Appetizers & Snacks

Fried Chicken Spring Rolls

Fried Chicken Spring Rolls |

The ground chicken and cabbage filling was meant to go into dumplings with hand-rolled wrappers but Alex cut her finger and couldn’t roll the dough. I took over the cooking and used the filling to make fried spring rolls instead. These fried chicken spring rolls are delicious and best served with my special herb-and-seed fried rice

If you can get ground chicken thigh meat, use it. Ground skinless breast meat is rather dry for this dish.

Fried Chicken Spring Rolls
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 sping rolls
Author: Connie Veneracion
  • 200 grams ground chicken
  • 2 cups finely shredded white cabbage
  • 1 teaspoon light soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon grated ginger
  • 1 bird's eye chili finely chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sesame seed oil
  • 1 tablespoon hoisin sauce
  • 12 spring roll wrappers
  • 2 cups cooking oil for frying
  1. In a large mixing bowl, mix the ground chicken and cabbage until a homogenous mixture is formed.
  2. In a small bowl, stir together the soy sauce, salt, pepper, ginger, chili, garlic, sesame seed oil and hoisin sauce.
  3. Pour the sauce into the bowl with the chicken-cabbage mixture. Mix well.
  4. Place one tablespoon of the filling on a spring roll wrapper, roll and seal with egg wash (see step-by-step illustration on how to wrap spring rolls). Repeat until all the filling has been used.
  5. Heat the cooking oil in a wok or frying pan.
  6. Fry the spring rolls over medium-high heat, in batches if your cooking pan is on the small side, until holden and crisp.
  7. Serve the fried chicken spring rolls with sweet chili sauce and herb-and-seed fried rice.

Fried Chicken Spring Rolls

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