Fried Chicken Spring Rolls

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A savory Snacks of vegetables and meat wrapped in a thin and crispy skin. This spring roll, also known as lumpia or fried popiah, is popular throughout Southeast Asia.

Let's start cooking!

Chopped carrot, bok choy and spring onion on chopping board

Step 1 - Chop vegetables and slice chicken

  • Finely chop the spring onion, baby bok choy and carrot. Set aside.
  • Mince the chicken using a food processor or knife, and set aside.
Chicken, spring onions, water chestnuts, carrot and seasoning mixed

Step 2 - Marinate ingredients

  • In a bowl, combine the minced chicken, spring onions, water chestnuts and carrot. Add ½ tsp salt, ½ tsp black pepper, ½ tsp five-spice powder and ½ tsp sugar and mix well. Set aside.
Spring roll wrap on board

Step 3 - Assemble spring rolls

  • To assemble a spring roll, fold the wrapper in half, then open it. Add 2 Tbsp of mixed filling along the folded line.
  • Roll the bottom edge over the filling, then roll up completely to enclose the filling.
Spring roll sealed

Step 3 - Seal spring rolls

  • Seal the edge with egg wash. Repeat with remaining wrappers and filling.
Golden brown deep fried spring rolls

Step 5 - Deep fry spring rolls

  • In a deep-frying pan on medium heat half filled with hot oil, deep-fry the spring rolls, a few pieces at a time. This will take 5-6 minutes. Leave to cool and drain on paper towels.
    Avoid overcrowding the pot when deep-frying, otherwise it might cause a drastic drop in the oil’s temperature, resulting in soggy and oily food.
Lime juice squeezed in sauce bowl

Step 6 - Prepare dipping sauce

  • In a bowl, combine sweet Thai chili, plum sauce, lime juice, chopped coriander leaves, and fish sauce. Set aside.
    Uncooked spring rolls can be covered and refrigerated for up to 2 days until ready to cook


Crispy spring rolls on plate

Cut spring rolls diagonally, and serve warm with the dipping sauce!

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