Chicken And Vegetable Spring Rolls

O Meu Tempero
Chicken And Vegetable Spring Rolls


Rice paper wrappers are widely available at grocery stores and Asian food markets, and all they need is a quick soak in hot water to become pliable. After that, they are a cinch to work with to form wontons, egg rolls, shrimp rolls, or these chicken stew roll. The filling is a great way to use up leftover chicken and any vegetables you have on hand. These rolls can be steamed or fried before serving, with the desired sauces.


  • 1 rice (pack, wrappers)
  • whole roasting chicken (leftovers, leg and breast, shredded and chopped into small pieces)
  • 4 leaves cabbage (heart, chopped)
  • 1 grated carrot
  • 1 fennel bulb (small chopped)
  • 1 teaspoon cumin
  • 1 teaspoon indian saffron
  • 2 tablespoons soy sauce
  • 1 bunch chopped coriander
  • ground pepper (to taste)
  • olive oil (to taste)


  1. 1In a large frying pan heat a little olive oil.
  2. 2Add the cumin and saffron and stir.
  3. 3Add the cabbage, carrot, fennel and season with soy sauce. Cover and cook until tender.
  4. 4If necessary, add 1 or 2 tablespoons of water. Add the chicken and mix well.
  5. 5Remove from heat, add the coriander and mix well. Set aside.
  6. 6Soak each rice wrapper for a few seconds in hot water to soften.
  7. 7Place about two teaspoons of the chicken mixture onto each wrapper. Fold in the sides of the wrapper, then roll up.
  8. 8Steam or fry the spring rolls in a little oil until crispy.
  9. 9Serve hot with soy sauce, hot sauce or sweet and sour sauce.
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