Green curry chicken spring rolls

These crispy spring rolls will be ready to eat in just half an hour. They're great as an appetiser or cook up a batch next time you're expecting a crowd over.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Green curry chicken spring rolls
  • 1 tablespoon bought green curry paste
  • 1/4 cup lemon juice
  • 2 cup shredded barbecued chicken
  • 8 frozen spring roll wrappers, thawed
  • 50 gram snow peas, thinly sliced
  • egg white, lightly whisked, to brush
  • vegetable oil, to deep-fry
  • 1/4 cup sweet chilli sauce
  • 8 baby cos lettuce leaves
  • 1/4 cup coriander leaves


Green curry chicken spring rolls
  • 1
    Combine curry paste and 2 tablespoons of the lemon juice in a bowl. Add chicken; mix until well combined.
  • 2
    Place spring roll wrappers on a clean work surface with a corner facing you. Divide chicken mixture and snow peas equally among wrappers. Fold bottom corner over filling, then fold in sides. Brush edges with egg white; roll up firmly to enclose filling.
  • 3
    Heat oil in a wok or heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry spring rolls, in batches, for 3 minutes or until golden. Using a slotted spoon, transfer rolls to paper towel.
  • 4
    Combine remaining juice and sweet chilli in a bowl. Serve spring rolls in lettuce cups with coriander leaves and sweet chilli sauce.


You can use leftover cooked chicken instead of barbecued chicken, if you like.

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