Chicken and Vegetable Spring Rolls

Chicken and Vegetable Spring Rolls are a lovely variation of the prawn or shrimp spring rolls. This Chinese recipe uses only 200g of chicken but with the vegetables its more than enough to for 16 rolls. The moist chicken with the delicate vegetables and crunchy bamboo shoots are flavoured with true Chinese flavour. These include oyster sauce, soy sauce and Chinese 5 spice. Serve as a canape, starter and side dish.

Chicken and Vegetable Spring Rolls

These Chicken and Vegetable Spring Rolls are the perfect starter to a Chinese meal.

4.89 from 52 votes

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Course: Canapes, Side Dish

Cuisine: Chinese

Keyword: Chicken, Eggs, Spice, Tortillas/Wraps, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 people

Calories: 49kcal

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Ingredients

 

MetricImperial

• 16 large spring roll wrappers
• 200 g chicken breast skinless chopped
• 4 in dried Chinese mushrooms soaked in hot water for 20 minutes
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp five-spice powder
• 1 tsp ginger grated
• 75 g beansprouts
• 2 large spring onions
• 1 small carrot
• 1/2 tbsp light soy sauce
• 1 pinch ground white pepper
• 1 fresh egg yolk
• 1 pinch salt
• 1 tbsp groundnut oil

Instructions

• Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes.
  200 g chicken breast, 1 tbsp groundnut oil, 4 in dried Chinese mushrooms
• Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes.
  1 tbsp light soy sauce, 1 tbsp five-spice powder
• Wipe the wok clean with kitchen paper.
• Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, salt and ground white pepper. Stir well to combine.
  1 tbsp oyster sauce, 1 tsp ginger, 75 g beansprouts, 2 large spring onions, 1 small carrot, 1/2 tbsp light soy sauce, 1 pinch salt, 1 pinch ground white pepper
• Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
  16 large spring roll wrappers
• Spoon two tablespoons of the filling into the centre of the wrapper.
• Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together. Keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. It gets easier after a few.
• Tuck the top edge in and seal it with a little of the beaten egg yolk.
  1 fresh egg yolk
• Repeat with the remaining spring roll wrappers and filling.
• Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil.
• Once the oil is hot enough, carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown.
• Remove with a slotted spoon and drain on kitchen paper.
• Transfer the spring rolls onto a plate and serve immediately.

Nutrition

Calories: 49kcal | Carbohydrates: 1g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 164mg | Potassium: 80mg | Fiber: 0.2g | Sugar: 1g