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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