The other day, I decided to make Chicken Spring Rolls at home. I love spring rolls, but I often find them quite greasy and oily. That’s because they are not fried correctly, so they become soggy and absorb too much oil.
This home-made version is so much better. They come out crunchy and not oily at all. And the filling is delicious too.
I made a chicken and vegetable filling, but you can use pork or simply skip the meat all together for a vegetarian version. They were a hit with my kids too and I am already planning on filling them with all the vegetables they are not that fond of… hehehe
I was also surprised by how easy they actually were to make! Who would have thought??
Enjoy and let me know how you like them by leaving a comment in the section below!
Pair them with my Lemon Chicken or my Sweet and Sour Pork and Pineapple Tarts for a full Chinese dinner! Check out all my other Chinese food recipes here! I have quite a few… you can tell I love Chinese food!
Chicken Spring Rolls
Home-made Chicken Spring Rolls filled with chicken mince and vegetables!
- 1 tbsp soy sauce
- 1 tbsp rice wine or white wine
- 1 pinch black pepper freshly ground
- 1 tsp cornstarch
- 500 gms – 1 lb. ground chicken
- 2 tbsp vegetable oil divided
- 2 cloves garlic finely minced
- 1 tsp fresh ginger grated
- 1 stalk green onion chopped
- 1/2 head of small cabbage shredded
- 2 carrots shredded
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup water
- 50 spring roll wrappers defrosted
- Vegetable oil for deep frying
In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add the chicken mince and mix well. Let it marinate for 10 minutes.
Heat a wok over high heat. When hot, add 1 tablespoon of the vegetable oil. Stir fry the ground chicken until browned, then remove it and set aside.
Wipe the wok clean and turn the heat to medium. When warm, add the remaining vegetable oil. Then add in the green onion, garlic and ginger and cook for 30 seconds without burning them.
Add the carrots and cabbage. 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 and the oyster sauce into the wok and mix well.
Spread the mixture onto a baking sheet to let it cool. Make sure to prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.
In a small bowl, whisk together the cornstarch and water (this will help you seal the spring rolls). Open the spring roll wrapper package and cover the wrappers with a damp towel to prevent them from drying out.
To fill the spring rolls, place the wrapper like a diamond on a clean and dry surface. Place 1 tablespoon of filling near the bottom corner.
Fold over the corner and roll tight, without leaving air pockets. Fold over the left side, then fold over the other side and keep rolling tight.
Paint a little cornstarch slurry along the edge and close it up.
Deep fry them in hot vegetable oil at 175°C – 350°F, turning occasionally until evenly browned. This will take about 2 or 3 minutes. Put them on a plate lined with kitchen paper to get rid of the excess oil. Serve warm.
These freeze well from uncooked. Just spread them on a tray and freeze. When hard, put them in a Ziploc bag. To cook, fry from frozen.
Don’t forget to pin this Chicken Spring Rolls recipe! You won’t regret it!