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Oyster sauce chicken spring rolls

Recipe from: 3 September 2015
recipes, chicken, fry

Ingredients 16
Servings 14
Time 00:20


  • 1
    pack Fatima’s spring roll pastry
  • 1-2
    vegetable oil, plus extra for frying
  • 1
    sesame oil
  • 1
    shallot, finely diced
  • 2
    medium carrots, julienned
  • 2
    courgettes, julienned
  • 2
    leeks, washed and diced
  • 125
    mushrooms, finely diced
  • zest and juice of 1 lime
  • 2
    chicken fillets, skinless and de-boned, cut into strips
  • 3
    oyster sauce
  • 2
  • generous pinch of dried red chilli flakes
  • freshly ground black pepper
  • black and white toasted sesame seeds
  • sweet chilli sauce, for dipping



Heat the vegetable oil in a pan and sauté the shallot until softened. Add all the vegetables and stir-fry on high heat for several minutes. Season lightly with a little salt and freshly ground black pepper. Add the lime zest and juice to the vegetables and stir through. Remove the vegetables from the pan and place in a separate bowl.

Heat a little more vegetable oil and the sesame oil in the same pan and fry the chicken until cooked through. Add the oyster sauce, water, chilli flakes and black pepper. Stir to coat the chicken.

Remove the chicken from the pan, place on a board and chop into fine pieces. The spring roll filling needs to be quite fine, which will make rolling the pastry simpler and neater. Combine the vegetables and chicken and set aside to cool slightly.

Place a spoonful of the filling at the corner of each pastry sheet. Fold, roll and seal the edges with water, as per the instruction guide on the back of the packaging. Shallow fry in a little vegetable oil until golden on all sides. Turn the spring rolls often as they can darken quickly. Scatter with toasted sesame seeds and serve warm with a sweet chilli dipping sauce.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: fry  |  recipe  |  chicken


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