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Chicken Vegetable Rolls Recipe

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24
Author Bushrah | Recipestable


  • 1 cup boiled shredded chicken
  • 1 cup shredded cabbage
  • 2 green onions thinly sliced
  • 2 carrots thinly sliced
  • 1 capsicum thinly sliced
  • 2 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon freshly ground black pepper
  • salt to taste
  • 1 egg yolk lightly beaten
  • 24 roll wrappers
  • oil for deep frying



  • Heat a wok or pan until smoking and add the canola oil.
  • Now add the chicken and stir-fry for 2 minutes or until crispy. Season with soy sauce and oyster sauce.
  • Now add green onions, cabbage, capsicum and carrot.
  • Season with salt and pepper.
  • Stir fry for 2 minutes until well combined.
  • Cool down the Chicken and vegetable mixture.
  • Place the 2 tablespoon mixture in one corner of the roll wrappers.
  • Fold and roll up tightly.
  • Tuck the top edge in and seal it with a little of the beaten egg yolk.
  • Repeat with the remaining spring roll wrappers and filling.
  • Heat oil in a deep pan over medium heat.
  • Carefully put the spring rolls in small batches into the oil.
  • Deep-fry for 2 minutes or until they turn crispy and golden-brown.
  • Remove with a slotted spoon and drain on kitchen paper.
  • Transfer the spring rolls onto a plate. Chicken Vegetable Rolls are ready to serve. ENJOY!!


Serving Suggestions:
Serve with sweet and spicy dipping sauce.