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Chicken and vegetable spring rolls

Spring rolls are a staple in our house! Just biting into a crispy spring roll, bursting with juicy chicken and flavourful vegetables. Makes my mouth water. I usually serve my spring rolls with chicken chow mein and crispy sesame chicken. Check out the recipe for these rolls here:

Preparation Time 30 minutes

Cook Time 20 minutes

Yields 30-35 spring rolls


3 tablespoons oil

2 chicken breasts- sliced thinly

1 tablespoon minced garlic

4 cups shredded cabbage

3 carrots julienne

2 green peppers- sliced

3 stalks green onion- julienne

1 teaspoon salt

1 teaspoon black pepper

1/4 cup soya sauce

1/4 cup Thai sweet chilli sauce

1 cup boiled noodles

40 spring roll wrappers

2 tablespoons flour

2 tablespoons water

Oil for frying


  1. Fry the chicken in 2 tablespoons oil. When the colour changes, add the minced garlic. Cook until golden and the water dries. Remove the chicken from the wok and set aside.

  2. Add 1 teaspoon oil to the wok again, then fry off the cabbage for 3-4 minutes until wilted. Add the carrots and green peppers. Cook 2-3 minutes until wilted slightly but the carrots still have a bite to them. Add salt and pepper.

  3. At this point, add the green onion and chicken. mix through. Add the soya sauce and Thai sweet chilli sauce. Give it a good mix and cook on a low heat to dry off the liquid in the wok .

  4. Turn off the stove and stir in the boiled noodles.

  5. Cool the mixture to room temperature.

  6. Fill the rolls with 2 tablespoons of the mixture in each one. Roll and seal with the flour slurry. You can freeze them now or fry them immediately.

  7. To fry: heat 2 inches oil in a frying pan to 170c. Fry 4-5 spring rolls at once, cooking each side 2-3 minutes until golden.

  8. Serve with sweet chilli sauce

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