This is the best chicken spring rolls recipe. Chicken spring rolls are cooked and prepared in the same way as your typical spring roll. These roll are crispy and tasty and it’s best to eat with fried rice or sweet sour sauce. This chicken spring rolls recipe is another type of the spring roll with ground chicken.
- Prep Time: 30 Mins
- Cook Time: 10 Mins
- Serves: 8
- Author Reciperise
- 16 ready-made large spring roll wrappers
- 1 tbsp light soy sauce
- 200g skinless chicken breast chopped
- 1 small carrot, chopped
- 1 tbsp five-spice powder
- Ground white paper
- 1 tbsp oil, plus extra for frying
- 4 dried Chinese mushrooms, soaked and chopped
- 1 tsp grated fresh root ginger
- 75g beansprouts
- 2 large spring onions, sliced
- 1 tbsp oyster sauce
- Salt to taste
- 1 egg yolk, beaten
Heat a pan and add oil until smoking, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Combine with soy sauce and 5-spice powder, then remove from wok and set aside for 10 minutes to cool.
Place the ginger, beans, spring onions and carrots in a bowl, add the chicken and mushrooms and season with the oyster sauce, the soya sauce, the salt and the ground white pepper. Stir well in order to combine.
Place two spring roll wrappers on top of each other and place them in such a way that the corners point upwards, downwards and to the sides.
Spoon two filling spoons into the wrapper middle. Brush the corner of the wrapper with the cornflour paste.
Then place the two opposite corners on the sides together and bring the bottom corner to the center and roll the pastry tightly up to the top corner, holding your finger on those edges. Tuck in the top edge and cover it with the pounded yolk of the egg.
Heat the wok over a high heat and fill the wok with oil to a quarter of its depth. Heat until a bread cube drops in sizzles and in 15 seconds turns golden-brown.
Carefully lower the spring rolls into the oil in small lots and deep-fry for 2-3 minutes or until golden-brown.
Move the rolls of the spring to a plate and serve right away.
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