Vegitable and Chicken Spring Rolls

Vegitable and Chicken Spring Rolls

Vegitable and Chicken Spring Rolls

Packed with chicken, capsicum, carrots and cabbage these chicken and vegetable spring rolls are crispy, crunchy and absolutely delicious! Serve hot with ketchup or sweet chili sauce.
 Course Appetizer, Iftar, Snack, Snacks
 Cuisine Asian, Chinese, Pakistani
 Keyword Spring Rolls
 Prep Time 45 minutes
 Cook Time 15 minutes
 Total Time 1 hour
 Servings 10 people
 Calories 150 kcal


  • 4 tablespoon vegetable oil divided
  • 2 cloves garlic sliced
  • 1 teaspoon ginger paste
  • 1 ½ cup chicken mince or boneless chicken
  • 1 ½ cups carrots sliced
  • 1 ½ cups capsicum sliced
  • 4 cups cabbage sliced
  • 4 tablespoon soy sauce
  • 3 - 4 tablespoon vinegar
  • 2 tablespoon sriracha sauce
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • Spring Roll Wrappers for filling
  • Oil for frying


  1. Heat 2 tablespoon oil. Add sliced garlic followed by ginger paste.
  2. Add boneless chicken mince and cook for about 10 - 15 minutes till colour changes from pink to white. Use a wooden spoon or spatula to break up the mince while it’s cooking.
  3. Season with a pinch of salt and white pepper.
  4. Once the chicken mince is cooked, add carrots followed by capsicum. Cook for about a minute and then add the cabbage.
  5. Add soy sauce, vinegar and sriracha sauce followed by salt and white pepper.
  6. Cook for about 2 minutes, during which the cabbage will start wilting and reduce in quantity.
  7. Toss the mixture to make sure the chicken, vegetables and spices get mixed together properly.
  8. Taste and adjust seasonings, if required.
  9. Take the filling off the stove, and let it cool down.
  10. In the meanwhile, mix flour and water in a small bowl to make a paste that will be used to seal the rolls.
  11. Carefully peel off one spring roll wrapper. Keep the others covered under a damp tea towel, so that they don’t dry out.
  12. Place the wrapper in a diamond position. Place a very heaped teaspoon of filling on the bottom. Add more filling if you have larger spring roll wrappers. Roll up halfway, fold sides in, then finish rolling. Use the flour paste to seal the edges. Once the spring rolls are prepared, they can be frozen (see note for freezing instructions).
  13. To make the spring rolls, heat oil in a wok or large frying pan. Heat oil on medium heat and add 3 - 5 spring rolls in the oil and cook, turning occasionally until golden brown. Remove with a slotted spoon and transfer to a kitchen towel to drain. Continue frying the rest of the spring rolls.
  14. Serve hot with ketchup, sweet chili sauce, chili garlic sauce or green chutney.

Recipe Notes

Freezing Instructions:
Grease a tray (can be plastic or a baking tray) and lay out the spring rolls one by one on it, making sure there is space between each one of them. Keep them in the freezer for an hour or so till they are partially frozen. Once they are frozen, carefully remove them from the tray and place them in ziplock bags. To make the spring rolls, just take them out of the freezer and deep fry till golden.
Spring Roll Wrappers: 
The number of spring rolls that will be made depends on the size of the wrappers. For this recipe, I used the 7.5 inch size (190 mm x 190 mm) which resulted in about 20 - 24 spring rolls.  The brand of pastry that I used is TYJ Spring Roll Pastry by Spring Home, which is available in major supermarkets in Sydney and also in Asian stores. In Pakistan, spring roll wrappers can be purchased from your local bakery - they are easily available in Ramadan, but need to be ordered in advance at other times of the year. 

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