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Chicken Spring Rolls

Kristine Czak Messig

For Dinner ( Pork, Asian, Appetizers )


Published on

20 minutes to prepare and 10 minutes to cook

Serves 5


500g grams minced chicken (you could use pork if you prefer)
1 clove of garlic minced
1 teaspoon fresh ginger finely grated
1 large carrot grated
2 spring onions sliced
4 mushrooms diced finely
1/4 cabbage thinly sliced
4 tablespoons of hoi sin sauce
4 tablespoons of soy sauce
50g rice vermicelli noodles
16 spring roll wrappers
1 egg white
1 tablespoon of vegetable oil for frying
vegetable oil for deep frying or oil spray for oven cooking


1. Heat a tablespoon of oil in a large frypan or wok
2. Add the ginger, garlic and minced chicken
3. Cook until slightly browned
4. Add the carrot, spring onions, mushrooms and cabbage- cook until vegetables soften
5. Add the vermicelli noodles, hoi sin sauce and soy sauce- stir well
6. Set mix aside to cool
7. Roll the mixture in spring roll wrappers- seal the spring rolls with a little egg white
8. Heat the oil in a saucepan and fry 2 at a time until golden brown
9. Drain with a slotted spoon and leave on paper towel to soak up any excess oil
10. Serve while hot (makes approximately 16 large spring rolls)


*If you prefer to cook these in the oven- spray with a little oil and place on some non-stick paper until brown.


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  • avatar

    hmmm they do look scrumptious :)

  • avatar

    They look great! I've only attempted to deep fry once and I nearly burnt the house down haha

    Do you know how long I should heat the oil before I fry them?