Butter Chicken Rolls

Butter Chicken Spring Rolls

Introduction

Welcome to a new delightful fusion recipe that marries the rich flavors of traditional Indian butter chicken with the crispiness of Asian spring rolls. These Butter Chicken Spring Rolls are bound to become a favorite in your culinary repertoire. Perfect as an appetizer or a bite-sized snack, this dish promises an explosion of flavors and textures. If you’d like to receive more such delicious recipes straight to your inbox, don’t forget to subscribe!

Why You’ll Love This Recipe

There’s so much to adore about this recipe! Not only does it combine the beloved taste of butter chicken with the fun and convenience of spring rolls, but it’s also incredibly easy to prepare. Whether you’re making these rolls as a starter for a family get-together or a snack for a cozy night in, the balance of creamy, spicy chicken with the crisp roll is sure to please all taste buds.

Ingredients

– 2 cups cooked chicken, shredded
– 1 cup butter chicken sauce
– 1 tablespoon oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger, grated
– 1 teaspoon garam masala
– 12 spring roll wrappers
– Oil for frying
– 2 tablespoons coriander, chopped
– Salt and pepper to taste

Necessary Tools

– Skillet
– Deep frying pan
– Chopping board
– Knife
– Mixing spoon
– Paper towels

Ingredient Swaps and Additions

Feel free to get creative with this recipe! Swap the chicken for tofu or paneer for a vegetarian version. Add some chopped green chilies for an extra kick, or toss in a handful of peas or carrots for some added texture.

See also Orange Chocolate Dream Cake

Step-by-Step Instructions

1. Heat a tablespoon of oil in a skillet over medium heat. Add the onion, garlic, and ginger. Sauté until the onion is translucent.
2. Mix in the shredded chicken, butter chicken sauce, and garam masala. Cook the mixture for 5-7 minutes until it thickens. Season with salt and pepper.
3. Stir in the coriander, then remove the skillet from the heat. Let the mixture cool slightly.
4. Place a spring roll wrapper on a flat surface. Add a spoonful of the chicken mixture to one corner. Fold the wrapper over the filling, fold in the sides, and roll tightly. Seal with water. Repeat with remaining wrappers.
5. Heat oil in a deep frying pan over medium-high heat. Fry the rolls until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

Serving Suggestions

Serve these rolls with a tangy tamarind or mint chutney for a delightful contrast. They make a great pairing with a side of freshly chopped salad.

Pro Tips for Success

Ensure the chicken mixture has cooled before wrapping to avoid soggy rolls. Fry in small batches to maintain the oil temperature for the perfect crisp.

Storing and Reheating

Store leftover rolls in an airtight container in the fridge for up to three days. Reheat in the oven or an air fryer to maintain crispiness.

FAQ Section

Q: Can I bake these spring rolls instead of frying them?
A: Yes, you can bake them at 400°F (200°C) for about 15-20 minutes or until golden and crispy.

Q: Can I make the filling ahead of time?
A: Absolutely! You can prepare the filling a day in advance and store it in the fridge.

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