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Close-up of crispy chicken spring rolls with chicken and vegetable filling.

Chicken Spring Rolls

A platter of Chicken Spring Rolls is always a crowd favourite. Crisp, savoury, and easy to dip, they make entertaining stress-free and delicious.

Course: Appetiser
Cuisine: Chinese
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 50
Author: Recipe adapted from Steamy Kitchen

Ingredients

  • 1 tbsp soy sauce
  • 1 tbsp rice wine OR white wine
  • 1 pinch freshly ground black pepper
  • 1 tsp cornstarch
  • 500 g ground chicken
  • 2 tbsp vegetable oil – divided
  • 2 cloves garlic – finely minced
  • 1 tsp fresh ginger – grated
  • 1 stalk green onion – chopped
  • ½ small cabbage – shredded
  • 2 carrots – shredded
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 60 ml water
  • 50 spring roll wrappers – defrosted
  • vegetable oil – for deep frying

Instructions

Making the Spring Roll Filling

  1. In a large bowl, combine the soy sauce, wine, pepper, and cornstarch. Add the chicken mince, mix well, and let it marinate for 10 minutes.

  2. Heat a wok over high heat. When hot, add 1 tablespoon of the vegetable oil. Stir-fry the chicken until browned, then remove it. Set aside.
  3. Wipe the wok clean and reduce the heat to medium. When warm, add the remaining vegetable oil, then add the spring onion, garlic, and ginger. Cook for 30 seconds, stirring, without letting them burn.
  4. Add the carrots and cabbage. Stir well, increase the heat to medium-high, and stir-fry for 2 minutes, or until the carrots have softened.
  5. Return the cooked chicken to the wok, add the oyster sauce, and mix well until evenly combined.
  6. Spread the mixture onto a baking sheet and let it cool. Tilt the tray slightly to allow any liquid to collect on one side. Once cooled, remove and discard the liquid.

Filling and Cooking the Spring Rolls

  1. In a small bowl, whisk together the cornstarch and water to make a slurry. Open the spring roll wrapper package and cover the wrappers with a damp towel to prevent them from drying out.
  2. Place a wrapper in a diamond position on a clean, dry surface. Add 1 tablespoon of filling near the bottom corner.
  3. Fold the bottom corner over the filling and roll tightly without trapping air. Fold in the sides of the wrapper, then continue rolling tightly.
  4. Brush a little cornstarch slurry along the edge and sides of the wrapper, then seal it closed.

  5. Place the rolls seam side down and keep them covered with cling wrap to prevent them from drying out.

  6. Heat vegetable oil to 175°C – 350°F and deep-fry the spring rolls, turning occasionally, for 2 to 3 minutes until evenly browned.
  7. Transfer to a plate lined with kitchen paper to absorb excess oil and serve warm.

Recipe Notes

These freeze well when uncooked. Just spread them on a tray and freeze. When firm, put them in a Ziploc bag. To cook, fry from frozen.