Chicken, Cheese and Roasted Pepper Sticks

Chicken, Cheese and Pepper Sticks

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 8 to 10 sticks
Author Connie Veneracion


  • meat of one small chicken breast
  • salt
  • pepper
  • 100 grams cheese (any variety so long as it can be cut and handled without melting prior to cooking)
  • 8 to 10 small spring roll wrappers
  • 3 to 4 bell peppers (or chilis if you prefer spicy), preferably roasted and skinned
  • 1 egg beaten
  • 1 to 1-1/2 cups panko (Japanese bread crumbs) or about 3/4 c. of regular bread crumbs
  • 1-1/2 cups of cooking oil for frying


  • Cut the chicken into very thin strips. If you want thicker strips, you will have to precook the chicken. Season with salt and pepper.
  • Cut the cheese and pepper into strips about the same size as the chicken.
  • Arrange about two chicken strips, two cheese strips and two bell pepper strips at the center of a spring roll wrapper. Brush the edges of the wrapper with a little of the beaten egg and roll to seal (see how to wrap spring rolls).
  • Repeat until all the chicken, cheese and bell peppers have been wrapped.
  • Dip in the beaten egg. Roll in bread crumbs. Repeat until all the chicken, cheese and roasted pepper sticks are coated with bread crumbs.
  • Fry in batches in hot oil (not too hot or the bread crumbs will burn before the chicken is cooked through) until golden, about three minutes minute.
  • Drain on paper towels and cut each spring roll into halves to expose the delicious filling.