Crispy Fried Chicken Spring Rolls

Recipe by Noo8820
READY IN: 50mins




  • 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.
  • Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
  • 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.
  • 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.
  • 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.
  • Repeat with remaining wrappers and filling.
  • Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.