Chicken Springrolls

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 81.9
  • Total Fat: 3.2 g
  • Cholesterol: 14.2 mg
  • Sodium: 103.9 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 6.5 g

View full nutritional breakdown of Chicken Springrolls calories by ingredient
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Chicken and veggie stuffed into eggroll wrappers (as I couldn't get spring roll wrappers) and baked. Chicken and veggie stuffed into eggroll wrappers (as I couldn't get spring roll wrappers) and baked.
Number of Servings: 10


    2 Tbsp Sesame oil
    1 Tbsp garlic Minced
    1/2 Tbsp fresh ginger grated
    2 cups finely chopped Napa cabbage (celery cabbage)
    1 large carrot grated
    1/2 cup bean sprouts washed
    8 oz cooked chicken breast shredded
    1 Tbsp Hoisin sauce (I used Dynasty brand)
    1 Tbsp Oyster sauce ( I used Dynasty brand)
    10 egg roll wrappers ( I used Nasoya brand)
    small bowl of water for sealing edges of spring rolls


Are great with duck sauce.


Preheat oven to 350F.

Heat oil in skillet over high heat.

In a bowl mix together the napa cabbage, ginger, carrot, garlic, and bean sprouts.

Cook about 2 minutes until cabbage is limp.

Add the chicken and continue to cook for about 2 more minutes until hot through.

Add the hoisin and the oyster sauces and mix well. Toss to coat all. Remove from heat and allow to cool to workable temperature.

Place egg roll wrappers diagonally (so that you have a diamond rather than a square) and in the point closest to you place about 2 Tbsp of the filling. Fold up the bottom corner and gently pull the filling tight in the wrapper. Roll once or twice until it is about half way up the wrapper then fold in the side points. Roll again until you have a small point left to roll up. Moisten the last point and roll up tight.

Bake at 350F for 15-20 minutes until golden brown.

Serving Size: makes 10 spring rolls 1 portion each

Number of Servings: 10

Recipe submitted by SparkPeople user WICCANWIDGET.

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