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Thai Chicken Spring Roll Recipe

Thai Chicken Spring Roll is a delectable Thai recipe that combines a stuffing of chicken and crisp vegetables cooked in tangy sauces, red curry paste, and wrapped inside a wheat flour sheet, making in a healthy breakfast or evening snack that kids will adore.

Nutrition Information per serve

  • 164.3 kcal
    Energy
  • 11.8 gm
    Carbohydrate
  • 6.1 gm
    Protein
  • 7.6 gm
    Total Fat
  • 2.4 gm
    Total Fiber
4.0 Minced Tbsp(77.0 gm) Chicken, Breast
3.0 Tbsp(26.0 gm) Wheat Flour (Whole)
1.0 Tsp(3.0 gm) Wheat Flour (Whole)
1/8 Julienne Cup(14.0 gm) Onion
1/8 Julienne Cup(12.0 gm) Cabbage
1 Chopped Tbsp(6.0 gm) Spring Onion
1/2 Grated Tsp(2.0 gm) Garlic
1/2 Tsp(2.0 gm) Soya Sauce
1/2 Tsp(3.0 gm) Red Thai Curry Paste
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(7.0 ml) Oil
30 Ml(30.0 ml) Water
  • For Chicken Mixture

    In a pan heat 1/2 tsp oil and add into the 1/2 tsp grated garlic,1/8th cup julienne onion,1/8th cup julienne cabbage, and 1/4th cup minced chicken and saute it well.

  • Add the 1/2 tsp soya sauce,1/2 tsp red curry paste,1/8th tsp salt,1 tbsp chopped spring onion, mix, and cook it well.

  • For sheet

    In 3 tbsp whole wheat flour, add 1/8 tsp salt, water and knead into a dough.

  • Roll out the dough into the thin sheet and cut it into a square shape.

  • Apply wheat flour slurry on the sides of each sheet.

  • Add the chicken mixture on each sheet, roll, and seal it tightly.

  • Heat 1.5 tsp oil in a nonstick pan and shallow fry spring rolls till golden in color.

  • Serve hot.

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