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Chicken Spring Rolls

Demonstrated by: Executive Chef Mike Wong of Duke’s Canoe Club Waikiki.
Brunch On The Beach Recipes  - 2002.



Chicken Spring Rolls

  • 1 lb boneless skinless chicken thighs
  • 3/4 cup water
  • 1/4 cup nam pla (Thai fish sauce)
  • 1/4 cup brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon lime juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon shredded ginger root
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon minced Jalapeno pepper
  • 5 tablespoons canola oil
  • 2 teaspoons sesame oil
  • 1 cup shredded Napa cabbage
  • 1/2 cup sliced onion
  • 1/2 cup slivered carrots
  • 2 tablespoons chopped cilantro
  • 8 spring roll wrappers
  • Salad oil for deep frying


Cut chicken into 1/2-inch strips. Combine water, fish sauce, brown sugar, garlic, lime juice, rice vinegar, ginger, black pepper, Jalapeno pepper, and 2 tablespoons of the canola oil. In a skillet, heat sesame oil. Sauté chicken with fish sauce mixture and cook for 5 minutes; remove and set aside. Heat the remaining 3 tablespoons canola oil; stir-fry vegetables. Add chicken mixture and mix well; cool. Place a portion of chicken mixture on each wrapper; roll tightly and seal with water. In a deep skillet, heat oil to 375°F. Fry rolls until golden brown; drain. Serve with Hoisin-Peanut Dipping Sauce. Makes 8 rolls.

Hoisin-Peanut Dipping Sauce:
In a saucepan, combine 1/2 cup hoisin sauce, 1/4 cup water, 1/4 cup rice wine vinegar, and 2 tablespoons minced onion. Bring to a boil; lower heat and simmer for 5 to 7 minutes. Add 1/2 teaspoon sambal oelek (chili condiment); cool. Stir in 2 tablespoons diced roasted peanuts. Makes about 1 cup sauce.


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