Chicken Spring Rolls Recipe

Ingredients

• 2 tablespoons Neutral Cooking Oil (for sautéing aromatics)
• 1 piece Small Onion (finely chopped)
• 2 tablespoons Ginger Garlic Paste (or freshly minced ginger and garlic)
• 2 pieces Green Chilies (finely chopped, adjust to taste)
• 500 grams Chicken Breast (boiled, shredded; seasoned with garlic‑ginger paste, black pepper and onion while boiling)
• 1 cup Carrot (julienned)
• 1.5 cup Cabbage (shredded; use green cabbage)
• 1 cup Bell Pepper (shredded; any colour)
• 1 tablespoon Black Pepper Powder
• to taste Salt
• 2 tablespoons Soy Sauce
• 2 tablespoons Red Chili Sauce
• 1 teaspoon Oyster Sauce (optional)
• 1 tablespoon Granulated Sugar
• 2 tablespoons Cornflour (mixed with 4 tbsp water to form a slurry)
• 4 tablespoons Water (for cornflour slurry)
• 1 cup Green Onions (chopped)
• 2 tablespoons Wheat Flour (All‑Purpose) (mixed with water to make a thick paste for sealing the rolls)
• 8 pieces Spring Roll Wrappers (store‑bought, 10‑inch round sheets)
• 500 ml Neutral Cooking Oil (for deep frying)

Instructions

1. Prepare aromatics and vegetables

   Finely chop the small onion, ginger‑garlic paste, green chilies, carrots, cabbage, bell pepper and green onions. Set aside.

   Time: PT5M

2. Sauté aromatics

   Heat 2‑3 tbsp oil in a large pan over medium heat. Add the chopped onion, ginger‑garlic paste and green chilies. Stir‑fry for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Add shredded chicken

   Add the boiled, shredded chicken to the pan. Stir for another 2 minutes to combine with the aromatics.

   Time: PT2M

   Temperature: Medium heat

4. Incorporate vegetables and sauces

   Add the julienned carrot, shredded cabbage, bell pepper, black pepper powder, salt, soy sauce, red chili sauce, oyster sauce (if using) and sugar. Mix well and cook for 5‑6 minutes until the vegetables are just tender.

   Time: PT6M

   Temperature: Medium heat

5. Thicken the filling

   Stir in the cornflour slurry (2 tbsp cornflour mixed with 4 tbsp water). Cook for 2‑3 minutes until the mixture thickens and coats the filling.

   Time: PT3M

   Temperature: Medium heat

6. Finish the filling

   Add the chopped green onions, taste and adjust salt, black pepper or soy sauce if needed. Remove from heat.

   Time: PT1M

7. Prepare sealing paste

   Mix 2 tbsp wheat flour with a little water to form a thick, smooth paste (not too runny). This will be used to seal the edges of the rolls.

   Time: PT3M

8. Assemble the spring rolls

   Lay a spring roll wrapper on a clean surface. Place 2‑3 tbsp of filling near the bottom edge, fold the sides over, then roll tightly. Brush or spread a thin line of the flour paste along the top edge to seal. Repeat for all wrappers.

   Time: PT10M

9. Freeze (optional)

   Place the assembled rolls on a tray, freeze for 30‑45 minutes, then transfer to a zip‑lock bag. They can be stored frozen for the whole month of Ramadan.

   Time: PT5M

10. Deep‑fry the rolls

    Heat the deep‑frying oil in a pot over low‑to‑medium heat (around 160‑170°C). Fry the rolls in batches, turning gently, until they turn light golden‑brown, about 4‑5 minutes. Remove with a slotted spoon and drain on paper towels.

    Time: PT5M

    Temperature: Low to medium heat

11. Serve

    Serve the hot spring rolls immediately with extra soy sauce or chili sauce for dipping.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

20g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Neutral Cooking Oil: vegetable oil, canola oil
• Instead of Ginger Garlic Paste: fresh ginger and garlic
• Instead of Green Chilies: jalapeño, serrano pepper
• Instead of Chicken Breast: rotisserie chicken, pre‑cooked shredded chicken
• Instead of Cabbage: napa cabbage
• Instead of Soy Sauce: tamari
• Instead of Red Chili Sauce: sriracha, sweet chili sauce
• Instead of Oyster Sauce: hoisin sauce
• Instead of Cornflour: arrowroot powder
• Instead of Green Onions: chives
• Instead of Wheat Flour (All‑Purpose): rice flour (gluten‑free)
• Instead of Spring Roll Wrappers: rice paper
• Instead of Neutral Cooking Oil: vegetable oil, canola oil

Equipment Needed

• Knife
• Cutting Board
• Large Frying Pan or Wok
• Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Spoons
• Pastry Brush (optional)
• Deep Frying Pot
• Slotted Spoon
• Plate with Paper Towels

Critical Steps — Do Not Skip

• Sautéing aromatics without burning them
• Ensuring the cornflour slurry is smooth before adding
• Sealing the roll edges with flour paste to prevent opening during frying
• Frying at low‑to‑medium heat for a light golden crisp

Chef Tips from the Video

• Add a pinch of toasted sesame oil to the filling for an extra nutty aroma.
• For extra crunch, toss the shredded cabbage with a tiny splash of rice vinegar before adding to the pan.
• Use a small amount of beaten egg brushed on the wrapper before sealing for a stronger bond (optional).

Troubleshooting

Storage

Refrigerator: Store cooked rolls in an airtight container for up to 3 days.

Freezer: Uncooked rolled spring rolls freeze well for up to 1 month.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Freeze uncooked rolls on a tray before bagging; they can be fried directly from frozen.
• Prepare the filling a day ahead and keep refrigerated; re‑heat briefly before assembling.
• Store extra filling in an airtight container for up to 3 days.

Frequently Asked Questions