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Chicken Spring Rolls Recipe

Updated on October 25, 2008

I'm Asian, so every kind of spring roll i have either tried or made.

if you want chicken as main ingredient here is one:

1 lb ground chicken meat. Usually you can buy this in Asian supermarkets. I am not sure if there is fresh ground chicken in Lucky or Safeway. I know one time I saw it was prepacked already.

1 medium size carrot chopped and diced

1 stick celery chopped and diced

1 tsp ground pepper

1 tsp salt

1 small yellow onion diced (red onion is usually tastes better if you are not an onion fan yellow is fine)

Optional: I usually put an extender which is sometimes 1 slice of wheat or white bread soaked in Milk (your choice whole or non fat is fine). to make is tastier you can add 2 full tbsp of Oyster sauce.

1 egg.

1 pack of spring roll wrapper (you can get this at frozen section of your local supermarket, if not any Asian market has it) Let it stand in room temperature to soften.

Another egg beaten for sealing wrappers

About 2 cups of frying oil. Canola oil or vegetable oil is ok. Make sure the height of the pan can accommodate the length and the thickness of the spring roll.


Combine all ingredients in 1 bowl. knead and mix with your hands. After mixing thoroughly spoon mixture and place in the middle of the wrapper. spread enough towards the maximum length you want it to be. Be sure the mixture is not too thick after you roll it closed otherwise it won't cook well after frying.

Close edges of the wrap with the beaten egg. You can set aside or fry right away. Oil must be hot and ready but set the temperature to about medium low when the rolls are in to avoid burning the wrapper and having uncooked meat inside. Turn once until both sides are golden brown. You will know it is ready when there isn't too much noise happening in the oil. If you feel you want to reserve some; make sure you freeze it. Then just thaw it before deep frying it.

For dipping sauce some like the sweet chili sauce that you can buy in asian markets. Usually it is the vietnamese brand. Unfortunately i can't remember the name right now, but if you really want to know send me a message. Others like dipping it also in rice wine vinegar with a dash of fish sauce and a little water.

Hope you guys enjoy it.


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    • jeremytorres profile image

      jeremytorres 6 years ago

      Delicious recipe! Thanks for posting this article.

    • profile image

      Amy 7 years ago

      About to try it!

    • profile image

      smiilezz 7 years ago

      with the chicken ,does it have to be ground chicken or can you use strips of chicken breast

      cant wait to try the recipe

      thank you

    • Peggy W profile image

      Peggy Woods 8 years ago from Houston, Texas

      This sounds good. Thanks.

    • t0niesjv profile image

      t0niesjv 9 years ago from Philippines

      To aviod more work and more oil in the Spring roll. i don't cook the stuffing yet. I just fry them when their wrapped already. But if you have more time in your hands, you can saute' the ingredients first before wrapping it. The thing is you have to wait for it to cool down otherwise the wrapper will break when you wrap it hot. Also make sure you drain it too so it won't wet the wrapper.

    • Love Conquers All profile image

      Love Conquers All 9 years ago from Germany

      Do you cook all the ingredients before stuffing them in the wrapper?

    • t0niesjv profile image

      t0niesjv 9 years ago from Philippines

      It's made out of flour. I'm glad you'd try it. I hope you like it.

    • Whitelighter profile image

      Whitelighter 9 years ago from Greater Seattle Area

      Love love love Asian food and this recipe is so easy I'm ready to go to the store now for the ingredients.Are the wraps made of rice or flour?