(Makes 24)


1          onion, chopped

30 ml   sunflower oil

4          garlic cloves, crushed

30 ml   freshly grated ginger

1          chili, chopped

400 g   chicken breast, cut into very small pieces

200 ml beansprouts

125 ml fresh coriander, chopped

125 ml chopped spring onion

250 ml grated cheddar cheese

1 tin     corn, drained

30 ml   corn flour

24        spring roll wrappers

            water and flour paste to use as “glue”


  • Saute the onion in the oil until cooked and starting to brown, then add the ginger and garlic.Cook for another minute then add the chicken and chili,
  • Stir fry until the chicken is cooked.Season well with salt and black pepper.
  • Add the beansprouts and cook until they are starting to wilt
  • Remove from the heat and cool.
  • Add the coriander, spring onion, , cheese and the corn and lastly mix in the corn flour
  • Separate the spring roll sheets from one another and cover them with a damp cloth.
  • Make a paste with water and flour
  • Place the spring roll wrapper on a flat surface so that a corner is facing toward you. Use about two tablespoons of the filling per spring roll, and spoon it about 5 cm from the corner that is closest to you.
  • Roll it over once, and, like you’re making a burrito, then fold over both sides.
  • Continue rolling it into a cigar shape. With your fingers, brush a bit of the corn starch paste onto the corners of the wrapper that is farthest from you to seal it.
  • Heat enough sun flower oil in a deep fryer to 160°C and fry the spring rolls until golden brown and crisp.Drain on kitchen paper and serve with a dipping sauce
  • The spring rolls will also freeze very well


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