Chindian Spring Rolls

Name: Chindian Spring Rolls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 1 Chicken Breast; 1.5 tbsp Curry Powder; 1 tsp Garam Masala; 1 tsp Ground Cumin; 1 tsp Coriander Powder; 1.5 tsp Ginger paste; 1 tsp Garlic paste; 4 tbsp Mint sauce; 2 tbsp Mango Chutney; 1 medium size white Onion finely; chopped; 1 medium Grated Carrot; 15g Finely chopped Coriander leaves; 100g Bean sprouts; 200g chopped Tomatoes or Passata; 2 tsp light soy sauce.; 1 tbsp of Plain flour; 75g Vermicelli noodles; 10-12 filo pastry Sheets.

23 steps

Prep:10minCook:40min

Chindian is Chinese and Indian fusion. A deep dried spring roll stuffed with chicken curry and the traditional Chinese noodle fillng with spring onions, carrots and bean sprouts.

Updated at: Wed, 16 Aug 2023 20:25:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories161.9 kcal (8%)

Total Fat3.7 g (5%)

Carbs23.3 g (9%)

Sugars2.8 g (3%)

Protein8 g (16%)

Sodium265.8 mg (13%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1chicken breast

1 ½ Tbspcurry powder

1 tspgaram masala

1 tspground cumin

1 tspcoriander powder

1 ½ tspGinger paste

1 tspgarlic paste

4 TbspMint sauce

2 Tbspmango chutney

15gCoriander leaves

Finely chopped

100gbean sprouts

200gTomatoes

chopped, or Passata

2 tsplight soy sauce

1 TbspPlain flour

75gVermicelli noodles

10filo pastry Sheets

Instructions

Step 1

Bring a pan of water to a boil and add the stock cube.

Step 2

Add in the chicken breast and let it cook.

Step 3

In a frying pan, skillet or wok add 2 tbsp of vegetable oil and add in the finely chopped white onion and cook for 2 mins.

Step 4

Add in the garlic and ginger paste and cook for a further minute.

Step 5

Now add in the curry powder, Garam masala, cumin and coriander powder and stir.

Step 6

Now add in the chopped tomatoes and stir well. Reduce the heat and let it simmer.

Step 7

Turn off the heat Remove the chicken breast from the pan and allow it to cool. Keep the stock.

Step 8

Add some finely chopped coriander into the pan with the sauce season with salt and pepper and stir in and then turn off the heat.

Step 9

Remove some of the sauce from the pan and add to some ramekins for dipping.

Step 10

Using two forks shred the chicken and add the sauce and stir.

Step 11

Reheat the stock and add in the noodles, once cooked drain and allow to cool.

Step 12

In another frying pan add a tbsp of oil and then add in the spring onions, grated carrots bean sprouts and half a tsp of ginger paste, and the drained noodles, mix well.

Step 13

While frying chop up the noodles in the pan.

Step 14

Add in a dash of light soy sauce and sprinkle the flour over the noodles and stir. turn off the heat.

Step 15

Place a filo pastry sheet on a flat surface.

Step 16

Add two tbsp of the noodle mixture to one corner of the pastry sheet.

Step 17

Add a tbsp of the chicken curry on top of the noodles.

Step 18

Roll up the contents in the filo pastry sheet, lift the corn over the filling and roll once.

Step 19

Fold in the sides and then roll. To seal the roll make a paste out of water and flour and brush the edges of the remaining corner of the pastry sheet and fold it over.

Step 20

Set aside while you roll up the rest.

Step 21

Now heat a large pan of oil and deep fry the rolls for 2-3 mins, turning them to achieve an even browning.

Step 22

Remove from the hot oil and allow to drain on kitchen paper.

Step 23

Serve with the dipping sauce, lick you’re lips and enjoy.