Crispy Fried Chicken Spring Rolls

READY IN: 50mins
Recipe by Noo8820

This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them.

Top Review by weekend cooker

Made these for dinner tonight, along with some fried rice. Though I am not the person that can roll these as good as I wish, they still turned out good. Made recipe as posted, though I did buy some store bought sweet and sour sauce. The rolls were nicely filled, and I did end up with about 30 rolls. A nice light dinner . Made for Zaar Stars.

Ingredients Nutrition


  1. Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
  2. Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
  3. Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
  4. Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
  5. Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
  6. Repeat with remaining wrappers and filling.
  7. Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.

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