Best Crispy Chicken Rolls Recipes

CRISPY ORANGE-CHICKEN SPRING ROLLS

Steps:

• Combine Chili pepper, garlic, ginger, wine, orange juice, and soy sauce in medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
• In small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 - 3 TBSP of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Coat a large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8-10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8-10 minutes. Serve each roll wrapped in a lettuce leaf with your favorite sweet and sour sauce.

CRISPY FRIED CHICKEN SPRING ROLLS

Steps:

• Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
• Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
• Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
• Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
• Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
• Repeat with remaining wrappers and filling.
• Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.

CRISPY CURRIED CHICKEN ROLLS

Steps:

• Heat 1 tsp oil in a small saucepan over medium heat. Add curry powder & cook, stirring, for 1 min. Whisk together corn starch & coconut milk until blended; add to curry powder. Bring to a boil, stirring constantly. Stir in mango chutney & lime jc. Transfer mixture to a bowl. Stir in raisins, coconut, cilantro, almonds & lime zest; refrigerate 1 hr. Add chicken to raisin mixture; stir to combine. May be prepared to this point & refrigerated for to 24 hrs. Preheat oven to 400°F. Combine melted butter & 1/3 c oil. Brush top of one phyllo sheet w/some of the mixture. Lay a 2nd sheet on top; brush with some of the melted butter mixture. Cut layered phyllo crosswise into 5 equal strips, each about 3 in wide. For each strip place a heaping tsp of chkn mixt. 1 in from bottom of short edge.Fold bottom edge over chkn & roll up jelly-roll fashion into a roll. Repeat. Place seam side down on parchm ppr lined baking sheets. brush with remaining butter. Bake 15-20 min or until golden.serve warm. may be frozen 1 month.

CRISPY CHICKEN ROLLS

Steps:

• 1. Pound chicken breasts to about 1/4 inch thickness. In medium bowl combine shrimp, butter, onions basil and salt. Spoon this mixture onto the narrow end of the breast. Roll up jelly-roll style and fasten with a toothpick. Cover and refrigerate for 15 minutes.
• 2. Heat one inch of oil in heavy pan. Combine flour, baking powder, garlic salt, white pepper and water for batter. With tongs, roll chicken rolls in batter, coating all sides. Lower into hot oil and fry until golden brown on all sides, about 10-15 minutes. Drain on paper towels. Remove and discard toothpicks, or warn your diners. Arrange on a bed of rice. Can be made as an appetized by cutting the breast into smaller pieces and made the same way. Enjoy!