Go Back
–+ servings
Chicken spring rolls

Chicken spring rolls

Crispy chicken spring rolls; the perfect finger food! Great on a cocktail platter or as a snack, they're easy to make and insanely delicious!
No votes yet
US customary - Metric
Preparation15 minutes
Cook time30 minutes
Total time45 minutes
Print Save Pinterest

Ingredients

30 pieces*
  • 100 gram thin rice noodles (or rice vermicelli)
  • 1 tsp ginger (fresh - grated)
  • 2 cloves garlic (crushed)
  • 200 gram carrot (grated)
  • 750 gram chicken breast (cut into small pieces)
  • 1 chicken stock cube (or vegetable stock)
  • 2 leeks (thinly sliced)
  • 4 tbsp Ketjap Manis
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp 5-spice powder
  • 150 gram bean sprouts
  • 30 sheets spring roll wrappers (defrosted or fresh)
  • oil, pepper and salt
  • Tip: mix a tablespoon of flour with a little water to make a thick paste to glue the spring rolls together later.

Equipment

  • Wok or large frying pan
  • Deep fryer
  • Kitchen paper

INSTRUCTIONS (how to make this recipe):

  • Soak the rice noodles in warm water for a few minutes, then drain and cut into smaller pieces.
  • Heat some oil in a large wok or frying pan and sauté the ginger and garlic.
  • Add the carrot and sauté briefly, then add the chicken. Season with salt and pepper.
  • Crumble in the stock cube, add the leek and season with soy sauce, soy sauce, oyster sauce and 5-spice. Add salt and pepper to taste.
  • Finally, sauté the bean sprouts and mix with the noodles. Your filling is now ready. Leave to cool.
  • Fold the spring rolls. Take one sheet and place the tip towards you. Spread some of the filling in the middle and fold the tip inwards, roll halfway up and then fold the sides inwards. Continue to roll and brush the tip with some of the flour-water mixture. Repeat until all the spring rolls have been used.
  • Fry the chicken spring rolls in a deep fryer at 175 degrees Celsius / 345 Fahrenheit for about 4-5 minutes, turning halfway through. Drain the excess oil on some kitchen paper. Serve with sweet chili sauce and enjoy!
Good to know:
* The exact amount will depend on how big you make the chicken spring rolls and how much filling you put in. These are medium sized and I got over 30-35 pieces out of them. If you make them smaller, you should get at least 40. Tip: You can halve or double the recipe if you want to make more or less.
Nutrition information per portion
Calories: 77kcal | Carbohydrates: 5g | Proteins: 5g | Fats: 4g | Saturated fats: 1g

Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.