These spring rolls are crispy on the outside and spicy and juicy on the inside. They are best served with a chilli soy dipping sauce. Begin by stir-frying your vegetables, adding oil to a hot pan, then ginger and garlic, and leaving it on medium heat until they start to brown.

Add your chicken, carrot, and cabbage and cook the filling up pretty fast, not too long. Then add the scallion, green onions, or chilli. Season the mixture with salt and black pepper and stir fry for about three to four minutes. We just want the vegetables to be quite a little bit softened. Once your vegetable and chicken mixture is pretty good, you don’t want to overcook it; otherwise, water will start coming out.

Once you see the vibrant colour, add some oil, stir once more, then remove your vegetable mixture from the heat and let it chill. Add all the vegetables and chicken mixture to your baking tray and spread them apart. If your vegetable starts to come out with a lot of juice and water, squeeze the juice out; otherwise, when you rack it with the egg roll skin, the juice will damage the skin, and when you deep fry it, it will give you an uneven colour.

Put the vegetable mix in the refrigerator for about 45 minutes until it is nice and cold. Now, merely wrap the egg roll nice and cold. Take your egg roll skins and spread some filling. Then, roll over the filling, pull it back for one and a half minutes, and tuck it in using your thumb.

Press it down and tuck it in. Brush some egg yolk on it and gently roll it out until the end. Place your egg rolls and repeat until all your fillings are finished. Place vegetable oil in a frying pan and let it heat up. Then, start placing your egg rolls slowly in the frying oil.

You don’t want to put too many in one round and let them fry for around 5 to 6 minutes or until golden brown. Let them sit on a paper towel, then serve them with your favourite dumplings.


for the chili-soy sauce:

  • Vegetable oil 2-3 tbsp
  • Onion one small
  • Water 200 ml
  • Soya sauce 3 tbsp
  • Lemon juice 1 tbsp
  • Red chilli (hot) 1 chopped
  • Honey 2 tbsp

For garnishing;

  • Green Chili
  • Red Chili
  • Scallions
  • Sesame oil 1 tbsp

For spring rolls filling:

  • Chicken 1 kg
  • Salt to taste
  • Black pepper (crushed) 2 Tsp
  • Garlic (chopped) 1 tbsp
  • Vegetable oil 2-3 tbsp
  • Carrots 80g
  • Cabbage 150g
  • Scallions 50g
  • Red chillies 3-4

For spring roll wrappers:

  • All-purpose flour 200g
  • Salt 1 Tsp
  • Water 120 ml


  1. Heat a wok until smoking, add the oil, and then add the chicken and stir-fry for 1-2 minutes.
  2. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.
  3. Place the grated ginger, spring onions, and carrot in a bowl. Add the chicken and other vegetable filling of your choice and season with soy sauce, sea salt, and ground white pepper. Stir well to combine.
  4. Lay two spring roll wrappers, one on top of the other, and position the corners pointing upwards, downwards and to the sides.
  5. Spoon two tablespoons of the filling into the centre of the wrapper.
  6. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and keep your finger on those edges.
  7. Bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner.
  8. Tuck the top edge in and seal it with a little of the beaten egg yolk.
  9. Repeat with the remaining spring roll wrappers and filling.
  10. Heat the wok over high heat and fill it to a quarter of its depth with oil.
  11. Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes or until golden brown.
  12. Remove with a slotted spoon and drain on kitchen paper.
  13. Transfer the spring rolls onto a plate and serve.