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Photo of Chicken Spring Roll by Zane Utley at BetterButter

Chicken Spring Roll

Zane Utley
30 minutes
Prep Time
5 minutes
Cook Time
5 People
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ABOUT Chicken Spring Roll RECIPE

A delicious, easy and pretty dish.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Side Dishes
  • Healthy

Ingredients Serving: 5

  1. 100 Grams Carrot
  2. 10 ml Water
  3. 20 Grams Cornflour
  4. 1/2 Packet Spring Roll Pastry
  5. 120 ml Sesame Oil
  6. 2 breasts Chicken
  7. Pepper to taste
  8. Salt to taste
  9. 20 Grams Garlic
  10. 100 Grams Bean Sprouts
  11. 100 Grams Wombok
  12. 100 Grams Leek
  13. 100 Grams Cellery
  14. 100 Grams Onion


  1. Juilienne the carrot, onion, celery and leek, chiffonade wombok. Sweat of all with sesame oil and season to taste.
  2. Cut the chicken into thin strips and stir fry. Then mix the chicken with vegtables and place it in the fridge to cool. Squeeze out excess liquid from the mixture.
  3. Preheat the deep fryer to 180 degrees.
  4. Cut the pastry in half diagonally. Place this mixture onto the pastry on the base of the triangle and roll over once. Fold over the right edge first then roll once again, then fold over the left side and place some lag paste to seal and finish the rolling.
  5. Place into a deep fryer to cook. After the batch has turned golden brown in colour, remove from the fryer and drain it.
  6. Serve it hot for best taste.

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