.
Rolling tightly squeezes out air pockets that would otherwise puff and split in the hot oil. Fold the sides in before you finish rolling, so the ends are sealed and no oil can get inside. Fry at a steady medium heat so the many layers of wrapper crisp all the way through.
Variations
- Vegetable rolls: skip the chicken and add more cabbage, bean sprouts and a handful of boiled noodles.
- Keema rolls: use dry-cooked spiced chicken mince for a more desi flavour.
- Cheese: a little grated mozzarella in each roll is a party favourite.
Storing and serving
Fried spring rolls are best eaten within the hour. Leftovers crisp up again in an air fryer or a hot oven for 5 minutes. Uncooked rolls freeze for up to two months and can go straight from the freezer into the oil. Serve with ketchup, a sweet chili or chili garlic sauce, or tangy imli chutney.
Questions people ask
How do I freeze spring rolls for Ramadan?
Freeze the rolled, unfried rolls in a single layer on a tray, then pack them in a box or bag for up to two months. Fry straight from frozen on medium-low heat, adding a minute or two to the time.
Can I make the wrappers at home?
Yes. Mix 1 cup maida with a pinch of salt and enough water for a soft dough, rest it, roll very thin rounds and cook each one on a low tawa for a few seconds a side, just until it lifts without browning. Cut into squares and keep covered.
Can I bake or air-fry them?
Yes. Brush or spray the rolls with oil and air-fry at 190°C for 10–12 minutes, turning halfway. They will be crisp but paler and less blistered than fried ones.
Nutrition (estimate, per serving)
- Calories
- 380
- Protein
- 20 g
- Fat
- 18 g
- Carbs
- 35 g
