Chicken Spring Rolls

Prep Time
Cook Time
Ready In

"From one of our national supermarkets free monthly magazine, February 2018. Please note I have estimated the weight of the spring roll pastry but 10 sheets was specified."

Original recipe yields 10 servings


  • Serving Size: 1 (119.6 g)
  • Calories 93.1
  • Total Fat - 1.8 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 129.5 mg
  • Sodium - 1191.4 mg
  • Total Carbohydrate - 6.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.4 g
  • Protein - 13.3 g
  • Calcium - 27.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 13.1 mg
  • Thiamin - 0.1 mg

Step 1

Combine the mince, spring onion, ginger, garlic and Chinese five spice in a bowl.

Step 2

Place 1 spring roll pastry sheet on a clean work surface and place 2 tablespoon of the mince mixture diagonally across 1 corner and then top with a little wombok and carrot and brush opposite corner with water and fold in sides and roll up to enclose filling.

Step 3

Repeat with remaining pastry sheets, mince mixture, wombok and carrot.

Step 4

Half-fill a large saucepan with oil and heat to 180C over medium-high heat (when a cube of bred turns brown in 15 seconds your oil is ready).

Step 5

Cook rolls, in batches for 5 minutes or until golden and cooked through and using a slotted spoon to transfer to a plate lined with paper towel.

Step 6

Meanwhile , stir the sauce and 2 tablespoon water in a small saucepan over medium heat until heated through and transfer to a serving bowl and sprinkle sauce with chilli, if using, and extra spring onion and serve with rolls.

Tips & Variations

No special items needed.