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Chicken Spring Roll

Every one likes hot and spicy snacks. Chicken spring roll is one from it. It is very tasty and spicy. Chicken spring roll should be smooth, light, crisp-crackly skin and small enough to enjoy in 4 bites. The filling is also light, full of tender-crisp vegetables and you should be able to taste and distinguish every single ingredient in the filling.


1 pounds of boneless chicken
2 carrots, thin julienne cut
1/2 head of small cabbage (about 8 ounces)shredded
1 teaspoon grated fresh gingerCurried_Chicken_Spring_Roll
1 stalk green onion, chopped
2 cloves garlic, finely minced
2 tablespoons oyster sauce
2 tablespoon cornstarch
Freshly ground black pepper
2 tablespoons cooking oil
1 tablespoon soy sauce
2 tablespoons oyster sauce
1/4 cup water
50 spring roll wrappers, defrosted
Canola oil, for deep frying (about 1/2 liter to 1 liter)


In a large bowl, combine the soya sauce, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).

Heat a pan in a high heat. When the pan ready, swirl in just 1 tablespoon of the cooking oil. Stir fry the marinated chicken until browned. Remove browned ground chicken from wok to a bowl and set aside.

Heat the oil in another large wok. Add the garlic, cabbage, carrot, green onion. . Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes or until the carrots have softened.
Add the cooked chicken back into the wok, stir well.  Add in the oyster sauce, soy sauce and toss again. Spread the mixture out on a baking sheet to let cool.

In a small bowl, whisk together the cornstarch and water.  Lay a spring roll wrapper on the counter. Add 1 tablespoon of filling to roll wrapper and roll up. Secure with cornstarch slurry. Keep rolled egg rolls covered with plastic wrap to prevent drying.

When all the egg rolls are ready, heat 1 and ½ tbsp of oil in a wok, then heavy skillet to 350°F.

Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels. Repeat with remaining. Serve with a sweet chilli dipping sauce.

Tips: Less filling, the better. Overstuffed spring rolls break apart in the oil. 1 tablespoon is all you need!

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