Chicken Spring Rolls


2 eggs, lightly beaten

1 packet large spring roll wrappers


Chicken mixture

½ onion, diced 

1 tbsp extra virgin olive oil 

500g minced chicken

½ cup white cabbage, finely chopped

Pinch salt

1 cup corn kernels 

½ cup carrot, peeled and finely chopped

5 garlic cloves, sliced

White pepper, ground

1 bunch coriander, leaves picked 



1 long red chilli, finely diced 

1 inch ginger, finely chopped 

1 tbsp coriander, chopped 

2 tbsp soy 

1 tbsp chinese black vinegar 


Vegetable oil, for deep-frying 


To serve

Iceberg lettuce, leaves separated

Mint, leaves picked 

Spring onion, cut into batons


Warm oil in a hot pan over medium-high heat. Add onion and caramelise for 2-3 minutes or until soft and light brown in colour. Add garlic, and stir through the onion before adding cabbage with a pinch of salt, corn and carrot. Soften for a few minutes before adding the chicken mince. Use a wooden spoon to break up the chicken mince, and season with a pinch of salt and white pepper. 

Transfer to a large dish, stir through the coriander and leave to cool. 

Add 1.5 tbsp filling across the top of the spring roll wrapper, leaving at least 2 cm from the edges and tops. Fold the edges over, brush with egg wash, fold the top edge over the filling and then roll. Brush with egg to seal. Repeat until all of the filling has been used. 

Heat the vegetable oil to 170C. Fry the spring rolls in batches until golden. Transfer to a wire rack and season with salt. Set aside to cool for a few minutes. 

Combine all of the ingredients for the dipping sauce, pour into a serving dish. Assemble the lettuce, mint and spring onion on your serving plate with the spring onions and dipping sauce to serve.