Chicken Spring Rolls


  • Arambagh’s Chicken Mince 1 cup
  • Spring roll wrappers 12-16
  • Oil 2 tablespoons + for deep-frying
  • Garlic chopped 1 tablespoon
  • Ginger chopped 1 tablespoon
  • Cabbage shredded ½ cup
  • Carrots cut into juliennes, 2 medium
  • Soy sauce 1 teaspoon
  • Oyster sauce 5 teaspoons
  • Salt to taste
  • Crushed black peppercorns to taste
  • Spring onion greens chopped, 1-2
  • Refined flour (maida) 2-3 tablespoons
  • Rice vinegar ½ teaspoon
  • Crushed red chillies ½ teaspoon


Step 1
Heat oil in a non-stick pan. Add garlic and ginger and sauté well. Add cabbage and carrot and toss on high heat.

Step 2
Add chicken mince, soy sauce, 2 teaspoons oyster sauce, salt and crushed peppercorns and mix well. Cook on high heat for 2-3 minutes.

Step 3
Reserve some of the spring onion greens and add the remaining, switch off heat and mix well. Transfer onto a plate and let the mixture cool.

Step 4
Mix flour with some water and mix to make a thick paste

Step 5
Place the spring roll sheets on a worktop. Put a portion of the cooked mixture on one side of each sheet and roll along with folding the edges. Apply the prepared paste on the edges and seal tightly.

Step 6
Heat sufficient oil in a pan. Deep-fry the rolls till golden. Drain on absorbent paper.

Step 7
To make the sauce, combine remaining soy sauce, vinegar, crushed red chillies, crushed peppercorns and reserved spring onion greens in a bowl. Add some water and mix well.

Step 8
Serve hot with the prepared sauce.

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