Chinese Chicken Spring Rolls

Chicken Spring Roll

Author: Maria Jose Martin
Print Recipe


For the wrap

  • 1 cup Plain flour
  • 3 tsp Oil
  • 3/4 tsp Salt
  • 1/3 - 1/2 cup Recently boiled water

For the filling

  • 1 medium Onion chopped
  • 1 tsp Chopped ginger & garlic each
  • 2 medium Boneless chicken breast sliced
  • 1 small carrot sliced
  • 1 cup Cabbage sliced (measured after slicing)
  • 1 small Capsicum sliced
  • 2 tbsp Spring onion chopped
  • 1 tbsp Soya sauce
  • Salt & pepper to taste
  • Oil for cooking and frying, I used sunflower oil


  • Mix together all the ingredients for the wrap and make a soft dough. Cover it with a wet cloth and let it rest while you make the filling.
  • Heat oil in a deep and wide pan. Add chopped onion and cook till it becomes soft, no need to brown it. Add chopped ginger & garlic, cook for 2-3 mins. Add sliced chicken, salt and pepper. Cook till the chicken begins to change color. Add the veggies (cabbage, carrot, capsicum and spring onion). Cover and cook till the veggies and chicken are done. Add soya sauce and mix well. Do a taste check and add more salt and pepper, if required.
  • Make a thick paste with 1-2 tbsp flour and water.
  • To assemble the rolls.
  • Divide the dough into equal size balls ( you will get around 8-10 medium size spring rolls from the above qty). Roll out the dough.
  • Apply the thick flour paste on the edges of one side of the rolled out dough. Place the filling in a line on the side facing towards you. Fold the closest end (near you) over the filling, away from you. Then, fold the left and right sides of the wrap over the filling. Gently pull away the edge of pancake facing you and roll over the filling. Continue to fold the roll. Seal the edges.
  • Now the pancakes are ready to fry.
  • You can either deep fry it or fry it using an air fryer.
  • Deep Frying:
  • Hear oil in a deep pan on medium - high flame. Once the oil is hot , reduce the flame to low -medium and start frying the rolls in batches, till it becomes golden brown in colour.
  • Air Fryer Method:
  • Preheat the Air Fryer to 200 C for 4 mins. Brush some oil all over the rolls and place it in the fryer in batches. Reduce the temperature to 180 C and cook for the first 5 mins. Increase the temp to 200 C for the next 5 mins. Open the fryer and apply some oil in the rolls, if required. Flip the rolls and cook at 190 C, for 4-5 mins.
  • Serve hot with tomato ketchup.


You can also freeze the rolls and fry it later on. Make sure you thaw the rolls completely before frying it.
It's better to assemble the rolls, after the filling is cooled.
You can skip the chicken and make it a veggie spring roll. You can increase the qty of veggies to substitute chicken.
You can make the filling 1-2 days in advance and refrigerate.