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Butter Chicken Spring Rolls
Benchi

Butter Chicken Spring Rolls

Butter Chicken Spring Rolls bring that perfect cross-cultural crunch, turning creamy North Indian curry into bite-sized, golden appetizers you simply can’t stop reaching for.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large Butter chicken you want this to completely cooled
  • 15 large spring roll wrappers
  • a few tablespoons milk for wrapping
  • some vegetable oil to fry, or any flavourless oil

Equipment

  • Deep fryer or heavy pot

Method
 

Instructions
  1. Place one spring roll wrapper down onto a flat surface, with a corner of the wrapper pointing towards you.
  2. Add about 2 spoonfuls of the cooled butter chicken. Place this a few centimetres away from the corner that is facing you.
  3. Roll this over once, so that the corner of the wrapper is now covering the chicken. Now fold over both sides of the wrapper.
  4. Brush the whole surface of the wrapper with some milk, then tightly roll up the spring roll.
  5. Keep repeating this until you've used all your butter chicken.
  6. Place these onto a tray, or in a container, and let them freeze for about 15 minutes.
  7. Heat up your oil until it reaches around 180c, then deep fry your spring rolls, in batches, until they're golden brown and crispy.
  8. Leave them on a wire rack, or some paper towels, for a few seconds so that any excess oil can drain off.
  9. Now you can enjoy!

Notes

Cool the filling before assembling and make sure to fry in hot oil for a crispy result.