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Chilli Thai Chicken Rolls

  • Makes 20
Chilli Thai Chicken Rolls


  • 500 grams minced chicken
  • 1 cup shredded bok choy, cabbage or spinach
  • ¼ cup minced spring onions
  • 2 tsp minced ginger
  • 2 tsp minced fresh chilli
  • 1 tsp chopped lemon grass
  • 2 tbsp chopped fresh mint
  • 1 tbsp fish sauce
  • 1 tbsp sweet soy sauce
  • pepper to season
  • 20 spring roll wrappers

Chilli Cucumber Sauce

  • ½ cucumber, deseeded and grated
  • 2 tbsp each cider or rice vinegar, sugar and water
  • ½ tsp minced chilli


  1. In a bowl mix together the minced chicken, bok choy, spring onion, ginger, chilli, lemon grass, mint, fish and soy sauces. Season well with pepper.
  2. Place 1 tbsp of mixture into the corner of a spring roll wrapper and roll up to enclose. Brush the edges with water to seal and repeat with remaining filling.
  3. Deep fry or shallow fry in hot oil (180°C) for 5-7 minutes until the rolls are golden. Dry on absorbent paper. Serve with Chilli Cucumber Sauce
  4. Chilli Cucumber Sauce

Mix all ingredients together and stir until the sugar has dissolved.

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