chickenstir fryfried
Chicken Spring Rolls
Crispy spring rolls filled with seasoned ground chicken and vegetables, deep-fried to golden perfection
From YouTube · Jun 25, 2026
Crispy spring rolls filled with seasoned ground chicken and vegetables, deep-fried to golden perfection
6 min
Cook time
1 serving
Yield
Ingredients
19 ingredients- 6 cloves of garlic, minced
- 1/8 tsp sugar
- 1/3 tsp salt
- 3.5 oz/100 g onion, sliced into 1 1/2 inch strips
- 5.2 oz/150 g celery, cut into 1 inch sections
- 5.2 oz/150 g cabbage, cut into thin strips
- 5.2 oz/150 g carrot, sliced into strips and cut into 1 inch sections
- 10.5 oz/300 g ground chicken
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sugar
- 2 tsp water
- 4 tsp cornstarch
- 1/4 tsp white pepper powder
- 2 tsp sesame oil
- 25 sheets spring roll pastry
- 1 tbsp all purpose flour
- 1 1/2 tbsp water
Method
19 steps- Finely mince six cloves of garlic.
- Cut half of an onion into small strips about 1 1/2 inch long, then cut the strips in half.
- Cut some celery into thin strips and then into approximately 1 inch sections.
- Divide cabbage into 1 1/2 inch sections, then turn 90° and cut into thin strips.
- Cut carrots into slices, then into strips, and finally into 1 inch sections.
- Marinate ground chicken with soy sauce, oyster sauce, dark soy sauce, sugar, water, cornstarch, and white pepper powder; mix evenly and add sesame oil.
- Mix cornstarch with cold water until dissolved to make a slurry.
- Heat oil in a pan over medium-high heat, add sugar and salt, then add celery and onion; stir-fry for about 30 seconds.
- Remove vegetables from pan, add more oil if needed, then add half of the minced garlic; sizzle briefly.
- Add cabbage and carrots, stir-fry briefly, season with sugar and salt, and stir-fry for 40 seconds.
- Remove cabbage and carrots, add more oil, then stir-fry ground chicken until nearly cooked.
- Add remaining garlic, stir-fry until fully cooked, then add vegetables back to pan.
- Stir-fry to combine, then add cornstarch slurry, stirring for about 30 seconds to absorb moisture.
- Season with white pepper and sesame oil, stir-fry briefly, then remove from heat and cool.
- Prepare spring roll wrappers, place one on a flat surface, add 2 tbsp filling, fold bottom corner up, fold sides inward, apply flour glue, and roll up tightly.
- Repeat wrapping process for remaining spring rolls.
- Heat oil to 400°F (200°C), fry spring rolls for 6 minutes, turning occasionally for even color.
- Remove fried spring rolls and drain on paper towels or a cooling rack.
- Let cool for a few minutes before serving.
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