A while ago I saw a video on TikTok, from @cafecouffee, of butter chicken spring rolls.
THEY LOOKED SO GOOD I WANTED THEM SO BADLY.
Recently I’ve had this love for making butter chicken, so I felt the need to make these too. And I am so glad I did, I’m always eating spring rolls, but these were the best ones I have ever had!
The butter chicken
Making these butter chicken spring rolls is very easy peasy lemon squeezy.
All you are really doing is adding some butter chicken to some spring roll wrappers, rolling them up and frying them.
So the first thing we are going to make is the butter chicken.
You want your butter chicken to be completely cooled before adding it to your spring roll wrappers, chilled in the fridge is even better. So it might be easier to just make it the day before, but that’s up to you.
To make the butter chicken, I haven’t included the recipe in the recipe card below, just because I have a separate blog post on it. Here’s that recipe:
Butter chicken with garlic naan, but you don’t need the naan so skip that part.
Of course you don’t need to follow my recipe, you can use your own butter chicken recipe, or any one else’s, use your favourite.
Why do I need to use cold butter chicken?
In case you are wondering, the reason why we are using cooled down, or cold butter chicken, is because butter chicken is saucy.
So if you use it whiles it is still warm, it will be so difficult to roll up the spring rolls.
The sauce will just leak everywhere and you will end up with a mess.
So make sure the butter chicken has cooled and thickened!
The spring roll wrappers
These are spring rolls, so you will need spring roll wrappers.
You could actually also use egg roll wrappers, but then these would be butter chicken egg rolls.
They will still taste similar with either wrapper, so use whatever wrappers you like best.
When it comes to getting the wrappers, I recommend getting the largest ones you can find. They’re usually in the freeze section of most supermarkets and asian stores.
The ones I used were 10 inches.
However, I probably should say, any size spring roll wrappers do work. I just think bigger spring rolls are better.
Rolling the spring rolls
In the recipe card below, I’ve tried to explain how to roll the spring rolls.
I don’t know if I’ve done a very good job, I fear I’m not very good at explaining things.
I’ve had this blog for around a year now, I thought I would get better at explaining, but I don’t think I have.
I digress, below are 2 pictures to kind of show how to roll them.
Essentially, you add some butter chicken a few centimetres away from one corner of the wrapper. Then fold this corner over the butter chicken.
Now fold the sides over it, and roll everything up tightly.
A few tips
Don’t fill the wrappers too much
I know you might want to fill the spring rolls with a lot of butter chicken.
But this is not a good idea, it will make it harder to roll them up and also if they’re over filled, they can open up whiles they are being fried.
So only add about 2 spoonfuls of butter chicken.
Use milk to seal them
Some people use a mixture of water and corn flour, or even regular flour, to seal their spring rolls.
Growing up I use to see my mum make spring rolls all the time, and she always just used some milk. So this is what I always use.
So after I have folded the sides of the wrapper, I brush the whole surface with some milk, before tightly rolling it up.
Freeze them before frying
Ok I guess this is not completely necessary, you could fry them straight away.
But freezing them for about 15 minutes before frying, makes frying them a little easier, so I recommend it.
Frying the spring rolls
You want to deep fry these in oil that is around 180c.
If you don’t have a thermometer, this is ok.
Instead you can just heat up your oil for a bit, Then once you think it is ready, break a bit of a plain spring roll wrapper and add this into the oil.
If this starts gently bubbling, the oil is ready.
If it doesn’t bubble, the oil is too cold, heat it up for longer. But if it starts aggressively bubbling, the oil is too hot. Turn the heat off and let it cool down for a few minutes.
You want your spring rolls to be gently bubbling throughout the whole frying process.
Also make sure to fry them in batches, you don’t want to throw them all into the oil at once.
Just fry them until they are nice and golden brown, let the excess oil drain of on a wire wrack or some paper towels for a few minutes, then you can enjoy your butter chicken spring rolls!
Makes: 10-15 spring rolls
Butter chicken, you want this to completely cooled
10-15 large spring roll wrappers
A few tablespoons of milk, for wrapping
Plus some vegetable oil to fry, or any flavourless oil
- Place one spring roll wrapper down onto a flat surface, with a corner of the wrapper pointing towards you.
- Add about 2 spoonfuls of the cooled butter chicken. Place this a few centimetres away from the corner that is facing you (I've included images above, in this blog post, on how to roll the spring rolls incase you need to visualise it, or you could also watch the video).
- Roll this over once, so that the corner of the wrapper is now covering the chicken. Now fold over both sides of the wrapper.
- Brush the whole surface of the wrapper with some milk, then tightly roll up the spring roll.
- Keep repeating this until you've used all your butter chicken.
- Place these onto a tray, or in a container, and let them freeze for about 15 minutes.
- Heat up your oil until it reaches around 180c, then deep fry your spring rolls, in batches, until they're golden brown and crispy.
- Leave them on a wire rack, or some paper towels, for a few seconds so that any excess oil can drain off.
- Now you can enjoy!