Curried Chicken & Mushroom Spring Rolls
Curry-spiced chicken and sautéed mushrooms wrap in rice paper rounds to create these Vietnamese-inspired spring rolls where Indian flavors meet Southeast Asian technique for a fusion appetizer that’s light, fresh, and boldly seasoned.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minThese spring rolls take classic Vietnamese wrapping technique and pack it with Indian-spiced chicken and earthy wild mushrooms for an unexpected flavor mashup.
Curry powder and garam masala toasted in a hot pan release their aromatic oils before coating the chicken, intensifying those warm spices.
Bell peppers and snow peas add crisp texture and bright color while staying tender-crisp from their quick sauté.
Rice paper wrappers soften in warm water and become pliable enough to roll tightly around all that filling.
Thirty minutes of chilling firms everything up so the rolls hold their shape when you dip them in tangy Asian sauce.
Kitchen Tips
- Toast curry powder and garam masala just until fragrant (about 1 minute) or they’ll turn bitter
- Don’t oversoak rice wrappers or they’ll tear when you try to roll them
- Keep a damp towel handy to cover finished rolls so they don’t dry out while you assemble the rest
Ingredients
Directions
Heat large nonstick skillet on medium heat. add curry powder and garam Masala, cook and stir 1 minute or until fragrant.
Reserve 1 teaspoon of the spice mix to season mushrooms.
Sprinkle remaining spice mix over chicken in medium bowl.
Toss to coat well. Set aside.
Heat oil in same skillet on medium high heat. Add mushrooms and reserved spice mix, cook and stir 3 to 4 minutes or just until tender.
Remove from skillet. add bell pepper and snow peas to skillet, cook and stir 1 to 2 minutes or until tender-crisp. Remove from skillet.
To assemble spring rolls, fill in 9 in pie plate with warm water.
Dip rice wrapper into water to wet completely.
Place on work surface blot dry with paper towel. arrange ¼ cup of the mushrooms, 2 teaspoon of the chicken in the center of the rice wrapper.
Fold from bottom edge to make into 12 spring rolls.
Refrigerate at least 30 minutes 2 hours.
Serve with Asian dipping sauce.
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