Chicken Spring Rolls

The popular Chinese starter which is now an integral part of most parties This is a Sanjeev Kapoor exclusive recipe.

New Update
Chicken Spring Rolls

Main Ingredients Boneless chicken, Readymade spring roll sheets
Cuisine Chinese
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Chicken Spring Rolls

  • 100 grams Boneless chicken cut into thin strips
  • 8-10 Readymade spring roll sheets
  • 1 tablespoon Sesame oil
  • 1 Medium onion sliced
  • 1 Small green capsicum cut into thin strips
  • 1 Small carrot peeled and cut into thin strips
  • 1/4 Small cabbage shredded
  • 1/4 cup Bean sprouts
  • 2 teaspoons Light soy sauce
  • 1 pinch White pepper powder
  • to taste Salt
  • 1/2 teaspoon Sugar
  • 2 tablespoons Spring onion greens chopped
  • to deep fry Oil
  • as required Refined slurry
  • to serve Schezwan sauce


  1. Heat oil in a non-stick wok, add onion and sauté till translucent. Add chicken and sauté on high heat for 2-3 minutes.
  2. Add capsicum, carrot and cabbage, mix well and saute for 2-3 minutes.
  3. Add bean sprouts, soy sauce, white pepper powder, salt and sugar, mix well and cook for 2 minutes.
  4. Add spring onion greens and mix well. Take it off the heat and set aside to cool slightly.
  5. Heat sufficient oil in a wok
  6. Place a spring roll sheet on a worktop, place a portion of the chicken mixture widthwise on one end of the shorter side, brush refined flour slurry along the sides of the sheet. Fold both the longer sides over the chicken mixture and roll it tightly. Apply some slurry on the open end and press gently to seal. Similarly make more rolls.
  7. Gently slide in the rolls into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
  8. Halve each roll, arrange them on a serving platter and serve hot with Schezwan sauce.