Don’t you just love the crunch of a crispy spring roll? When I saw this recipe for creamy chicken spring rolls in very old meal planner I got from a friend years ago, I knew that I should make it. I’ve adapted the ingredients to what I had on hand and I was very happy with the results! It was indeed creamy from the cream and the cheese, with the added spice from the curry. Eaten with the salsa and rice, it was an excellent dinner.
I couldn’t wait to share it with you!
Let’s make creamy chicken spring rolls!
You will need to make the filling first, as it needs to be cooked and then cooled down.
Gather your ingredients for the filling.
Season the chicken with salt and pepper and set aside.
Then you heat some oil in a medium saucepan. Sauté the onions and carrots until the onions are translucent and the carrots tender to the bite. Season with a generous pinch of salt.
Add in the chicken and pan-fry until cooked through (about 8 minutes).
Then pour in the milk/cream, cheese and curry powder. Stir until mixed through. Remove from heat and let cool.
When the mixture has cooled, it’s time to make the spring rolls. Put a tablespoon of the chicken mixture into the spring roll wrapper and roll tightly. Seal edges with water.
See my previous post on tuna lumpia for detailed instructions on making the spring rolls.
In a small frying pan, heat about an inch of oil. Test for readiness by dipping the end of a wooden spoon. If the oil sizzles around the end of the wooden spoon, it is hot enough for frying.
Deep fry and drain in paper towels.
Make the salsa!
I totally forgot to take pictures, but making the salsa is very simple. Mince your tomatoes, onions and choice of herb (cilantro, basil or mint). Put in a small bowl. Pour in your choice of citrus juice (lemon, lime or calamansi). Season with salt and pepper.
We had this for dinner with rice, but this could also be served as an appetizer.