Shawarma Spring Rolls – Make and Freeze

A great new fusion to bring shawarma and spring rolls in one fantastic video. Shawarma Spring Rolls – Make and freeze recipe. Methods for air frying and deep frying also given. #FoodFusion #HappyCookingToYou #FoodFusion

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  • Boneless chicken fillets ½ kg
  • Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
  • Namak (Salt) 1 tsp or to taste
  • Dhania powder (Coriander powder) 1 & ½ tsp
  • Lehsan powder (Garlic powder) 1 & ½ tsp
  • Zeera powder (Cumin powder) 1 & ½ tsp
  • Onion powder 1 & ½ tsp
  • Laung powder (Clove powder) ¼ tsp
  • Darchini powder (Cinnamon powder) ½ tsp
  • Lemon juice 1 tbs
  • Dahi (Yogurt) hung 3-4 tbs
  • Cooking oil 2 tbs
  • -Cooking oil 1-2 tbs
  • Lehsan (Garlic) chopped 1 tbs
  • Gajar (Carrots) julienne 1 Cup
  • Shimla mirch (Capsicum) julienne 1 Cup
  • Band gobhi (Cabbage) shredded 1 & ½ Cup
  • Hara pyaz (Spring onion) chopped 1 Cup
  • Namak (Salt) ½ tsp or to taste
  • Kali mirch (Black pepper) crushed ½ tsp
  • Lehsan powder (Garlic powder) ½ tsp
  • Soy sauce 1 tbs
  • Dahi (Yogurt) hung 3 tbs
  • Tahini paste 4 tbs
  • Namak (Salt) 1 pinch
  • Kali mirch powder (Black pepper powder) 1 pinch
  • Pickled jalapenos chopped 3 tbs
  • Maida (All-purpose flour) 2 tbs
  • Water 3-4 tbs
  • Roll sheet/Manda patti as required
  • Cooking oil for frying


Cut chicken into thin strips & set aside.

In a bowl,add red chilli powder,salt,coriander powder,garlic powder,cumin powder,onion powder, clove powder,cinnamon powder,lemon juice,yogurt and whisk well.

Add chicken strips,mix well and marinate for 15 minutes.

In a wok,add cooking oil,marinated chicken,mix well and cook on medium flame for 6-8 minutes then cook on high flame until it dries up.

Take out in a bowl,in the same wok,add cooking oil,garlic and mix well.

Add carrots,capsicum and mix well.

Add cabbage,spring onion and mix well.

Add salt,black pepper crushed,garlic powder,soy sauce,mix well and stir fry for a minute.

Take out in the same bowl and let it cool.

In a small,add yogurt (for storage replace yogurt with mayonnaise),tahini paste,salt,black pepper powder,whisk well & set aside.

Add pickled jalapenos,tahini sauce,mix well & set aside.

In small bowl,add all-purpose flour,water & whisk well until smooth & set aside.

Take roll sheet/manda patti (4 inch),add prepared shawarma filling (30g),fold over the sides,roll up and apply all-purpose flour paste and dip both ends in flour paste.

Prepare the remaining rolls similarly (makes 24-25).

Can be stored in freezer for up to 2 months.

Deep Fry:

In a wok,heat cooking oil (150C) and fry on low flame until golden & crispy.

Air Fry:

Grease shawarma spring rolls with oil & air fry at 160C for 10-12 minutes (flip in between once after 6 minutes).

Serve with tomato ketchup!

Tip: Dip sides in slurry to avoid leaking.

Recipe By: Kanwal Mohsin

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