Spring Rolls with chicken & vegetables

I learned how to make spring rolls at a church activity, and it was probably one of my favorite activities, because it involved making and eating food! The woman who taught us is originally from Taiwan, and has been teaching a variety of delicious meals such as this, at Orson and Gygi in downtown Salt Lake City. I’ve made a few changes to the original recipe, but hands down the credit goes to Meiling for creating an easy and delectable dinner!

Total time: 45 minutes to 1 hour Serving: 20-25 rolls Difficulty: easy-moderate


  • 20-25 spring/egg roll wraps
  • 2 chicken breast, cut into small strips
  • 2 Tbsp white cooking wine or chicken stock
  • 2 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup shredded celery
  • 1/2 cup bean sprouts
  • 2 tsp salt
  • 1 Tbsp granulated sugar
  • 1/2 tsp pepper
  • 3 Tbsp sesame oil


  1. In a medium bowl, combine chicken, cooking wine, soy sauce, and cornstarch. Set chicken aside to marinate.
  2. In a large pot, bring about 6 cups of water to boil. Add all vegetables to boiling water and cook for 5 minutes. Drain water from vegetables in a strainer, while running cold water over them- this allows the vegetables to stop cooking. Using your hands, gently push excess water out and place in a large bowl- set aside.
  3. In a small bowl, whisk together salt, sugar, pepper and sesame oil- set aside.
  4. In a medium sized pan, heat 2 Tbsp of oil over medium heat. Once pan is heated, pour marinated chicken in pan and cook. Once chicken is cooked through, add to bowl of vegetables and mix. Pour in seasoning mixture and mix again.
  5. Place about 1/4 cup of chicken/vegetable mixture on a spring roll wrapper, fold up,* and seal with flour mixture (2 Tbsp flour and 2 Tbsp water,) and repeat process once filling is gone.
  6. Cook spring rolls either in the oven at 425F for 10-15 minutes, flipping rolls ever 5 minutes – OR – over stove top in large pan, with oil at 350F flipping rolls ever 1 minute until golden brown.

Recipe notes:

*If you enjoy very crisp and crunchy egg rolls, frying is the way to go! I like to bake mine in the oven, because it’s a bit healthier and it still gives the rolls a crisp outside!

*We are dippers, so we love to eat spring rolls with a side of Thai chili dips or soy sauce!

*Directions for folding spring/egg roll wrappers-

From package Twin Dragon egg roll wrappers

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