Our Chicken Alfredo Spaghetti Rolls are a rich creamy twist to your mundane chicken filled rolls. Making use of the regular spring roll wrappers we decided to seal in some of the creamy goodness of our most favourite Alfredo Pasta. Deep fried to a crunchy golden finish, these rolls are sure to win you compliments.

 

 

Chicken Alfredo Spaghetti Rolls
Yields 12
Print
Prep Time
20 min
Cook Time
7 min
Total Time
30 min
Prep Time
20 min
Cook Time
7 min
Total Time
30 min
Ingredients
  1. 50 grams butter
  2. 1 teaspoon chopped garlic
  3. 1 cup boiled shredded chicken
  4. 1 cup full fat cream
  5. 1/2 teaspoon black pepper
  6. 1/2 teaspoon oregano
  7. 1 teaspoon chicken stock powder
  8. Salt to taste
  9. 1/4 cup cream cheese
  10. 1 cup milk
  11. 1/2 cup grated Parmesan cheese
  12. 1 cup boiled spaghetti
  13. 12 spring roll wrappers
  14. Oil to deep fry
TO SEAL ROLLS
  1. 1/2 cup water
  2. 2 tablespoons flour
Instructions
  1. In a pan heat butter and sauté garlic. Add cooked chicken and sear it n butter. Add in cream, black pepper, salt, chicken stock powder, oregano, cream cheese and milk. Stir in all very well.
  2. Finally add in boiled spaghetti and Parmesan. If the filling gets too thick add in some cream.
  3. In a small bowl stir together flour and water to make a thick paste.
  4. Spread out the roll wrappers and brush the edges with flour paste. Place the filling along the long side of the wrapper. Tuck in the short ends, start rolling over from one long end and press seal the roll at the other.
  5. Heat oil in a wok and deep fry the rolls.
  6. Serve hot with ketchup.
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/