A well seasoned chicken spring roll recipe incorporating fresh vegetables. This pastry filled roll is perfect for a snack or as a starter.


  • 500g lean chicken, cut into short strips
  • 1 teaspoon mixed masala
  • ½ teaspoon chilli powder
  • ¼ teaspoon mixed cumin and coriander powder
  • 3mls turmeric powder
  • 1 tablespoon oyster sauce
  • ½ tablespoon  soy sauce
  • 1 teaspoon sugar
  • Salt to taste
  • 1 cup cabbage, shredded
  • 2 carrots, peeled and sliced finely
  • 1 sprig of spring onions, finely chopped
  • 1 teaspoon mixed ginger and garlic paste
  • 3 tablespoons oil
  • Spring roll pastry (samoosa pastry is better as it doesn’t hold any oil)
  • Oil for deep frying
  • 3 tablespoons lentil sprouts
  • 1 tablespoon of flour mixed with a little water to form a paste


  1. Combine the chicken, salt, ginger and garlic paste together in a bowl.
  2. Add chili powder, masala (curry powder), cumin and coriander powder.
  3. Mix well to ensure an even distribution of seasoning.
  4.  Heat oil in a pan and stir the marinated chicken.
  5.  Cook until the chicken is a done.
  6.  Stir in the shredded cabbage, carrot, lentil sprouts.
  7. Add the oyster sauce, soy sauce and sugar.
  8.  Mix well to ensure that mixture is evenly coated with the spices.
  9.  Remove from heat and allow the mixture to cool.
  10.  Spoon a little of the mixture into the pastry, roll the pastry lengthwise to form elongated finger like shapes.
  11. Ensure that the ends are tucked in. Seal the edges with the paste.
  12.  Deep fry until golden brown.

Chicken can be substitute for any other meat variety’s or soya products