Chicken and Vegetable Springroll with Wrapper recipe


For Spring roll wrapper

1 egg

120g corn flour

100g plain flour

pinch of salt



For filling:

250g chicken

50g shredded cabbage

200g mix vegetables of carrot, green beans, red pepper and spring onions

10g ginger, finely shredded

1 clove rough chopped garlic

Pinch red powdered pepper

salt to taste

soy sauce

1 tsp. corn flour

oil for deep frying

Recipe For Chicken & Vegetable Spring Roll


•Wrapper – mix egg corn flour, plain flour, salt and little water into a thin batter. In a non-stick pan, heat a little oil and evenly cook batter into thin pancakes but without colour. Slowly remove the pancake and leave it to cool.



•Marinade the chicken with a little soy sauce and a pinch of salt. Heat a little oil in a pan and sweat off the garlic and ginger very quickly, add the chicken and very quickly stir and fry till cooked. Cut the carrot, red pepper and green bean into matchstick length.  Add it to the pan stir and sprinkle 4-5 drops of soya sauce.

•Mix the corn flour with a tablespoon of water and stir it into the vegetables.  Add the spring onions and pepper, correct the seasoning, cook for a minute and remove from fire.  Pour it into a strainer to drain excess liquid from the chicken and vegetables mix and leave to cool.

•Folding:  To roll, place a little of the filling into lower half of the pancake or spring roll wrapper,  fold bottom edge over, tuck sides in, then roll up neatly enclosing filling and seal with egg white.  Cover with a dampen cloth until all pancakes are rolled before frying.

•Heat oil from medium to high in a frying pan and deep fry rolls until golden brown and crisp. Serve immediately with a dip.


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