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    Home » Chicken

    May 28, 2017

    Thermomix Chicken Spring Rolls

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    Simple and delicious - you know the drill and honestly these Thermomix chicken spring rolls are just that, simply delicious!  Perhaps a little bit of work to do with the rolling and leaving them in the fridge for an HOUR!  But to beat that you can always make the filling the night before.  Then it's just a simple roll, roll, roll, cook, cook, cook, and then EAT, EAT, EAT!

    My sincere thanks goes to one of our ThermoFunky members, Tania Lee for sharing her beautiful recipe with us.

    I wouldn't bring these ones out at the dinner party unless you are prepared to be rolling spring rolls for every future dinner event!  Although it is a great two part process that can be done day/s before and then put together at the last minute.  In fact it would be easy to have a batch or two of the filling frozen in the freezer and then ready for spring roll weekend dining!

    Below are some great photos on how to get a nice roll on the spring roll so that they look authentic and so that you get the best bang for your bite!

    Thermomix chicken spring rolls

    Rolling Spring Rolls

    Thanks to Tania for this super simple and quick technique of rolling!

    1. Lay the spring roll wrapper in front of you in a diamond.  Spoon mixture into middle as shown below.
      Rolling spring rolls - mixture in centre of wrapper
    2. Once filling is in, fold the bottom up over the filling and then fold the corners into the centre of the spring roll.Rolling spring rolls - folding up the bottom
    3. Once you have folded the corners, roll towards the top of the diamond and then using a little flour and water, paste to "glue" the spring roll closed.
      Rolling spring rolls - rolling to the top and pasting with water

    This will give the spring rolls the perfect seal and looking very authentic!

    Chicken Spring Rolls – ThermoFun

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    Thermomix Chicken Spring Rolls

    Ingredients

    • ½ small cabbage, divided into two equal portions approx. 100-125g each)
    • 6 mushrooms (approx. 20g each)
    • 2 garlic cloves, peeled
    • 20g olive oil
    • 1 spring onion, quartered
    • 1 medium carrot, quartered
    • 1 Chinese sausage, cut into 2cm pieces
    • 300g chicken mince (or pork mince)
    • ¾ teaspoon Chinese five spice, ground
    • 1 teaspoon TM vegetable stock concentrate
    • 40g soy sauce or tamari
    • ½ teaspoon salt
    • ½ teaspoon white pepper
    • 1 tablespoon cornflour mixed in ¼ cup water

    Spring Rolls

    • 1 pkt (20) spring roll pastry sheets
    • 1 tablespoon flour stirred in 1 tablespoon water to make a sticky batter
    • oil for frying

    To serve

    • ThermoFun Sweet Chilli Sauce or soy sauce

    Instructions

    1. Place half the cabbage and 3 mushrooms into TM bowl and chop 1 sec / speed 5. Set aside and repeat with remaining cabbage and mushrooms and set aside.
    2. Place garlic and oil into TM bowl and chop 3 sec / speed 5.
    3. Add spring onion, carrots and Chinese sausage and chop 3 sec / speed 5. Scrape down.
    4. Add chicken mince, Chinese five spice, stock, soy sauce, salt and pepper and sauté 8 mins / 100°C / speed 1 / Reverse.
    5. Add half the cabbage/mushroom mix and the cornflour mixture and with aid of spatula toss through the chicken mince and continue cooking 3 mins /100°C / speed 1 / Reverse.
    6. Add remaining cabbage/mushroom mix and with aid of spatula stir to combine. Continue cooking 2 mins / 100°C / speed 1 / Reverse.
    7. Pour the filling into a large mixing bowl, pushing it up the sides to enable quicker cooling in the fridge. Refrigerate min. 1 hour.
    8. Carefully peel off the sheets of pastry into a pile and wrap a damp tea towel around it if not using straight away.
    9. To roll the spring rolls, place a sheet of pastry in a diamond position in front of you. Spoon approx. 1½ tablespoon of filling in a line in the centre, pull up the bottom to cover the filling and then both sides, then roll it closed using a bit of flour batter to glue it closed. Follow the pictured examples below.
    10. thermofun-chicken-spring-roll-4
    11. Heat oil to a med/hot heat and fry a few at a time. Approx. 4 mins to get to a nice golden brown. Drain and serve with soy sauce or sweet chilli sauce on the side.

    Notes

    Tips for spring roll pastry: take the pastry out of the freezer to defrost on kitchen bench for approx. 1-2 hours. Once defrosted, loosen the top sheet corner approx. 3cm and gently work your way around the square loosening 3-4cm at a time, (going around the square in a circle) until it is completely off. The first top sheet is the trickiest; they loosen off easier after the first.
    Uncooked spring rolls can be refrigerated or frozen for using another time.
    Cooking in an air fryer: preheat to 200°C and cook approx. 5 mins.

    © 2025 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.

    For more great Thermomix tips and recipes join our free monthly newsletter and check out our e-cookbooks.

    If you have enjoyed the Thermomix chicken spring rolls then please consider leaving a comment.  It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.

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    Reader Interactions

    Comments

    1. Lisa S says

      March 22, 2018 at 8:34 pm

      This recipe is such a crowd pleaser, great for parties or when you want a really tasty meal or snack.

      Reply
      • thermofun says

        March 23, 2018 at 2:59 pm

        Thank you Lisa!

        Reply

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