If you are craving Chinese spring rolls that you love from your typical takeout restaurant, this Flaky and Crispy Chinese Chicken Spring Rolls recipe is golden. You get the perfect spring roll that is crispy with just the right flavour. This recipe is very easy, and you can make a large batch and freeze the spring rolls for another day.
I used Chinese five spice, a combination of star anise, cinnamon, cloves, fennel, and peppercorns. Keep in mind that some 5 spice contains more or less amounts of these spices, so pick one that is the right balance for you.
Flaky and Crispy Chinese Chicken Spring Rolls
Print RecipeIngredients
- 1 pound of ground chicken breast
- 1 teaspoon of Chinese five spice
- 5 cloves of smashed garlic
- 2 tablespoons of low sodium soy sauce
- 1 tablespoon of vegetable oil
- 2 carrots, thinly sliced
- 2 cups of white cabbage
- 3 spring onions
- 1 tablespoon of soy sauce
- 1 tablespoon of vegetable oil
- Spring roll wrappers
Instructions
- Clean chicken breast and marinate for a few hours in Chinese five spice, soy sauce smashed garlic and a splash of vegetable oil.
- Using a cheese grater, thinly slice the carrots.
- Finely chop the green onion.
- Slice the cabbage into thin strips.
- In a heated wok, add 1 tablespoon of vegetable oil and cook vegetables for a few minutes. Do not overcook the vegetables; they should still have a slight crunch.
- In a separate pan, cook chicken for 3 to 4 minutes until cooked through. Set it aside and let it to rest for 5 minutes
- Thinly slice grilled chicken breasts into strips and add to the wok of vegetables with 1 tablespoon of soy sauce.
- Allow filling to cool slightly.
- Prepare spring roll and place 1 tablespoon of filling in the centre. Roll the spring roll, fold in the sides and seal the spring roll by dabbing a few drops of water on the edges.
- Fry in vegetable oil for 2 minutes until golden
