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
Cuisine: Meat & Poultry
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Chicken And Vegetable Spring Rolls

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