Chicken and Vegetable Spring Rolls
A practical chicken and vegetable spring roll recipe designed for batch cooking and freezing. Crisp, savoury rolls with balanced seasoning, ideal for ramadan, parties, or make-ahead snacks, without losing flavour.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 30 Spring Roll Sheets
- 500 g Chicken
- 2 tbsp Oil
- 1 Onion
- 4 cloves Garlic
- 1 Bell Pepper
- 1 Carrot
- 200 g Cabbage
- 1 tbsp Soy Sauce
- 1 tsp Salt
- 1 tsp Chilli Flakes
- 1 tsp Black Pepper
- 2 tbsp Plain Flour
- Water
Instructions
- 1
Heat the oil in a wide pan over medium heat until hot but not smoking.
- 2
Add the finely chopped onion and cook for a few minutes, stirring regularly, until soft and lightly translucent.
- 3
Stir in the chopped garlic and sauté briefly until fragrant, taking care not to let it brown.
- 4
Add the cabbage, carrot, and bell pepper, then cook for several minutes, stirring often, until the vegetables soften and reduce slightly.
- 5
Mix in the cooked shredded chicken and stir well so it is evenly distributed with the vegetables.
- 6
Sprinkle in the salt, chilli flakes, black pepper, and soy sauce, then cook for a few more minutes until everything is well combined and flavourful. Remove from the heat and allow the filling to cool completely.
- 7
In a small bowl, mix the plain flour with enough water to form a smooth, lump-free paste that will be used for sealing.
- 8
Lay a spring roll sheet flat, place a portion of the filling near one edge, and roll tightly, folding in the sides as you go. Seal the edge with a little of the flour paste.
- 9
Repeat with the remaining sheets and filling. At this stage, the rolls can be frozen for later use if desired.
- 10
Heat oil in a deep pan over medium heat, then carefully add the spring rolls in batches.
- 11
Fry gently, turning halfway through, until evenly golden and crisp on all sides.
- 12
Remove and drain briefly, then serve hot with chutney.