Creamy Chicken Spring Rolls with Salsa

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.

Nutrition

Calories

734 cal

Fat

39 g

Carbs

28 g

Protein

70 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Tweety

Yields 12 pieces

Creamy Chicken Spring Rolls with Salsa

Crispy creamy chicken spring rolls served with tomato salsa. Good as an appetizer or as a main meal with rice.

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

For the spring rolls
• 1 small onion, minced (about 1/3 cup)
• 175 grams chicken breast or thigh, minced
• 1 large carrot, chopped (about ½ cup or 65 grams)
• 1 teaspoon green curry powder
• ¼ cup (22 grams) parmesan or pecorino romano cheese, grated
• ¼ cup (60 ml) whole milk or cream
• Oil of choice for frying
For the salsa
• ½ cup finely chopped tomatoes
• ½ cup finely chopped bell pepper
• 1 tablespoon finely chopped shallots or onion
• 1 tablespoon lime, lemon or calamansi juice
• 1 teaspoon chopped cilantro, mint, basil, or a mix

Directions

Make the chicken spring rolls
1. Season the chicken with salt and pepper and set aside.
2. Heat oil in a medium saucepan. Saute the onions until translucent.
3. Add in the carrots and sauté until bite-tender. Season with a generous pinch of salt.
4. Add in the chicken and pan-fry until cooked through (about 8 minutes).
5. Pour in the milk/cream, cheese and curry powder. Stir until mixed through. Remove from heat and let cool.
6. When the mixture has cooled, make the spring rolls. Put a tablespoon of the chicken mixture into the spring roll wrapper and roll tightly. Seal edges with water.
7. Deep fry and drain in paper towels. Serve with salsa.
Make the salsa
8. Mix all the ingredients in a medium bowl. Set aside.

Notes

This makes enough for only 2 - 3 persons, multiply recipe as needed. I haven't tried freezing these as it has milk and I'm not sure if the quality will stay the same.

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