Chicken And Vegetable Spring Rolls Recipe

Name: Chicken And Vegetable Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small boneless skinless chicken breasts, about 5oz each, without skin and boneless; 1 tablespoon vegetable oil; 1 tablespoon light soy sauce; 1 tablespoon Chinese five spice powder; 4 dried Chinese mushrooms, soaked in hot water for 20 minutes and drained; 1 garlic clove, finely chopped; 1 inch piece fresh gingerroot, grated; 3 ounces bean sprouts; 2 scallions, finely sliced; 1 carrot, finely sliced; 1 tablespoon oyster sauce; 1 tablespoon Chinese five spice powder; 12 spring roll wrappers; 1 tablespoon cornstarch; 1 tablespoon water; 3 cups peanut oil, for deep frying

Servings: persons

2 small boneless skinless chicken breasts, about 5oz each, without skin and boneless
1 tablespoon vegetable oil
1 tablespoon light soy sauce
1 tablespoon Chinese five spice powder
4 dried Chinese mushrooms, soaked in hot water for 20 minutes and drained
1 garlic clove, finely chopped
1 inch piece fresh gingerroot, grated
3 ounces bean sprouts
2 scallions, finely sliced
1 carrot, finely sliced
1 tablespoon oyster sauce
1 tablespoon Chinese five spice powder
12 spring roll wrappers
1 tablespoon cornstarch
1 tablespoon water
3 cups peanut oil, for deep frying

1
Using a sharp knife, dice the chicken into 1/4in pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time.
2
Season with soy sauce and sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.
3
In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, scallions, and sliced carrot. Add the cooled chicken and stir well to combine everything together.
4
Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.
5
Mix the cornstarch with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
6
Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.

1209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 small boneless skinless chicken breasts, about 5oz each, without skin and boneless, 1 tablespoon vegetable oil, 1 tablespoon light soy sauce, 1 tablespoon Chinese five spice powder, and more.

Yes, Chicken And Vegetable Spring Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Vegetable Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions