Thai Spring Rolls

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These Thai Spring Rolls are baked with a filling of carrots, celery, mushrooms, chicken and oyster sauce. Note:  The prep time does not include the time for the filling to chill after cooking.
  • Prep35 min |
  • Total1hr 0min |
  • ServesMakes 24


    • 1 head cabbage
    • 1 ounce chicken breast -- minced
    • 1 medium carrot
    • 2 stalks celery
    • 2 ounces mushroom -- sliced
    • 1 tablespoon oyster sauce
    • 1/2 teaspoon salt
    • 1 pinch black pepper
    • 4 ounces tempura powder -- mixed with water * see notes
    • 24 each spring roll wrappers


Begin by shredding the cabbage, carrots and celery. In a large wok over low heat add the vegetables. Mix several times until the cabbage begins to soften. Add the other ingredients and toss well. When the vegetables have become wilted, place the mixture in a strainer. Place the strainer in a refrigerator. Allow to sit for 2 hours or until the mixture is cool to the touch.

Begin making the spring rolls by placing 2 oz. of the stuffing on a corner end of the spring roll skin. Fold the bottom forward and over the top. Roll 1 full turn. Tuck the sides in, while continuing to roll forward. Place a dab of the tempura mix on the tip of the skin. Roll over the tempura mix to seal it closed.

To cook, pre-heat vegetable oil to 350 degrees. Place several rolls in at a time. Fry until golden brow (2-3 min.)

Serve with your favorite sauces.

Additional Notes

Tempura powder (tempura flour) is a mix used to make tempura. Look for it in any well-stocked Asian market. Typical ingredients include wheat flour, rice flour and baking powder. Ingredients will vary per brand.
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