CHICKEN KEEMA ROLLS | CHICKEN ROLL RECIPE RAMADAN SPECIAL | CHICKEN SPRING ROLLS
Chicken Keema Rolls | Chicken Roll Recipe Ramadan Special | Chicken Spring Rolls | Iftar Recipes Easy | Spring Rolls Recipe | Chicken Spring Roll | How To Make Spring Rolls
Ingredients for Chicken Keema Rolls:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Chicken Keema (mince)- 250 gms
Spring Roll sheets-10
Crushed paste:
Onion- small (45-50 gms)
Ginger- small piece (4-5 gms)
Garlic- 2 cloves (5 gms)
Green chillies-2 nos (4-5 gms)
Coriander leaves- 2 tbsp ( 5 gms )
Seasoning:
Salt- 1/2 tsp
Black pepper powder-1/4 tsp
Soy Sauce-1 tsp
Other Ingredients:
Spring onion greens- 3-4 tbsp
Oil- 2 tbsp
Flour paste- 2 tbsp flour with 3 tbsp water
Preparation:
Chop all the items for the crushed paste into big pieces and add in blender/mixie. Roughly crush it. Should not be smooth.
Also chop the spring onion greens for use later.
Take out the frozen spring roll sheets/wrappers and allow it to thaw as per instructions in the package.
Mix the flour and water into a smooth paste for use later. Give a mix once again just before using.
Process:
Making the keema filling:
Heat 1-2 tbsp oil in a pan and add the crushed paste.
Fry on low heat for 2-3 mins till cooked and then add the minced chicken.
Also add the salt and pepper powder.
Fry on medium heat for 5-6 mins till cooked.
Add the soy sauce and mix.
Fry on low heat for 2 mins till dried up & chicken is cooked.
Add the chopped spring onion greens and mix it. Switch off.
Set aside on a plate and allow to cool.
Folding the spring rolls:
Fold the keema rolls as shown in the video or follow the instructions as shown on the package.
Frying the keema rolls:
Heat oil for deep frying in a pan and drop the rolls to not crowd the pan.
Fry the keema rolls in batches.
Keep stirring and flipping the rolls for even golden colour.
Should take around 6-7 mins on medium heat.
Serve with sweet chilli sauce.
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