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Chinese Spring Rolls

Chinese Spring Rolls

by Nabeela Kauser
Indulge in the aromatic and scrumptious journey that is Chinese Spring Rolls! An irresistible blend of flavours encased in a crispy wrapper, this delicacy is more than just a snack; it's a celebration of culinary craftsmanship.
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetiser
Cuisine Chinese
Servings 12 Rolls
Calories 96 kcal

Ingredients

  • 200 g Chicken Thinly sliced
  • 100 g Shrimp Peeled and deveined
  • 150 g Bean Sprouts
  • 1 Carrot Julienned
  • 1 Bell Pepper Thinly sliced
  • 2 Spring Onions Finely chopped
  • 2 cloves Garlic Minced
  • 1 tsp Ginger Grated
  • 2 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Cornflour
  • 12 Spring Roll Wrappers
  • Oil For frying
  • Salt To taste
  • Black Pepper To taste

Instructions

  • In a bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch to create the marinade.
  • Add the chicken slices to the marinade, ensuring they are well coated. Marinate for about 15 minutes.
  • In a pan, heat a small amount of oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
  • Add the marinated chicken to the pan and cook until it's no longer pink. Remove from the pan and set aside.
  • Using the same pan, cook the shrimp until they turn pink. Remove from the pan and chop into smaller pieces.
  • In the same pan, stir-fry the carrot, bell pepper, and bean sprouts for a few minutes until they start to soften. Add salt and pepper to taste. Mix in the cooked chicken and shrimp. Remove from heat and let the mixture cool down.
  • To assemble the spring rolls, take a spring roll wrapper and place it in a diamond shape in front of you.
  • Spoon a portion of the filling onto the wrapper, slightly below the centre.
  • Fold the bottom corner of the wrapper over the filling. Then, fold in the two sides of the wrapper.
  • Roll the wrapper upwards, tightly enclosing the filling. Dab a bit of water on the top corner to seal the roll.
  • Repeat the process for all the spring rolls.
  • In a pan, heat enough oil for deep frying over medium heat. Carefully place the spring rolls into the hot oil, seam side down.
  • Fry the spring rolls until they're golden brown and crispy. Place them on a paper towel-lined plate to drain excess oil.
  • Serve the Chinese spring rolls hot with your favourite dipping sauce.

Notes

These Chinese spring rolls are best enjoyed fresh and hot.
You can use a variety of dipping sauces like sweet chili sauce, hoisin sauce, or soy sauce with chopped chili and garlic for some heat.
Feel free to customize the filling with other vegetables or protein of your choice.
If you prefer a vegetarian version, omit the chicken and shrimp and use tofu or more veggies as the filling.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 96kcalCarbohydrates: 14gProtein: 6gFat: 2gSaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 21mgSodium: 338mgPotassium: 124mgFibre: 1gSugar: 1gVitamin A: 1196IUVitamin C: 15mgVitamin D: 0.02µgCalcium: 23mgIron: 1mg
Keyword Chicken, Food, Fried, Meat, Ramadan, Recipe, Spring Rolls
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