Crispy, flavorful, and perfect for Ramadan iftar, these Halal Chicken Chinese Spring Rolls are a crowd-pleaser! As a food lover and a home cook, I’ve always enjoyed experimenting with fusion recipes, and this one combines the best of Chinese flavors with halal ingredients. Whether you’re hosting an iftar gathering or looking for a quick snack, these spring rolls are a must-try. Let’s dive into the recipe!
Which ingredient substitutes make it a halal recipe?
To keep this recipe halal, I use halal-certified chicken and ensure all other ingredients, like soy sauce and seasoning, are free from non-halal additives. If you’re unsure about store-bought wrappers, check for a halal certification or opt for homemade spring roll wrappers. For a vegetarian twist, you can substitute chicken with halal-friendly tofu or mushrooms.
Equipment Required
Here’s what you’ll need to make these delicious halal chicken Chinese spring rolls:
- Frying pan: For cooking the chicken and veggie filling.
- Mixing bowls: To prepare and cool the filling.
- Knife and cutting board: For chopping veggies and chicken.
- Pastry brush: To seal the spring roll wrappers with beaten egg.
- Deep frying pan or heavy-bottomed pan: For frying the spring rolls to golden perfection.
- A tong: To safely flip and remove the spring rolls from the oil.
- Paper towels: For draining excess oil after frying.
- Damp kitchen towel: To keep the spring roll wrappers from drying out while assembling.
- Baking sheet (optional): If you’re freezing uncooked spring rolls.
- Air Fryer (optional): For a healthier, crispier alternative to frying.
Ingredients
- 1 cup halal-certified chicken (finely chopped or shredded)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 cloves garlic (minced) or garlic paste
- 1 tsp ginger (grated) or ginger paste
- 1 tbsp halal-certified soy sauce
- 1 tsp halal sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 12-15 halal spring roll wrappers
- 1 egg (beaten, for sealing)
- Cooking oil (for frying)
Instructions for making halal chicken Chinese spring rolls
Prepare the filling:
In a pan, heat 1 tbsp oil and sauté minced garlic and ginger until fragrant. Add the halal chicken and cook until it’s no longer pink. Toss in the cabbage, carrots, and green onions. Stir in halal soy sauce, sesame oil, black pepper, and salt. Cook for 3-4 minutes until the veggies are tender but still crunchy. Let the filling cool completely. (Pro tip: Overfilling can make rolling tricky, so keep it balanced!)
Assemble the spring rolls:
Lay a spring roll wrapper on a clean surface, placing it like a diamond. Spoon 1-2 tbsp of the filling onto the lower third of the wrapper. Start by folding the bottom corner of the wrapper over the filling, then tuck in the sides. Roll it tightly, using beaten egg to seal the edges securely. (I always keep a damp cloth over the wrappers to prevent them from drying out.)
Fry to perfection:
Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the spring rolls in the oil, seam side down, and fry until golden brown and crispy, about 2-3 minutes per side. Don’t overcrowd the pan—this ensures even cooking. (Fun anecdote: My first attempt at frying spring rolls ended in a few burnt ones, but practice makes perfect!)
Drain and serve:
Remove the spring rolls and place them on a paper towel-lined plate to drain excess oil. Serve hot with sweet chili sauce or a dipping sauce of your choice.
Pro tip
For extra crispiness, double-fry the spring rolls. Fry them once at a lower temperature (300°F) to cook through, then fry again at 350°F for that golden crunch.
How to store halal chicken chinese spring rolls
If you have leftovers (which is rare in my house!), store them in an airtight food container in the fridge for up to 2 days. To keep them crispy, reheat in the oven or air fryer. Microwaving is not recommended, as it can soften the texture.
Pairing your halal chicken chinese spring rolls with a yummy sauce
These spring rolls pair beautifully with a tangy sweet chili sauce or a spicy halal sriracha mayo. For a refreshing contrast, serve them with a side of cucumber salad or mango salsa.
FAQs About preparing halal chicken chinese spring rolls
1. Can I bake these spring rolls instead of frying?
Yes! Brush them with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
2. Can I freeze uncooked spring rolls?
Absolutely. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. If cooking from frozen, fry them directly, allowing an additional minute or two for even cooking.
3. Are these spring rolls kid-friendly?
Definitely! They’re a hit at family iftars.
Share your spring roll success!
I’d love to hear how your halal chicken Chinese spring rolls turned out! Did you try any variations or pair them with a unique dipping sauce? Share your experience or thoughts in the comments below—I’m always excited to learn from fellow foodies!
Want to try out another yummy iftar recipe? Check my halal chicken tikka samosa recipe. I’m sure you’ll love that too!
Halal Chicken Chinese Spring Rolls
These Halal Chicken Chinese Spring Rolls are a deliciously crispy and flavorful dish, ideal for Ramadan iftar or any social gathering. This fusion recipe blends classic Chinese tastes with halal-certified ingredients, making it a hit for everyone to enjoy.
Equipment Required
Here’s what you’ll need to make these delicious halal chicken Chinese spring rolls:
- Frying pan: For cooking the chicken and veggie filling.
- Mixing bowls: To prepare and cool the filling.
- Knife and cutting board: For chopping veggies and chicken.
- Pastry brush: To seal the spring roll wrappers with beaten egg.
- Deep frying pan or heavy-bottomed pan: For frying the spring rolls to golden perfection.
- A tong: To safely flip and remove the spring rolls from the oil.
- Paper towels: For draining excess oil after frying.
- Damp kitchen towel: To keep the spring roll wrappers from drying out while assembling.
- Baking sheet (optional): If you’re freezing uncooked spring rolls.
- Air Fryer (optional): For a healthier, crispier alternative to frying.
Ingredients
- 1 cup halal-certified chicken (finely chopped or shredded)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 cloves garlic (minced) or garlic paste
- 1 tsp ginger (grated) or ginger paste
- 1 tbsp halal-certified soy sauce
- 1 tsp halal sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 12-15 halal spring roll wrappers
- 1 egg (beaten, for sealing)
- Cooking oil (for frying)
Instructions
- Prepare the filling: Heat 1 tbsp oil in a pan. Sauté minced garlic and ginger until fragrant. Add halal chicken and cook until no longer pink. Mix in cabbage, carrots, green onions, halal soy sauce, sesame oil, black pepper, and salt. Cook for 3-4 minutes until veggies are tender but crunchy. Let the filling cool completely.
- Assemble the rolls: Place a spring roll wrapper like a diamond. Add 1-2 tbsp of filling to the lower third. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edges with beaten egg. Keep wrappers covered with a damp cloth to prevent drying.
- Fry the rolls: Heat oil to 350°F (175°C). Fry the rolls seam side down for 2-3 minutes per side until golden and crispy. Avoid overcrowding the pan for even cooking.
- Serve: Drain the rolls on paper towels to remove excess oil. Serve hot with sweet chili sauce or your preferred dipping sauce.
These crispy, flavorful spring rolls are perfect for iftar or as a snack!
