Ingredients
- 10 Spring Roll Wrappers
- 4 ounces, finley diced Chicken Breast
- 3 ounces Tikka Masala Paste
- 30 fluid ounces, for frying Oil (Vegetable or Sunflower Seed)
Serve Along
- 0.5 cup Sour Cream/Greek Yogurt
- 1 Tablespoon Tikka Masala Paste
- Fresh Mint Leaves
Directions
Crispy, savory and slightly spicy chicken tikka masala spring rolls.
Finger foods are always fun to make and especially eat.
Make is as an appetizer, a snack for watching a game or a full meal with lots of veggies!
No need to invite people over, you will want to eat all of these spring rolls by yourself!
This recipe looks impressive but is simple to make with a major shortcut – using store-bought tikka masala paste or sauce.
Tikka masala is an Indian, creamy and aromatic sauce usually with tomato paste, a dairy product and a blend of spices like cumin, coriander, and turmeric.
It is known for its rich flavor, slightly spicy and a vibrant color.
For this recipe, all you need to do is cook the chicken, add the sauce, fill the spring roll wrappers and fry them.
For the wrappers, I like using large, square, spring roll pastry sheets. Getting them from the Asian grocery store is your best bet.
Once the chicken tikka masala is done, allow it to cool before filling and rolling the spring roll sheets.
Spring rolls need a dipping sauce. To keep it simple, use about a Tablespoon of the sauce and mix with plain yogurt.
You can also add fresh lime juice and a bit of honey to make it sweet. This will depend on the flavor of the tikka masala paste/sauce you are using.
To complete this appetizer, I like serving them alongside fresh cut cucumber and radish.
Please leave your review for these chicken tikka masala spring rolls below.
Steps
1 Done | Cook ChickenHeat a large skillet with a tablespoon of cooking oil then add the finely diced chicken. Cook on medium-high heat until almost cooked through stirring occasionally. Next, add the tikka masala paste and a couple of tablespoons of water. If you are using jarred sauce, omit the water. Mix well and simmer for 5-7 minutes. Remove from heat and allow to cool completely. Take about 1 tablespoon of the sauce mixture and combine with plain yogurt. Refrigerate until ready to serve. |
2 Done | FryMix 2 tablespoons of water with 1 tablespoon of flour. Set aside. Lay out your spring roll wrappers. Add a generous spoonful of the cooled chicken tikka masala onto the lower center of each wrapper. Roll them up tightly, sealing the edges with the water and flour paste. Fill a large and deep skillet or pot with oil, laving at least 3 inches of space at the top. Heat the oil until it reached 350°F. Gently add the spring rolls into the oil and fry until they turn a beautiful golden brown, about 5-7 minutes. Move to a large plate with paper towel to absorb excess oil. Serve immediately with fresh mint leaves and tikka masala yogurt sauce for dipping. I also like serving alongside fresh cut cucumber and radish. |
