Chicken and vegetable spring rolls

A classic favourite from Ching-He Huang, these crisp-fried snacks are one of China's greatest culinary exports
By Ching-He Huang
Chicken and vegetable spring rolls
  • Rating:
  • Serves: makes 6 large spring rolls
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2 small chicken breasts
  • 1 tbsp vegetable oil
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce, optional
  • 1 tbsp chinese five spice
  • 4 chinese dried mushrooms, soaked in hot water for 20 minutes and drained
  • 1 clove garlic, finely chopped
  • 2 cm piece ginger, grated
  • 75 g bean sprouts
  • 2 large spring onions, finely sliced
  • 1 medium carrot, finely sliced
  • 12 spring roll wrappers
  • 1 tbsp cornflour
  • 1 tbsp water
  • 750 ml groundnut oil, for deep frying


1. Using a sharp knife, dice the chicken into 0.5cm pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time. Season with soy sauce and oyster sauce (if using), then sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.

2. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, spring onions, and sliced carrot. Add the cooled chicken and stir well to combine everything together.

3. Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.

4. Mix the cornflour with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.

5. Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.

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