How to make Chicken Tikka Spring Rolls

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : cooked chicken tikka pieces, spring roll sheets

Cuisine : Indo-Chinese

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Cream Corn Chicken Satay Pizza Pockets Palak Chole Tikki

Chicken Tikka Spring Rolls

Chicken Tikka Spring Rolls Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Tikka Spring Rolls Recipe

  • cooked chicken tikka pieces 6-8

  • spring roll sheets 4

  • A few fresh mint sprigs

  • A few fresh coriander sprigs

  • green chilli finely chopped 1

  • ginger finely chopped 1 1/2 teaspoons

  • onion finely chopped 1 medium

  • lemon juice 3 teaspoons

  • mint chutney 3 tablespoons

  • mayonnaise 3 tablespoons

  • Refined flour paste for sealing

  • Oil for deep-frying


Step 1

Cut the chicken tikka pieces into small dices and put in a bowl.

Step 2

Finely chop mint and coriander sprigs and add in the bowl alongwith green chilli, ginger, onion, 2 tsps lemon juice, 1½ tbsps mint chutney, 2 tbsps mayonnaise and mix well.

Step 3

Place a spring roll sheet on the worktop. Put generous spoonful of chicken tikka mixture on one end of the sheet and tightly roll it sealing the edges with refined flour paste. Similarly make the remaining spring rolls.

Step 4

Heat sufficient oil in a wok. Deep-fry spring rolls till golden and crisp. Drain on absorbent paper.

Step 5

Combine remaining mayonnaise, remaining mint chutney and remaining lemon juice in a bowl, mix well and transfer into a serving bowl.

Step 6

Halve the spring rolls and serve hot with the mayonnaise dip.

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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.