Spring Rolls

This crispy delicious snack consists of carrots, cabbages, ground chicken, diced onions rolled in thin rice sheets, then fried for until golden brown.

These spring rolls can be kept frozen and thawed when needed.

For 20 pieces


  1. 20 spring roll wrappers, thawed
  2. 1 medium carrots, cut in juliennes
  3. ½ medium cabbage, thinly sliced
  4. 1 teaspoon ginger paste
  5. 2 teaspoons garlic paste
  6. 1 small onion, thinly sliced
  7. 450 grams ground chicken
  8. ½ teaspoon corn starch
  9. 1 tablespoon oyster sauce
  10. ¼ teaspoon rice wine
  11. 2 tablespoons sesame oil
  12. Oil for frying
  13. Salt and pepper


  1. Put the spring roll wrappers in a wet towel
  2. Heat the sesame oil in a wok or pan and stir fry the chicken for about 10 minutes
  3. Turn off the heat and add the vegetables, ginger-garlic paste, oyster sauce and the rice wine
  4. Add salt and pepper to taste and mix well
  5. In a small bowl, mix the corn starch with a little water just enough to form a sticky glue
  6. Take one spring roll sheet at a time and spread a spoonful of the chicken mixture on one edge of the sheet
  7. Carefully seal with the glue made from the corn starch a shown here
  8. Repeat the process for the remainder of the sheets and chicken
  9. Heat oil in a frying pan and fry the spring rolls by turning both sides until they are golden brown

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