Chicken Spring Rolls


250g ground chicken

200g cabbage, finely shredded

100g bean sprouts

100g carrots, finely grated

2 spring onions, finely sliced

4 cloves garlic, minced

2 tsp ginger, minced

2 tsp five spice

2 tbsp oyster sauce

2 tsp soy sauce

1 tsp sesame oil

Spring roll wrappers

Oil for deep frying


  1. Heat some oil in a wok and fry the ginger and garlic off for a minute before adding in the five spice. Add in the chicken,carrots, cabbage and bean sprouts with a couple of tablespoons of water and let the vegetables soften a bit.
  2. Mix in the soy sauce, oyster sauce and sesame oil and make sure everything is well coated. Add in the spring onions and remove from the heat.
  3. Allow the mixture to fully cool before adding to the spring roll wrappers and rolling.
  4. Deep fry until golden and serve with some satay sauce. Enjoy!

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