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Chicken Spring Rolls


  • Makes 25
  • ½ tablespoon soy sauce
  • ½ teaspoon rice wine vinegar
  • Freshly ground black pepper
  • ½ teaspoon of corn flour
  • 250g of minced chicken
  • 1 tablespoon of oil
  • ½ teaspoon ground ginger
  • Bunch of spring onions chopped
  • ¼ head small cabbage – shredded
  • 1 carrot – shredded (can either use a vegetable peeler or chop up in to small batons)
  • 1 tablespoon oyster sauce
  • 25 spring roll wrappers
  • Oil for deep frying – ½ litre to 1 litre depending on your wok size
  • Slurry - ½ tablespoon cornstarch and 100ml of water


  1. In a large bowl combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well and then let it marinate for around 10 minutes.
  2. Next heat your wok over a high heat. When hot swirl in a ½ table spoon of cooking oil and stir fry the chicken until browned. Once browned remove chicken from wok and set aside.
  3. Wipe your wok clean and swirl in the remaining cooking oil. Next add the onion, ginger, cabbage and carrots. Turn down the heat to medium high and stir fry vegetables for 2 mins or until the carrots have softened. Add the cooked chicken back into the wok and stir well. Add in the oyster sauce and toss again.
  4. Once the mixture has cooked spread out on to a baking tray to cool. Prop the baking sheet up on one end so any liquid collects on one side, when the mixture is cool discard the liquid. Tip – Let the filling cool. A hot filling will create steam which means you will end up with a soggy spring roll
  5. In a bowl mix together the cornstarch and water this is your ‘glue’. Open the spring roll wrapper package and cover with a barely damp towel to prevent drying out.
  6. Add 1 tablespoon of filling to spring roll and roll up. Secure with cornstarch glue. Keep rolled spring rolls covered with plastic wrap to prevent drying. Tip – less filling the better. Overstuffed spring rolls break apart in the oil.
  7. To Roll

    Fold over corner and roll tight

    Fold over the other sides– no air pockets!

    Paint a little cornstarch slurry along the edge

    Close it up

    For further guidance on how to wrap your spring roll visit our blog

    To Cook

    Heat the oil in the wok.

    Carefully slide in the spring rolls a few at a time. Turn them occasionally to brown evenly and fry for about 3 minutes. Leave to cool on rack.