Chicken Spring Rolls

Serving Size: 12-16 Prep Time: 15 minutes Cook Time: 20


1 cup Bean Sprouts
1/2 Red Bell Pepper (Finely chopped)
1 cup Mushrooms (White)
1/4 tsp Ground Ginger
1 tbs Cider Vinegar
1 tbs Soy Sauce
2 tbs Vegetable Oil
1 cup Chicken (Cooked and chopped)
6 Napa Cabbage (Leaves cut in half)
1 tbs Corn Starch
12-16 Spring Roll Wrappers (Or Egg Roll Wrappers)
Sweet Chili Dipping Sauce (Optional)
1 cup Carrots (Grated)


  1. Heat 2 tablespoons of oil (vegetable or olive) in a large frying pan over medium-high heat.
  2. Add the bean sprouts, red pepper, mushrooms, carrots, green onion, ginger, soy sauce, and vinegar. Fry for approximately 5 minutes.
  3. Remove from heat and add cooked chicken. Stir.
  4. In a bowl, mix the cornstarch with 4 tablespoons of cold water.
  5. Dust a baking sheet with cornstarch. Lay a wrapper on the work surface. (I used egg roll wrappers. More crispy). Top with half a cabbage leaf and a heaping tablespoon of the stir-fried mixture. 
  6. Brush the edges with the corstarch and fold. (Place filling diagonally, fold side edges, then the edge closest to you. Roll and seal with corstarch.)
  7. Place on baking sheet until ready to fry. 
  8. If using a deep fryer, place 4-5 rolls into the preheated fryer. Cook for approximately 5-7 minutes, turning so both sides cook.
  9. If using a frying pan, pour 1/4 inch of oil into the pan. Add the rolls in batches, turning occasionally, until golden.
  10. Transfer to paper towel to drain excess oil.
  11. Serve hot with sweet chili dipping sauce. Yum!

*Original recipe is from the Illustrated Kitchen Bible cookbook.