Chicken Spring Roll


Chicken Mixture –

  • 500 gm minced chicken
  • 2 tbsp oil
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp crushed black pepper
  • 2-3 cloves garlic
  • 1/2” fresh ginger, crushed
  • 1 cup shredded cabbage
  • 1 cup julienned carrots
  • 1/2 cup julienned capsicum
  • 1 cup sliced spring onions
  • 100 gm boiled noodles

Cornflour Paste –

  • 6 tsp cornflour
  • 3 tbsp water

Spring Roll-

  • 20 frozen spring roll wrappers, thawed
  • Oil for deep frying

Method –

Chicken Mixture –

  1. Heat a wok over medium high heat
  2. Heat 1 tbsp oil and add chicken
  3. Stir in 1 tbsp soy sauce
  4. Season with salt and pepper
  5. Stir fry until chicken is brown. Set aside
  6. Boil the noodles and keep aside
  7. Heat 1 tbsp oil in the same pan
  8. Add garlic and ginger
  9. Stir fry for 1 minute
  10. Add cabbage, carrots, capsicum and spring onions
  11. Stir fry for about 2 minutes
  12. Add cooked chicken and boiled noodles back to the pan
  13. Add soy sauce, vinegar, black pepper
  14. Stir fry for 1 minute. Set aside

Corn flour Paste –

  1. Combine together cornflour and water to make a smooth paste. Set aside

Chicken Spring Roll –

  1. Lay one spring roll wrapper on a flat surface with a corner pointing towards you
  2. Spoon 2 tbsp of the chicken mixture near the corner facing towards you
  3. Roll the wrapper once and brush the sides with cornflour paste
  4. Bring the opposite corners on the sides together, and roll the wrapper towards the middle
  5. Brush the top corner with cornflour paste
  6. Seal the edge
  7. Repeat with the remaining spring roll wrappers and chicken mixture
  8. Heat oil for deep frying
  9. Deep fry spring rolls for 2-3 minutes or until golden brown
  10. Remove and drain on absorbent paper towel
  11. Serve with Thai sweet chilli sauce

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