Chicken Spring Rolls

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine. Spring rolls of different shapes, sizes and fillings have been a popular snack in Asia for centuries.

Author Nalan


For the wrap

  • 1 cup Plain flour
  • 3 tsp Oil
  • 3/4 tsp Salt
  • 1/3 - 1/2 cup Recently boiled water

For the filling

  • 1 medium Onion (chopped)
  • 1 tsp each Chopped ginger & garlic
  • 2 medium Boneless chicken breast (sliced)
  • 1 small Carrot (sliced)
  • 1 cup Cabbage
  • 1 small Capsicum (sliced)
  • 2 tbsp Spring onion (chopped)
  • 1 tbsp Soya sauce
  • Salt & pepper - to taste
  • Oil - for cooking and frying


  1. Mix together all the ingredients for the wrap and make a soft dough. Cover it with a wet cloth and let it rest while you make the filling.

  2. Heat oil in a deep and wide pan. Add chopped onion and cook till it becomes soft, no need to brown it. Add chopped ginger & garlic, cook for 2-3 mins. Add sliced chicken, salt and pepper. Cook till the chicken begins to change color. Add the veggies (cabbage, carrot, capsicum and spring onion). Cover and cook till the veggies and chicken are done. Add soya sauce and mix well. Do a taste check and add more salt and pepper, if required.

  3. Make a thick paste with 1-2 tbsp flour and water.

To assemble the rolls

  1. Divide the dough into equal size balls ( you will get around 8-10 medium size spring rolls from the above qty). Roll out the dough.

  2. Apply the thick flour paste on the edges of one side of the rolled out dough. Place the filling in a line on the side facing towards you. Fold the closest end (near you) over the filling, away from you. Then, fold the left and right sides of the wrap over the filling. Gently pull away the edge of pancake facing you and roll over the filling. Continue to fold the roll. Seal the edges.

  3. Now the pancakes are ready to fry.

  4. You can either deep fry it or fry it using an air fryer.

Deep Frying

  1. Hear oil in a deep pan on medium - high flame. Once the oil is hot , reduce the flame to low -medium and start frying the rolls in batches, till it becomes golden brown in colour.

  2. Serve hot with tomato ketchup.


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