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Dashing Camilla’s Chicken & Veg Spring Rolls

What could be more satisfying than holding something and eating it?

It’s the pinnacle of minimalism. There are no utensils or cutting required; simply grab and eat. I have a long list of favourite handhelds, but I think these chicken & Veg spring rolls by Dashing Camilla are my absolute favourite. No matter how much I’ve had to eat, spring rolls are the one thing I can never say no to.

With the global pandemic, this is a fun recipe for a date night or even a girl’s night in. Keep warm and safe and enjoy these in the comfort of your own home.



1 tbsp. oil

2 garlic cloves, finely chopped or minced

400g of chicken mince or ground pork

1½ cups of shredded carrot (1 large or 2 small)

1½ cups (packed) shredded cabbage of your choice

1 tbsp. chilli, chopped

1 tbsp. chives, chopped

2 tbsp. spring onions, chopped

2 tbsp. coriander, chopped

2 tbsp. ginger, chopped

2 tsp cornflour / corn starch

2 tsp soy sauce (light or all-purpose is best, dark is also ok)

Spring Roll:

35-40 spring roll wrappers (found in Spar Freezer Section)

1 egg mixed with 1 tbsp. of water (for sealing the rolls) Veg oil for frying OR oil spray for baking

Sweet and Sour Sauce:

2 tsp cornflour / corn starch

2 tbsp. water

2 tbsp. tomato sauce

See Also

2tsp soy sauce

½ cup apple cider vinegar

⅓cup sugar (adjust to taste)



  1. Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, and then add the chicken. Cook, breaking it up as you go until it turns white.
  2. Add the carrots and cabbage, cook for 3 minutes or until veggies are wilted. Add chilli, chives, spring onion and coriander. Add cornflour and soy sauce and cook for 1 minute until the liquid is gone. The filling should not be watery, it should be kind of sticky.
  3. Cool the filling completely (hot filling will cause the spring roll to burst open)

Spring Roll:

Frying Option

  1. Mix egg and water in a small bowl (for sealing rolls)
  2. Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
  3. Place the wrapper SMOOTH SIDE DOWN in a diamond position. Place a very heaped spoon of filling on the bottom. Roll up halfway, fold the sides in, and then finish rolling. Use the egg wash to seal.
  4. Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium-high until hot.
  5. Carefully place spring rolls in the oil (about 4-5 at a time) and cook, occasionally turning them, until deep golden – around 1½ – 2 minutes.
  6. Repeat with the remaining spring rolls. Serve while hot with sweet and sour sauce.

Baking option

  1. Place Spring rolls on a rack and places the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200⁰C / 400⁰F (standard) OR 180⁰C / 350⁰F (fan / convection) for 20-25 minutes until golden and crispy – no need to turn.

Sweet & Sour Sauce:

Mix all the ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, and then simmer until it thickens to taste (about 3-5 minutes)

Follow the video: https://www.instagram.com/tv/B_k6gAqAnMs/?hl=en

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