Crispy Chicken Spring Rolls

Crispy Chicken Spring Rolls
  • Prep Time: 30
  • Total Time: 40
  • Servings: 6-8

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About this Recipe

Asian-inspired chicken spring rolls stuffed with fresh ginger, shredded cabbage and minced chili pepper.


1 tbsp (15 mL) Soya sauce
1 tsp (5 mL) Rice vinegar
¼ tsp (1 mL) Pepper
1 tbsp plus 1 tsp (20 mL) Cornstarch
1 lb (454 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken
2 tbsp (30 mL) Vegetable oil, divided
2 Cloves garlic, minced
1 tsp (5 mL) Ginger
1 Red chili pepper, minced
1 Green onion, chopped
2 cups (500 mL) Shredded cabbage
½ Carrot, grated
¼ cup (60 mL) Cold water
18 Spring roll wrappers
Vegetable oil for frying


WHISK together soya sauce, rice vinegar, pepper and 1 tsp (5 mL) of cornstarch. Add marinade to ground chicken. Heat oil in a skillet and stir-fry mixture for about 10 minutes, remove from pan and set aside.

ADD garlic, ginger, red chili pepper, cabbage and carrot to same pan and stir-fry for a few minutes. Stir in chicken, remove from heat and cool completely.

WHISK together remaining cornstarch and water.

PLACE 2 tbsp (30 mL) of filling in the center of each spring roll wrapper and fold one corner over it. Fold in the two sides and roll up. Dab a little of the cornstarch and water on the edge to seal.

HEAT ½” (1 cm) vegetable oil in a deep skillet. Working in batches, deep-fry the filled rolls for 2 to 4 minutes, until golden.


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