Chicken Potato Rolls

About This Recipe

Chicken potato rolls are crispy, golden parcels filled with a spiced blend of ground chicken and creamy mashed potatoes, wrapped in delicate spring roll pastry. Perfect as an appetizer, snack or party finger food, these rolls deliver a satisfying contrast of crunchy exterior and soft, savory interior. You’ll need about an hour to prepare and fry approximately 15–18 rolls.

Why You’ll Love This Recipe

• Rich, Balanced Filling: Mashed potato mellows the spices and adds creaminess.
• Crisp Exterior: Deep-frying in hot oil yields a tantalizing crunch.
• Make-Ahead Friendly: Assemble in advance and fry just before serving.
• Crowd-Pleaser: Bite-sized rolls perfect for gatherings or lunchboxes.
• Simple Staples: Uses pantry ingredients and store-bought wrappers.

Ingredients

• 250 g ground chicken
• 2 medium potatoes (about 300 g total), boiled and mashed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric powder
• ½ tsp red chili powder (adjust to heat preference)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp vegetable oil
• Salt, to taste
• 15–18 spring roll wrappers (20 cm × 20 cm)
• 2 tbsp all-purpose flour (for sealing)
• Water, as needed for sealing paste
• Vegetable oil, for deep frying

Step-by-Step Instructions

1. Prepare the Filling

Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic and ginger paste; cook for 1 minute until fragrant. Add the ground chicken, breaking it apart, and cook until no pink remains.

2. Season and Combine

Sprinkle in the cumin, coriander, turmeric and chili powder. Season with salt, stir well, and cook for 2 minutes to bloom the spices. Add the mashed potatoes and chopped cilantro; mix thoroughly until the filling is uniform. Remove from heat and allow to cool completely.

3. Make the Sealing Paste

In a small bowl, whisk together the flour and just enough water (about 3–4 tablespoons) to form a thick, spreadable paste. This will act as glue for sealing the rolls.

4. Assemble the Rolls

Lay a spring roll wrapper on a clean surface in diamond orientation. Place about 1½ tablespoons of the cooled filling near the bottom corner. Fold that corner up and over the filling, then fold in the left and right corners snugly. Roll upward toward the top corner, tucking tightly as you go. Seal the edge with a dab of flour paste. Repeat until all filling is used, keeping assembled rolls covered with a damp cloth.

5. Deep Fry to Golden Perfection

Heat enough vegetable oil in a deep pan or wok to reach 175 °C (350 °F)—about 3–4 inches deep. Fry the rolls in batches, without overcrowding, for 3–4 minutes each until evenly golden. Turn occasionally for uniform color.

6. Drain and Serve

Use a slotted spoon to transfer the cooked rolls to paper towels. Drain excess oil for a minute, then serve hot with chutney, sweet chili sauce or your favorite dip.

FAQ

Can I bake them instead of frying?
Yes. Brush each roll lightly with oil and bake at 200 °C (400 °F) for 20–25 minutes, turning halfway to ensure even browning.

Can I substitute the chicken?
Ground turkey, lamb or crumbled paneer work well. Adjust spices as desired.

How dry should the filling be?
It should hold its shape when scooped. If too wet, fold in 1–2 tablespoons of breadcrumbs.

You Must Know

• Cool the filling fully before wrapping to prevent soggy pastry.
• Don’t overfill wrappers—leave room to tuck and seal neatly.
• Maintain oil temperature; too low yields greasy rolls, too high burns wrappers.
• Keep unused wrappers covered to stop them from drying out.

Storage Tips

• Uncooked Rolls: Freeze in a single layer on a tray, then transfer to a sealed container. Fry from frozen, adding 1–2 minutes to cooking time.
• Cooked Rolls: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 180 °C (350 °F) oven for 10 minutes to restore crispness.
• Avoid Refrigerating Uncooked Rolls: Moisture will make the pastry soggy.

Serving Suggestions

• Dipping Sauces: Offer tamarind chutney, sweet chili sauce, or garlic yogurt dip for contrasting flavors.
• Accompanying Salad: Serve with a crisp cucumber-tomato salad dressed in lemon and mint to lighten the plate.
• Party Platter: Arrange on a platter with toothpicks alongside skewers of grilled vegetables or paneer for a diverse appetizer spread.

Variations & Add-Ons

• Cheese-Stuffed: Place a small cube of mozzarella or pepper jack inside each roll before wrapping for a gooey surprise.
• Veggie Boost: Mix finely shredded carrots, peas or corn into the filling for extra color and nutrition.
• Spice Level: Increase red chili powder to 1 teaspoon or add a pinch of cayenne for more heat.
• Herb Twist: Swap cilantro for chopped mint or dill to change the flavor profile.

Pro Tips

• Uniform Rolls: Trim wrappers to a perfect square if they vary in size, ensuring even rolling.
• Oil Temperature: Use a kitchen thermometer to keep oil at 175 °C (350 °F); too cool yields soggy rolls, too hot burns them.
• Batch Management: Cook no more than 5–6 rolls at once to maintain oil temperature and crispiness.

Print

Nutritional Estimate (per roll)

• Calories: ~120 kcal
• Protein: 4 g
• Carbohydrates: 10 g
• Fat: 7 g

Values will vary based on exact ingredients and oil absorption.

With these tips and variations, your Chicken Potato Rolls will remain a versatile favorite—crisp, flavorful, and perfectly portable for any gathering!