Chicken Bistilla Rolls

1 hour 15 minutes


Chicken Bistilla Rolls Recipe
Club Noor

by Lama Haddadin

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2 tbsp flour

30 ml water

12 large spring roll wrappers

For the filling:

2-3 chicken breasts

½ onion Chopped Fine

3-4 garlic cloves chopped fine

2 tbsp Noor Oil

1 cinnamon stick

1 tsp ground ginger

1 tsp ras al hanout (Spice)

Pinch of saffron

Small bunch parsley

6 eggs beaten

2 tsp orange flower water

½  a lemon

6-8 spring onions chopped coarse

For the dry dip:

2 tbsp blanched almonds coarsely ground

2 tbsp icing sugar

2 tsp ground cinnamon



We are always confused about making new creative appetizers to impress our guests and there is nothing like this kind of finger food, which can make all the difference as a perfect starter. 

Steps Involved:

To prepare the filling, place the chicken in a pan and cover it with water, add the onions, garlic, Noor Oil, spices and half the parsley. Bring it to a boil then lower the heat and leave it to simmer for around 30 minutes till the chicken is cooked and tender.

Remove the chicken and set it aside to cool down. Meanwhile boil the cooking liquid till it reduces; season it with salt and pepper; then remove from the heat and add the beaten eggs to the hot stock and keep stirring till the mixture has set, then drain through a strainer.

Shred the chicken breasts coarsely and place them in bowl adding the egg mixture with the remaining parsley, lemon juice, orange flower water and spring onions and mix them well.

Now make a paste with flour and water. Get the spring roll wrappers ready (keep the ones you are not using under a wet towel to ensure that they do not dry up.) Place it on a working surface with one corner facing you then add the filling to the middle and tuck in the two sides before rolling it tightly and sealing it with the flour paste at the edge. After you are done, you can start deep frying your rolls until they are golden.


The bistilla rolls should be served hot and crispy with the dry dip.

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