Roll up these crispy Chicken and Spaghetti Spring Rolls using Sadia Easy and Juicy Chicken Breast Small Cubes. This fun recipe packs tender chicken, savory noodles, and fresh peppers into golden wrappers, all seasoned with a zesty soy and sweet chili glaze. Air-fried to perfection, they offer a delightful crunch in every bite. Enjoy them with a side of mango salad for a vibrant meal that feels like a party on a plate.
Cooking Time
35 Mins
Frying
| Sadia Easy and Juicy Chicken Breast Small Cubes | 300g |
| Sesame oil | 3 tbsp |
| Ginger-garlic paste | 2 tsp |
| Spaghetti (cut and cooked as per packet instructions) | 150g |
| Spring onions (chopped) | 4 |
| Yellow pepper (julienned) | 100g |
| Salt and pepper to taste | |
| Soy sauce | 1 tbsp |
| Sweet chilli sauce | 2 tbsp |
| Chopped parsley for garnish | 1 tbsp |
| Sweet chill sauce for dipping | |
| Spring roll sheets | 8 |
| Flour and water paste for sealing |
Fry Chicken:
In a frying pan on medium heat, add half the oil.
Add the chicken pieces with the garlic ginger paste.
In the same pan, add the spring onions and yellow peppers and salt and pepper.
Add the soy sauce and sweet chilli sauce and the cut cooked spaghetti. Mix well and let it cool.
Assemble Dish:
Place the spring roll sheet on a board, place a generous spoonful of the mixture in the middle of the sheet.
Fold up the bottom and then the sides. Roll it and seal with the flour paste.
Brush with remaining oil and place in the air fryer for 12-15 mins at 200°C, turning the roll half way through cooking. Place on a platter and garnish with chopped parsley.
Serve:
Serve with mango salad and sweet chilli sauce.
