Chinese Chicken Spring Rolls

    30 minutes

    This is a simple spring roll recipe that I make at home. I heard a myth one day the restaurants use their leftovers to make their spring rolls so have made my own ever since.


    13 people made this

    Makes: 20 spring rolls

    • 1 packet spring roll wrappers
    • 1 tablespoon oil
    • 200g chicken mince
    • 1 red chilli, finely diced, optional
    • 350g cabbage, finely sliced
    • 4 spring onions, finely sliced
    • 1/2 teaspoon finely diced ginger
    • 3 tablespoons soy sauce
    • 1 tablespoon rice wine, or sherry
    • 1 egg white
    • 1 teaspoon cold water

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a wok heat the oil then add the chicken mince and chilli and cook through.
    2. Stir in the the cabbage, spring onion, ginger, soy sauce and rice wine. Stir fry until the vegetables have softened and the liquid evaporated.
    3. Combine well the egg white and water in a small bowl.
    4. Lay out one spring roll sheet at a time then add a strip of the filling diagonally across. Fold the top point over the filling, then fold in both the side points. On the final point brush with the egg white before rolling the spring roll over it so it seals.
    5. Deep fry until golden.

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    Recipe was ok but I added lime juice BBQ sauce, salt n pepper, chicken stock, carrots, mint to the mix and then to the wrap fresh corriender cucumber, red capsicum and vermicelli!!!! YUMMMMM Ps I added the egg to the mix an not deep fried!  -  23 Aug 2015