How to make Chicken And Shiitake Spring Rolls -

A popular Chinese starter with chicken and mushroom filling.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Shiitake Mushroom

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Chicken And Shiitake Spring Rolls checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Moong and Palak Handvo Spinach and Cheese Fritters Chicken Bar-Be-Que Aloo Cheela

Chicken And Shiitake Spring Rolls

Chicken And Shiitake Spring Rolls Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken And Shiitake Spring Rolls Recipe

  • Boneless Chicken 1/2

  • Shiitake Mushroom soaked 1

  • Spring roll wrappers 4

  • Red chillies 2

  • Spring onion greens 2

  • Oyster mushrooms soaked 2

  • Carrot peeled 1/4

  • Green capsicum 1/2

  • French beans 3-4

  • Oil 2 tablespo

  • Garlic finely chopped 1 clove

  • Soy sauce 1 tablespoon

  • Salt to taste

  • Refined flour (maida) 1 tablespoon

  • Sichuan sauce as required


Step 1

Finely slice fresh red chillies and spring onions and put into a bowl. Finely slice shiitake mushroom, oyster mushrooms, carrot, capsicum, French beans and chicken.

Step 2

Heat 2 tbsps oil in a non-stick wok till it smokes. Add garlic, red chillies, capsicum, carrot, mushrooms, French beans, chicken, soy sauce and a little salt and cook, stirring, till chicken gets cooked and the mixture becomes dry.

Step 3

Finely chop spring onion greens, add and mix. Transfer the chicken mixture onto a muslin cloth kept over a strainer, gather the edges and squeeze to remove all the moisture.

Step 4

Mix flour with a little water to make a thick paste. Place a spring roll sheet on the work top.

Step 5

Place some of the cooked mixture on a slant and roll tightly, folding in the sides as you roll. Apply some flour paste on the open edges and seal.

Step 6

Make more spring rolls in a similar way. Heat sufficient oil in a wok on medium heat. Slide in the rolls and deep fry till light golden and crisp.

Step 7

Drain on tissue paper. Serve hot with Sichuan sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.