Ramadan Special Series Recipe 13 – Chicken Spring Roll

This Chicken Spring roll recipe is made with chicken and vegetables, are super easy to make and tastes delicious. The filling doesn’t even require cooking. This is a quick recipe, that you can make in a short time, comes handy during Ramadan for last-minute plans.

Just like nuggets or kababs, the filling cooks while you deep fry or bake the spring roll, so you do not need to cook the filling.

easy quick chicken spring roll recipe
Chicken spring roll

Serving: 50


  • 500g chicken breast
  • 1 cup bell pepper
  • 1 hand full coriander leaves
  • 6 cloves garlic
  • 1-inch ginger
  • 2 tsp chicken masala
  • 2 tsp kabab masala
  • 2 tsp salt
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 2 tbsp lemon Juice
  • 2 cup cabbage (preferably purple)
  • 1 cup carrots


  1. In a food processor, add chicken breast pieces and rest of the ingredients except for carrot and cabbage. (If using a grinder, grind with pulse)
  2. Chop carrot and cabbage.
  3. (optional) Saute carrot and cabbage in a tsp of oil for extra taste.
  4. In a bowl, mix the chicken mixture, cabbage and carrot.
  5. Fill the spring roll sheets with the filling, deep fry them or bake them at 200°c for 20 – 25 minutes lightly brushed with olive oil (filp in between).

These spring rolls taste great even when baked, making them healthier without compromising the taste.

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