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Snacks, chaat & street food

Chicken Spring Rolls Recipe

چکن اسپرنگ رولز بنانے کا طریقہ

Crisp iftar spring rolls stuffed with shredded chicken and quick-stir-fried cabbage, carrot and capsicum, rolled tight in samosa patti and fried.
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Illustration of Chicken Spring Rolls

Prep

40 min

Cook

25 min

Total

1 hr 5 min

Serves

6

Difficulty

Medium

Spice

Mild

Chicken spring rolls are a Pakistani iftar favourite with desi-Chinese roots, made with the same ready-made patti used for samosas. The filling is shredded chicken and finely cut vegetables flash-fried with soy sauce and black pepper so they stay crunchy. A dry, cooled filling and a tight roll are what keep them crisp.

Ingredients

6 servings

For 6 servings

Measures

Filling

Rolling and frying

Method

  1. Boil the chicken with the salt, ginger-garlic paste and a cup of water until cooked and the water has almost dried. Cool and shred it finely by hand.

    ⏱ 20 min

  2. Heat 2 tbsp oil in a wok on high. Add the cabbage, carrot and capsicum and toss for just 2 minutes so they wilt slightly but stay crunchy.

    ⏱ 2 min

  3. Add the chicken, soy sauce, black pepper, chilli sauce and chilli flakes. Toss for a minute, stir in the spring onions, then spread on a tray to cool completely.

  4. Lay a sheet at an angle like a diamond. Put a heaped tablespoon of filling near the bottom corner, fold the corner over, fold in both sides and roll up tightly. Seal the tip with flour paste.

  5. Heat the oil on medium. Fry the rolls in batches, turning, until evenly golden and crisp.

    ⏱ 4 min

  6. Drain upright on paper or a rack so oil runs off, and serve hot.

Tips for the best result

  • Keep the stack of sheets under a damp cloth while you roll so the edges do not dry and crack.
  • Squeeze the cooled filling lightly in your hand before rolling if any liquid has collected.
  • For iftar, roll and freeze them a week ahead and fry straight from frozen.

Common mistakes

  • Overcooking the vegetables. They release water inside the roll, the patti goes soggy and the rolls burst.
  • Rolling loosely. Air pockets fill with oil and the rolls come out greasy.

How to serve

Serve with ketchup or chilli garlic sauce alongside pakoras and fruit chaat at iftar.

Storing and reheating

Uncooked rolls freeze for up to 1 month; open-freeze on a tray, then bag. Fried rolls are best eaten within a few hours.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
440kcal
Protein
17g
Fat
28g
Carbs
30g
Fibre
2.5g
Sodium
880mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 66

Whole dish ≈ Rs 395 · 40% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Chicken Spring Rolls: questions people ask

Can I bake spring rolls instead of frying?

Yes. Brush them well with oil and bake at 200°C for 18–20 minutes, turning once. They will be crisp but paler than fried ones.

Why do my spring rolls burst while frying?

The filling was warm or wet, or the end was not sealed. Cool the filling fully and seal each roll firmly with flour paste.

Serve it with, and similar recipes

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Read this recipe in Urdu: چکن اسپرنگ رولز بنانے کا طریقہ

https://handi.danixsoft.com/recipes/chicken-spring-rolls · Handi, DanixSoft