Spring rolls are one of the most popular snacks in Indian chinese cuisine. Vegetables and chicken or only vegetables seasoned lightly are wrapped and rolled in a sheet of large wontons and are “Deep fried”. And my take again on this is I “air fry” it. Crispy, crunchy and healthy spring rolls to be enjoyed guilt free!
A bowl full of finely chopped vegetables like cabbage, spring onions, French beans,carrots and sprouts. (Shredded chicken optional) Salt and pepper as per taste and ginger garlic crushed 1 tsp. Large sheets of wonton wrappers. Oil for applying on spring rolls a tsp if airfrying or a wok full of oil if deep frying.
Mix the vegetables with salt,pepper and ginger garlic. Spread the wonton sheet and place the seasoned veggies on the corner of the sheet. Wrap and roll each sheet. Heat oil in a wok and deep fry till golden and crisp or air fry it for 10 mins on 200 degrees.
Cut it diagonally and serve with schezwan sauce.( recipe posted earlier)
Threaded chicken is a typical chinese (Indian Chinese) starter. It is chicken wrapped with either fresh soft noodles or one can boil regular noodles and then wrap it to fry. My take on this dish is I don’t deep fry it. I spray it with oil and “air fry ” it using the air fryer. I feel the results are much better since minimal oil is used. The chicken remains soft and succulent while the noodles crispy and perfectly goes home made Schezwan sauce. (Recipe posted earlier)
Boneless chicken 500 grms cut into stripes, ginger garlic paste 2 tsp, salt to taste and pepper 1 tsp. Oil 2 tabsp. If not air frying then Oil for deep frying. Sof noodles 250 grms.
Marinate the chicken with salt, pepper, and ginger garlic. On a tray spread small portions of soft noodles, place the stripes of chicken and wrap it one piece at a time. Spray the wrapped chicken with little oil. Preheat the airfryer for 5 mins and Air fry the threaded chicken on 200 degrees for 10 mins. Or one can deep fry till it turns golden.
Serve hit with schezwan sauce.