Crispy fried spring rolls

Each portion contains: 505 kJ/120 kcal 10 g protein 2 g fat of which 1 g saturated 15 g carbohydrates 1 g fibre

Servings 4 persons, Preparation time 20 minutes, Cooking time: 5 minutes


  • 120 g cooked chicken breast
  • 1 celery stalk
  • 30 g carrot
  • 30 g mushrooms
  • ½ tsp fi nely chopped ginger
  • 1 tsp sugar
  • 1 tsp chicken stock powder
  • 1 egg
  • 1 tsp corn starch
  • 8 spring roll wrappers


  • Tear the cooked chicken breasts into shreds. Slice the celery, carrot and mushroom into long thin strips.
  • Place the shredded chicken into a bowl and mix with the celery, carrot and mushroom. Add the ginger, sugar and chicken stock powder and stir evenly to make the spring roll filling.
  • Whisk the egg, then add the corn starch and mix to create a thick paste. Set aside.
  • Place some fi lling onto each spring roll wrapper and roll it up, then seal the ends with the egg mixture. For a crispy result, lightly brush the spring rolls with oil.
  • Preheat the Airfryer to 200°C.
  • Place the rolls into the Airfryer basket and slide the basket into the Airfryer. Set the timer for 4 minutes. Serve with sweet chilli sauce.
Crispy Fried Spring Rolls | Philips

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