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Chicken spring rolls

Recipe from: 13 August 2010

Ingredients 15
Servings 6
Time 15 mins


  • 15
  • 200
    chicken mince
  • 2
    small carrots coarsley chopped
  • 60
    cabbage, finely shredded
  • 2
    green chillies, finely chopped
  • 30
    ginger and garlic paste
  • 8
    packet large spring roll wrapper or spring roll pastry
  • salt to taste
  • 10
  • 5
    jeera powder
  • oil for frying
  • Soya sauce or green chutney to serve
  • Flour paste:
  • 1/4
  • 1/4
    flour with water to make a paste


10 mins
Heat oil in a pot.
Add chicken mince and stir-fry over medium heat for 5mins until mince is browned and almost all liquid has evaporated.
Place vegetables, garlic and ginger and seasonings into a pot and combine through and stir-fry quickly. Leave to cool.
Meanwhile, place a sheet of pastry on greaseproof paper and cut pastry into 15cm squares.
Keep pastry covered with a damp cloth.
Place one tablespoon of filling horizontally across pastry.
Now fold the front towards filling, then fold sides, then close up like a spring roll.
Smear the edge with a little flour paste to seal.
Keep covered with a damp cloth until all spring rolls have been completed.
Fry in moderately warm oil for a few minutes till golden.
Serve hot with soya sauce or green chutney.

For a healthy alternative: Use three sheets of phyllo pastry (as per method above) to make spring rolls and fill till completed. Bake in oven for 10mins.

NB: Both pastry spring rolls are suitable for freezing.

Recipe by Gadija van Harte


Read more on: poultry  |  shallow-fry


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