Chicken cheese spring rolls are cheesy, crispy, spicy and full of flavour. They are perfect appetizer for Iftar during the month of Ramadan. I make this during the month of Ramadan every single year and they taste amazing. Boiled and shredded chicken is combined with some veggies, cream cheese, cheese, and some spices. It is then wrapped in the spring roll sheets and deep fried until golden and crispy. Then the chicken rolls are served hot with some ketchup or any dip of choice.
These spring rolls are freezer friendly that means you can make and freeze them well in advance and use it throughout the month of Ramadan. Don’t worry I will be sharing the tips on how to freeze in this blog.
INGREDIENTS YOU WILL NEED:
- Spring roll sheets
- 200g Cream cheese
- 1 cup Cheddar or Mozzarella cheese
- Boiled and shredded chicken ( 1 large chicken breast)
- 1/4 cup chopped spring onions
- 1/2 cup boiled corn
- 1/2 cup thinly sliced carrots
- 1.5 tsp chilli flakes
- Salt to taste
- 1/2 tsp pepper powder
- Oil for deep frying
PREPARING THE CHICKEN MIXTURE
In a bowl add shredded chicken, boiled corn, thinly sliced carrots, chopped spring onions, cheddar/mozzarella cheese, cream cheese, chilli flakes, salt and pepper powder. Mix all of these nicely to form a creamy chicken mixture. This mixture will make up to 15 spring rolls. If you are planning on making more spring rolls to freeze them for Ramadan increase the quantity of ingredients as per your needs.
STUFFING AND MAKING THE ROLLS
Place the square shaped spring roll sheets on the counter with two opposite corners facing towards you. Scoop out two tbsp of the chicken mixture and place it near one corner . Start rolling it till you reach the centre. Bring the two corners on your right and left side to the centre. And continue to roll until you reach the near end. Apply some maida slurry on the left over corner and seal it.
You can make maida slurry to seal the rolls by mixing two to three tea spoons of all purpose flour with some water. The slurry has to be semi thick.
DEEP FRYING CHICKEN CHEESE SPRING ROLLS
Once the spring rolls are ready, add enough oil in pan for deep frying and allow it to reach its boiling point. Now slowly add the spring rolls into the pan and fry them until they are golden and crispy. Serve hot with your favourite dip or ketchup.
HOW TO FREEZE CHICKEN CHEESE SPRING ROLLS
Once you have stuffed the spring rolls and rolled them, place them on a baking tray and place the baking tray in the refrigerator for 2 hours. This prevents the spring rolls from sticking to one another. Once this step is done, go ahead and store the spring rolls in a zip lock bag and freeze them for up to 2 months. The shelf life of the spring rolls also depends on the expiry of the cream cheese and the other cheese you are using. So make sure the cheese you use has a long shelf life or has at least 2 months of expiry so you can enjoy them up to 2 months.
Another tip to make storage and use easy is to not overload the zip lock bags but divide 10 spring rolls in each bag. This makes its really easy to thaw and use the spring rolls when you need them. When you are ready to fry the spring rolls get them out of the freezer a few hours ago and let it thaw on the counter. After that deep fry as usual and enjoy!
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CHICKEN CHEESE SPRING ROLLS
Chicken cheese spring rolls are cheesy, crispy, spicy and full of flavour. They are perfect appetizer for your Iftar during the month of Ramadan. I make this during the month of Ramadan every single year and they taste amazing. Boiled and shredded chicken is combined with some veggies, cream cheese, cheese, and some spices. It is then wrapped in the spring roll sheets and deep fried until golden and crispy. It is served hot with some ketchup or any dip of your choice. It is also a perfect tea time appetizer for any season. These spring rolls are freezer friendly that means you can make and freeze them well in advance and use it throughout the month of Ramadan. Don't worry I will be sharing the tips on how to freeze in this blog.
Ingredients
- Spring roll sheets
- 200g Cream cheese
- 1 cup Cheddar or Mozzarella cheese
- Boiled and shredded chicken ( 1 large chicken breast)
- 1/4 cup chopped spring onions
- 1/2 cup boiled corn
- 1/2 cup thinly sliced carrots
- 1.5 tsp chilli flakes
- Salt to taste
- 1/2 tsp pepper powder
- Oil for deep frying
Instructions
In a bowl add shredded chicken, boiled corn, thinly sliced carrots, chopped spring onions, cheddar/mozzarella cheese, cream cheese, chilli flakes, salt and pepper powder. Mix all of these nicely to form a creamy chicken mixture.
Place the square shaped spring roll sheets on the counter with two opposite corners facing towards you. Scoop out two tbsp of the chicken mixture and place it near one corner and start rolling it till you reach the centre. Now bring the two corners on your right and left side to the centre and continue to roll until you reach the near end. Apply some maida slurry on the left over corner and seal it.
Once the spring rolls are ready, add enough oil in pan for deep frying and allow it to reach its boiling point. Now slowly add the spring rolls into the pan and fry them until they are golden and crispy. Serve hot with your favourite dip or ketchup.
Notes
You can make maida slurry to seal the rolls by mixing two to three tea spoons of all purpose flour with some water. The slurry has to be semi thick.
