Pakistani-style Chicken Spring Rolls

Ingredients

While the original Filipino Lumpiang Shanghai uses pork as the main protein, this Pakistani adaptation replaces it with ground chicken to cater to the dietary preferences of Pakistani cuisine. Additionally, the spices used in this recipe are inspired by the flavors of Pakistani cuisine, incorporating cumin, coriander, and garam masala to create a unique and aromatic taste. We alse have the original recipe for Lumpiang Shanghai, so you can check it out.

• 250g (8.8 oz) ground chicken 250g (8.8 oz) ground chicken
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small carrot, grated 1 small carrot, grated
• 1 small bell pepper, finely chopped 1 small bell pepper, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• Spring roll wrappers Spring roll wrappers
• Oil, for frying Oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the ground chicken, onion, garlic, carrot, bell pepper, green chilies, cumin powder, coriander powder, garam masala, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a spring roll wrapper and place a spoonful of the chicken mixture in the center. Fold the sides of the wrapper towards the center and roll it tightly, sealing the edges with a bit of water.
3. 3.
   Repeat the process with the remaining wrappers and filling.
4. 4.
   Heat oil in a deep pan or wok over medium heat. Once the oil is hot, carefully add the spring rolls in batches and fry until they turn golden brown and crispy.
5. 5.
   Remove the spring rolls from the oil and drain them on a paper towel to remove excess oil.
6. 6.
   Serve the Pakistani-style Chicken Spring Rolls hot with your favorite chutney or raita.

Treat your ingredients with care...

• Ground chicken — Make sure to use lean ground chicken for a healthier option. If you prefer a more flavorful filling, you can also use a combination of ground chicken and ground chicken thigh meat.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the spring rolls.
• If you prefer a spicier kick, add more green chilies or a dash of red chili powder to the filling.
• Serve the spring rolls immediately after frying to enjoy them at their best.

Serving advice

Serve the Pakistani-style Chicken Spring Rolls as an appetizer or snack. They can also be enjoyed as a main course alongside a fresh salad or rice.

Presentation advice

Arrange the crispy spring rolls on a platter and garnish with fresh cilantro leaves. Serve them with a side of chutney or raita for dipping.