It goes without saying that Nigerians love to try new things and imbibe them into their way of life. Such is the case with the spring roll and its twin, samosa of Asian descent which has crept its way into the Nigerian finger food delicacy otherwise known as small chops.
The Nigerian style of spring rolls features a filling of minced chicken or beef combines with veggies wrapped in a roll.
How to Make Nigerian Spring Rolls
Nigerian spring rolls with vegetable filling are a perfect treat to you and yours at home. They are filled with fresh veggies and chicken that create a flavorful healthy combo for lunch or dinner.
Making the Nigerian spring rolls is very easy. You just have to prepare the raw veggies, cook the chicken or beef and assemble them into spring wrapper rolls. It hardly takes 30 mins to prepare them and they are so delicious that you would want to have them every time.
Materials needed (cooking utensils & appliances)
- Medium sized bowl
- Non-stick pan
- Tissue paper or paper towel
- Medium sized pot
- Electric or gas cooker
- Cooking spoon
- Deep frying pan
For the crust
- 250g Minced chicken breast or beef
- 200g Cabbage, sliced
- 3 medium sized carrots, peeled, grated
- 1 onion, minced or sliced
- 1 finely cut green bell pepper
- Green peas (optional)
- Seasoning cubes
- Curry powder
- Salt to taste
- Black pepper or red chilli powder
- Chicken stock
- Vegetable Oil
For the seal or binder
- 1 tablespoon all purpose flour
- 3 tablespoons cold water
For the wrapper
- 1 cups All purpose flour
- 2 tablespoon cornstarch
- ½ teaspoon salt
- 1 cup cold water
- 2 teaspoons vegetable oil
Note: If you don’t want to make the wrapper from scratch, you can just purchase some already made ones at a food store or supermarket near you.
- Total time: 30 mins
- Prep: 15 mins
- Cook: 15 mins
- Difficulty: Easy
- Serves: 6 people
First things to do/note
- Make the wrapper to be as thin as possible to avoid breakage while wrapping it around the fillings.
- Sprinkle some water over the cutting board or flat surface before putting the spring roll wrap on it.
- It may take some practice initially to roll these wraps.
Always check the seasoning when stir frying the veggies and adjust if necessary.
Making the wrapper
- Mix the flour, salt and cornstarch together in a medium sized bowl. Be sure to mix it well.
- Add the cold water and stir well until the mixture is smooth and without lumps. Your batter should be flowing consistently.
- Using a brush or tissue paper, grease a nonstick pan slightly with vegetable oil and heat up the pan on low heat.
- With a tablespoon, gently spread the batter around the pan in a clockwise way as you would when making a pancake. Another option is to use brush the batter on the surface of the pan using a brush.
- Spread the batter lightly on a pan to make the spring roll wrapper.
- Repeat the process until the mixture is exhausted.
Making the filling
- In a medium sized pot, put the sliced cabbage, add the chicken stock and boil till it is tender.
- Add the grated carrot and the green peas. Boil for about 5 minutes or until the carrot is tender. Then pour into a strainer and strain out the liquid from the vegetables.
- In a skillet or pan, heat up vegetable oil, add the chopped onion and fry till the onion gets slightly brown.
- Now, add the minced chicken breast. Add seasoning cubes, curry powder, red chilli and salt to taste. Stir fry for about 5 minutes.
- Add the veggies and the chopped green bell pepper and mix well into the chicken. Fry for another 5 minutes.
- Spread the filling out on a tray and let it cool down well. After the chicken/veggie mixture has cooled down, start filling and rolling.
Assembling the roll
- In a small bowl, add 1 tablespoon of plain flour and mix with little water together. Mix thoroughly and set aside. This will serve as the binder to seal the spring roll wrap when assembling.
- Spread the wrap on a flat surface, put some fillings on end of the wrap and roll it all the way to the other side.
- Use a brush to apply the flour-water mixture at the edge of the roll and seal properly, tucking the open ends gently inside the roll.
- Heat up vegetable oil.
- Fry the spring rolls in batches. Do not overcrowd the pan. Deep fry the spring rolls until they are brown and crusty.
- Dry out excess oil on a paper towel after frying.
- Serve with peppered sauce
Video: Making Nigerian Spring Rolls
Important health notes about the Nigerian Spring Rolls
Your average Nigerian spring rolls are filled with healthy ingredients:
- Chicken breasts are a good source of protein. Low in fat and sodium, chicken breasts provides selenium which contains antioxidants that help control free radicals and improve your immune system.
- Raw vegetables such as cabbage, carrot, green peas, green bell peppers are packed with nutrients, high in vitamins and antioxidants that help lower cholesterol levels and reduce the risk of several chronic diseases.
- Cornstarch is a great calorie booster for those looking to add calories to help with weight gain. It may act as a source of energy and prevent low blood sugar in people with nocturnal hypoglycemia. Cornstarch also has medicinal benefits and has been used to help manage low blood sugar in people with diabetes. Although cornstarch offers some health benefits, the high-calorie starch is not a good source of protein or vitamins. Unless you are directed to do so by your doctor or dietitian, do not add cornstarch to your diet helping with blood sugar control.
See More Nigerian Recipes
- How to Make Nigerian Spring Rolls (Recipe & Video)
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