Chicken Spring Rolls

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Fish-Free, Shellfish-Free



Prep Time:

20 Minutes

Cook Time:

15 Minutes






Kristina Koslosky


Chicken Spring Rolls are crispy and flavorful. A great appetizer or side dish.


    Chicken Marinade
    1 tbsp. soy sauce
    1 tbsp. rice wine vinegar
    1/4 tsp. freshly ground pepper
    1 tsp. cornstarch
    1 lb. ground or shredded chicken
    1 tbsp. olive oil (for cooking)

    Spring Rolls
    2 tbsp. olive oil
    2 garlic cloves, minced
    1 tsp. ginger
    2 cups shredded cabbage
    2 cups shredded carrots
    3 green onions
    1/2 tsp. Chinese five spice
    2 tbsp. soy sauce
    1 package wonton wrappers

    Sweet Chili Sauce


1. Combine marinade ingredients. Mix until combined. Pour over chicken and let marinade for 10 minutes.
2. Heat wok or skillet over medium high. Add 1 tbsp. olive oil and stir fry the chicken until cooked through. Remove from pan.
3. Add olive oil to pan followed by green onion, garlic, and ginger. Cook for 1 minute. Add cabbage and carrots. Stir fry vegetables for 2 minutes or until carrots have softened.
4. Add the cooked chicken, soy sauce, and chinese five spice. Mix until combined. Let cool.
5. To wrap the spring rolls, place a spoonful of filling along the edge of the wonton wrapper. Fold in the side edges and roll it up.
6. Pour enough olive oil into the pan to cover the bottom of the pan. Add spring rolls. Fry 2 minutes per side until golden brown.
7. Serve with sweet chili sauce! (See Sweet Chili Sauce recipe)
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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