I like to dip these in spicy vinegar with garlic.

Belinda Jean


Original recipe yields 50 servings
The ingredient list now reflects the servings specified


  • Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce.

  • Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper.

  • Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers.

  • Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.

Cook's Note:

Substitute ground pork for the chicken if preferred.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

55 calories; 2 g total fat; 6 mg cholesterol; 67 mg sodium. 6.2 g carbohydrates; 3.2 g protein; Full Nutrition