Chicken and veggie Spring Rolls

I finally made them..
It took me long enough, but I finally made them…
And they were good…

What you’ll need:

For the meat/chicken part:

  • 2 small Chicken breasts or 300 gr of ground chicken
  • 1 tbsp vegetable oil
  • 1 tbsp light Soy sauce (Kikoman)
  • 1 tbsp Chinese five spice

For the veggie part:

  • 4 Chinese dried mushrooms, soaked in hot water for 20 minutes and drained
  • 1 clove garlic, finely chopped
  • 2 cm piece ginger, grated
  • 75g bean sprouts
  • 2 large sping onions, finely sliced
  • 1 medium carrot, finely sliced (or grated)
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese five spice
  • 12-16 spring roll wrappers
  • 1 tbsp cornflour
  • 1 tbsp water
  • 750ml groundnut oil, for deep frying

  1. Fry up the ground chicken or the finely sliced chicken breasts in oil and then add chinese five spice and light soy sauce.  When done put it to the side to cool.
  2. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, spring onions, and sliced carrot. Add the cooled chicken and stir well to combine everything together. Add the spice and oyster sauce and stir some more.
  3. Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.
  4. Mix the cornflour with the water and use to brush over the wrapper edges – this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
  5. Deep fry the spring rolls in hot oil, over a medium heat, until golden brown – about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.

I served mine with rice, and I thought the were absolutely delicious!!!! They really surpised me.
It’s meant that you’ll get 6 spring rolls out of this recipe, but I ended up with 8… and they were fairly fat ones too 🙂

It takes some time to make them, but they are totally worth it.
And I didn’t really use 750 l of oil to fry them… I used a pan large enough to put two in and had enough oil to cover them half way… worked like a charm… and seeing as you have to turn them over anyway.. might as well… save oil and stuff…

Hope you enjoy…


6 responses to “Chicken and veggie Spring Rolls

  1. Those look very yummy!!

  2. Trust me…
    They are very yummy…

    I’m totally making them again…
    The only problem is the pack of spring roll wrapps… it has 40 sheets…
    so somehow I have to devide them… but they are brought frozen… and they stick together…

    But yeah.. MAKE THEM!!!!

  3. Hey Lene,

    I think I’ll try the Spring Rolls, but I’ll substitute the chicken with “tofu”chicken! Yours look very, very tasty. Thanks for the recipe.


  4. Yeah, you might even try it with finely sliced and wilted down chinese cabbage…
    Should be good.
    Please, keep me updated on how you find them ^_^


  5. Hey Lene

    Just thought i would drop you a note. Looks like G site is still down. I tried all of the email address include, which didn’t bounce back so it went somewhere. but no response. oh well I remember he site was down for a while the last time he reconfigured it. I just don’t think it was this long. I must compliment you on the way you have displayed the food in the picture. Very good. Maybe you missed your calling. Anyway hope everything is good with you.
    Take care

  6. Thanks for letting me know, Ed.
    The site wasn’t down for this long last time. I think it was down two weeks.. tops…
    I hope he’s ok… that nothing has happened to him or anything…
    He did say he went to the doctor like a week or two before the site went down, and that he was awaiting responce from him/her.
    Hope it was good news… and that nothing major has happaned…

    I think I should have had some veggies on the plate too…
    It does look very bare…
    Just a few heads of steamed broccoli would have been enough…
    Oh well… I”ll do that next time… ^_^
    And don’t worry about me…
    I’m still going strong….
    Even if I am starting to get a cold…