Golden Crunch Chicken Spring Rolls
Experience the delightful burst of flavors with these Golden Crunch Chicken Spring Rolls, inspired by authentic street food from Hong Kong. This recipe was originally showcased on the Rhodes Around China TV series, where talented local chefs taught Gary the art of creating perfectly crunchy spring rolls filled with savory chicken and vibrant vegetables. While these rolls are incredibly simple to prepare, they offer a rich and satisfying taste that makes them perfect for any occasion, whether as a snack, a light lunch, or a star item on a buffet table. Not only are they a hit with adults, but kids will also enjoy their crispy texture and delicious filling. Want to go vegetarian? Simply substitute the chicken with a mix of bean sprouts, peas, and corn for a colorful and wholesome twist!
N/A
Servings
50
Calories
13
Ingredients
Ingredients
peanut oil
2 tablespoons (For stir-frying)
carrot
1 medium (Shredded)
cabbage
1 small (Shredded)
mushrooms
100 g (Thinly sliced)
cooked chicken
200 g (Shredded)
white pepper
1 pinch (To taste)
caster sugar
3 teaspoons (For seasoning)
light soy sauce
1 tablespoon (For seasoning)
dark soy sauce
1 teaspoon (For seasoning)
sesame oil
2 teaspoons (For flavoring)
cornflour
2 tablespoons (For thickening and wrapping)
spring roll wrappers
30 (For wrapping)
vegetable oil
As needed (For frying)
Instructions
1
Heat 2 tablespoons of peanut oil in a wok over medium-high heat until shimmering. Add the shredded carrot and stir-fry for 1 minute, until slightly softened.
2
Introduce the shredded cabbage, thinly sliced mushrooms, and cooked chicken to the wok, and continue to stir-fry for another minute, mixing well to combine the ingredients.
3
Season the mixture with a pinch of white pepper, then add in 3 teaspoons of caster sugar, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, and 2 teaspoons of sesame oil. Toss everything together until well-coated in the sauces.
4
In a small bowl, mix 2 teaspoons of cornflour with about 3 tablespoons of water to create a slurry. Stir this slurry into the filling while it's still in the wok, allowing any excess moisture to thicken. Once the filling has thickened slightly, remove the wok from heat and let the mixture cool.
5
To prepare the spring rolls, combine the remaining cornflour with enough water to make a thin paste. Lay out one spring roll wrapper on a clean surface, positioning it so one corner points toward you.
6
Place about 1 tablespoon of the cooled filling across the bottom edge of the wrapper. Using a brush or your fingers, lightly brush the edges of the wrapper with the cornflour paste to help seal.
7
Fold the bottom edge over the filling, tucking it in snugly. Then, fold the two side edges toward the center over the filling, and roll the wrapper tightly into a cylinder. Pinch the edges firmly to seal the spring roll.
8
Repeat this process with the remaining wrappers and filling until all are rolled up.
9
In a deep fryer or large pot, heat vegetable oil over medium heat until it reaches 180°C (350°F). Fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
10
Serve the spring rolls hot, with your favorite dipping sauce, and enjoy!
Nutrition Information
3
Fat
5
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Golden Crunch Chicken Spring Rolls?
These are crispy, savory rolls filled with chicken and vegetables, inspired by Hong Kong street food.
Where did this recipe originate?
The recipe was inspired by authentic street food from Hong Kong and featured on the Rhodes Around China TV series.
Can I make a vegetarian version of these spring rolls?
Yes, simply substitute the chicken with a mix of bean sprouts, peas, and corn.
What type of oil should I use for stir-frying the filling?
Peanut oil is recommended for stir-frying the filling ingredients.
What vegetables are included in the filling?
The recipe includes shredded carrot, shredded cabbage, and thinly sliced mushrooms.
How much chicken is required for this recipe?
You need 200g of shredded cooked chicken.
What seasonings are used for the filling?
The filling is seasoned with white pepper, caster sugar, light soy sauce, dark soy sauce, and sesame oil.
How do I thicken the spring roll filling?
Create a slurry using 2 teaspoons of cornflour and 3 tablespoons of water, then stir it into the wok.
What is the purpose of the cornflour paste?
The paste is used to brush the edges of the wrappers to help seal the spring rolls.
How many spring roll wrappers are needed?
The recipe calls for 30 spring roll wrappers.
How do I position the wrapper before filling?
Lay the wrapper on a clean surface so that one corner points toward you.
How much filling should I put in each roll?
Place about 1 tablespoon of the cooled filling across the bottom edge of the wrapper.
What is the correct folding technique?
Fold the bottom edge over the filling, tuck it in, fold the sides toward the center, and roll tightly into a cylinder.
What temperature should the frying oil reach?
The vegetable oil should be heated to 180°C (350°F).
How long do the spring rolls take to fry?
They should be fried for about 3-4 minutes until golden brown and crispy.
What is the best way to drain the spring rolls?
Remove them with a slotted spoon and drain them on paper towels to remove excess oil.
How many calories are in one spring roll?
Each spring roll contains approximately 50 calories.
What is the fat content per serving?
There are 3 grams of fat per serving.
How much protein is in these spring rolls?
Each serving provides 2.5 grams of protein.
Are these spring rolls suitable for kids?
Yes, kids typically enjoy their crispy texture and delicious chicken filling.
What occasions are these spring rolls good for?
They are perfect as a snack, a light lunch, or as an item on a buffet table.
Does the recipe use light or dark soy sauce?
The recipe uses both light soy sauce for seasoning and dark soy sauce for depth.
How do I ensure the spring rolls don't open while frying?
Brush the edges with cornflour paste and pinch them firmly to create a tight seal.
Can I prepare the filling in advance?
Yes, the filling must be cooled before wrapping, so it can be prepared ahead of time.
What is the carbohydrate count per serving?
There are 5 grams of carbohydrates per serving.
Should I use raw or cooked chicken?
The recipe specifically calls for 200g of shredded cooked chicken.
What type of oil is used for deep frying?
Vegetable oil is used for the deep frying process.
How many ingredients are in this recipe?
There are a total of 13 ingredients used in this recipe.
How should I serve the spring rolls?
Serve them hot with your favorite dipping sauce.
What equipment is best for frying?
A deep fryer or a large pot is suitable for frying the spring rolls.