In Mauritius, spring rolls — or “rouleaux de printemps” as many call them — are a classic at family gatherings, street food stalls, and even birthday tables. Crispy on the outside and filled with a simple mix of chicken and fresh vegetables, they’ve become a snack everyone loves to grab the moment they’re fried. Whether dipped in chili sauce or eaten on their own, these golden rolls carry the same joy of sharing food together. Making them at home is not only budget-friendly but also lets you adjust the flavors just the way we Mauritians like — bold, savory, and full of crunch.
Place your spring roll wrapper in a diamond shape.
Add your filling near the bottom corner.
Add flour mixture to the two bottom corners and fold the bottom corner up over the filling.
Get all the filling within the pastry sheet.
Fold the right corner across tightly.
Fold the left corner across to secure.
Brush the remaining visible pastry strip lightly with the flour-water mix.
Roll the wrapper upwards, keeping it snug.
Roll all the way to the end — done!
Crispy Chicken Spring Rolls
Ingredients
For the filling:
- 250 g ground chicken
- 1 cup cabbage finely shredded
- 1 medium carrot grated or julienned
- ½ cup corn kernels
- 1 egg optional, for binding if filling is dry
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp sesame oil
- ½ tsp ground black pepper
- ¼ tsp MSG optional, but recommended for flavor boost
For assembling & frying:
- 20 spring roll wrappers
- 2 tbsp flour mixed with 2 tbsp water for sealing
- Oil for deep frying
Instructions
- Prepare the filling – Heat a small amount of oil in a pan. Cook the garlic and ginger until fragrant. Add ground chicken and stir-fry until no longer pink.
- Add the vegetables – Mix in cabbage, carrots, and corn. Stir-fry for 3–4 minutes until just tender.
- Season – Stir in soy sauce, oyster sauce, sesame oil, MSG, and black pepper. If the filling looks too dry, stir in a lightly beaten egg and cook until set. Let mixture cool completely.
- Assemble rolls – Place a wrapper on a flat surface with one corner pointing toward you. Add 2 tbsp of filling near the bottom corner. Fold the bottom up, fold in the sides, and roll tightly. Seal the edge with the flour paste. Repeat for all wrappers.
- Fry – Heat oil to 175 °C (350 °F). Fry spring rolls in batches until golden and crispy, about 3–4 minutes per side. Drain on paper towels.
- Serve – Enjoy hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Did you make this recipe?
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