Crispy Chicken Crepe rolls

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Crispy Chicken Crepe Rolls

Another make-ahead lunchbox snack idea 🤍

I usually prepare these ahead, refrigerate them, and simply spray with a little oil and bake or air-fry them in the morning. They can also be deep-fried, but I personally prefer the air-fried version.

These are also a regular on my iftar table, especially because they can be prepared ahead. You can make a big batch, freeze them, and cook as needed.

For the Crepes

Ingredients

• 2 eggs
• 1½ cups milk
• 1 cup flour
• Salt, as needed
• A pinch of pepper
• 1 tbsp oil or melted butter

Method

1. Blend everything together until smooth.
2. Heat a pan and pour in a ladleful of batter. Spread into a thin crepe and cook. Flip and cook the other side.
3. Remove and, if you like, lightly brush with butter or ghee.

Chicken Filling

Ingredients

• 2 boneless chicken breasts
• 1 large onion, sliced
• Spring onion – white and green parts separated
• Ginger-garlic paste
• 1½ carrots, grated
• Shredded cabbage
• Frozen corn
• Capsicum, chopped
• Salt & pepper
• Soy sauce
• Paprika
• Sweet chilli sauce
• Fresh parsley

Method

1. Season the chicken with salt, pepper and paprika. Shallow-fry until cooked through. Remove, allow to cool, then shred.
2. In the same pan, add ginger-garlic paste, sliced onion and the white part of the spring onion. Sauté until the onion is nicely caramelised.
3. Add the frozen corn and sauté, followed by the carrot and cabbage. Finally, add the capsicum and cook until the vegetables are done.
4. Season with salt, pepper, soy sauce, sweet chilli sauce and paprika. Add the shredded chicken and mix well.
5. Turn off the heat and add the green part of the spring onion and chopped parsley. Mix and allow the filling to cool completely.

To Make the Rolls

1. Place the filling slightly below the centre of each crepe. Fold in the sides and roll tightly.
2. Dip each roll in beaten egg seasoned with a little salt and pepper, then coat well with breadcrumbs.
3. Arrange in the air-fryer basket and spray both sides lightly with oil.
4. Air-fry at 205°C for 15–20 minutes, or until golden and crispy. Turn the rolls during the last few minutes so they brown evenly on all sides.

Make-ahead: Prepare and coat the rolls, then refrigerate until ready to cook. You can also make a big batch and freeze them. Cook directly from frozen as needed, adding a little extra cooking time.

Homemade Sweet Chilli Sauce

Ingredients

• 2 garlic cloves, crushed
• ½ cup water
• ¼ cup jaggery or brown sugar
• ¼ cup vinegar
• 1 tbsp soy sauce
• 1 tsp paprika
• 1 tsp chilli flakes, adjust to taste
• A pinch of salt
• 1–3 tsp cornflour
• 2–4 tbsp water

Method

1. Add the garlic, water, jaggery/brown sugar, vinegar, soy sauce, paprika, chilli flakes and salt to a saucepan.
2. Bring to a boil until the jaggery/sugar melts.
3. Mix the cornflour with water to make a slurry. Add gradually to the sauce, stirring continuously, and cook until thickened.
4. Cool and store in a clean jar in the refrigerator.