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–+ servings
Dumplings And Noodles Chicken Spring Rolls, Vegetable Spring Rolls And XO Sauce
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Chicken Spring Rolls

These can be deep fried in oil or cooked in an air fryer
Recipe Category: Asian, Chicken
Makes enough for: 1 batch spring rolls
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the marinade

  • 15 mls soy sauce
  • 5 mls Shaoxing rice wine
  • 5 mls cornflour
  • Freshly ground black pepper to season
  • 410 g ground chicken

for the spring rolls

  • 30 mls canola oil, divided
  • 2 cloves garlic, crushed
  • 2 spring onions, sliced
  • 1 cm fresh root ginger, grated
  • 1 large carrot, peeled and julienned
  • ½ small red cabbage, thinly sliced
  • 15 mls oyster sauce
  • 15 mls soy sauce
  • 20 mls water
  • 5 mls cornflour
  • 12 190 x 190mm spring roll wrappers

for deep frying

  • canola oil

For the air fryer

  • olive oil for brushing

Method

for the marinade

  • Place the soy sauce, rice wine, cornflour and pepper into a glass bowl
  • Whisk to combine, then add the chicken
  • Mix in to coat the chicken, then cover and leave to marinade in the fridge for at least 10 minutes or overnight

for the spring rolls

  • Place 15mls oil into a wok and heat over a medium to high temperature
  • Tip the chicken into the wok and stir fry until browned
  • Place into a clean bowl and set aside
  • Heat the rest of the oil and lower the temperature slightly
  • Add the garlic, spring onions and ginger and sauté until you can smell the ginger
  • Then add the carrots and the cabbage and increase the temperature
  • When the carrots are soft add the chicken and mix to combine
  • Pour in the oyster sauce and soy sauce and toss to combine
  • Tip into a sieve, place the sieve over a bowl and set aside to cool
  • Once cool, place the water into a small bowl and add the cornflour
  • Whisk to combine (you might have to repeat this as you go along)
  • Place a spring roll wrapper in front of you with one corner facing down
  • If your spring roll wrappers are very dry, lightly brush them with water
  • Brush the edges with the cornflour slurry
  • Place 2 tablespoons of the mixture onto the wrapper, one third of the way up
  • Wrap the bottom corner over the filling and roll once to tuck in the edge
  • Now fold the wrapper like an envelope, the right side towards the middle, and the left side towards the middle
  • Now roll firmly until completely rolled up

For deep frying

  • When all of the spring roll wrappers are done fill a wok with oil to 4cm depth
  • Bring up to 180° Celsius over a medium to high temperature
  • Fry the spring rolls 3 at a time, for 4 minutes, flipping half way through the frying
  • Drain on paper towel and serve when hot

For the air fryer

  • Brush the spring rolls with olive oil
  • Place the spring rolls into the air fryer at 180° Celsius for 10 minutes
  • Turn them over and cook for another 5 minutes at 180° Celsius