• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Ingredient

  • 8 pieces of spring roll skin
  • Fillings:
  • 20g cabbage
  • 20g carrot
  • 20g onions
  • 20g cucumber
  • 20g spring onions
  • 20g chinese mushrooms
  • 20g sundried tomatoes, chopped
  • 50g cooked chicken breast, shredded
  • 20g crabmeat, blanch with hot water and drain
  • 1 avocado, cubed and sprinkle with lemon juice to prevent discolouring
  • 1 level tsp five spice powder
  • Salt & pepper to taste
  • Oil


  1. Shred all the vegetables and saute with two tbsp of oil.
  2. Add the chicken, crabmeat and stir in the five spice powder and seasonings.
  3. Mix in the avocado last.
  4. Using two sheets of spring roll skin, spread the fillings and wrap neatly.
  5. Pour oil into wok and deep-fry spring rolls till golden brown.
  6. Drain and cut into halves.

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