Chicken and Vegetable Spring Roll


  • 1 tbsp rice wine
  • 1 tbsp soy sauce
  • ½ tbsp sugar
  • 1 tbsp flour
  • 120g chicken
  • 1 Oil (for chicken and vegetables)
  • ½ tsp ginger (crushed)
  • ½ tsp garlic (crushed)
  • 1 red capsicum
  • ½Carrot
  • 1 flat mushroom
  • Spring roll wrappers
  • Oil for cooking the rolls
  • Parsley


  1. Mix the soy and wine together, stir in the sugar until dissolved, leave aside
  2. Cut the chicken breast into Julienne, season well, leave aside
  3. Then cut the carrot and the pepper into julienne, leave aside
  4. In a hot pan add the oil and heat up quickly, add the garlic and ginger.
  5. Add the chicken and quickly stir fry until the chicken is almost cooked, this will not take long. Add the carrot and red pepper and continue to cook
  6. Add the seasoning mixture to the pan to thicken and flavour the mixture. Thickening will almost happen immediately so keep a close eye on everything till it thickens slightly then remove from the heat.
  7. Carefully arrange the wrappers on the bench and start making the rolls gluing the ends with flour and water to make a paste to stick the ends of the rolls together.
  8. In a deep pan heat some oil, when the oil is heated correctly, add the rolls one at a time so that they cook quickly and evenly to a crisp golden brown colour for about 7 to 8 minutes
  9. Drain on paper towels – serve with soy sauce

Ka hiahia pea koe ki

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