Crispy Fried Spring Rolls


120g Cooked Chicken breast, shredded
1 Celery stalk, thin sliced
1 Carrot, thin sliced
1/2 cup Mushrooms, thin sliced
1/2 tsp Ginger, finely chopped
1 tsp Sugar
1 tsp Chicken stock powder
1 Egg, beaten
1 tsp Cornstarch
8 Spring roll wrappers
1/2 tsp Vegetable oil


  1. Make the filling. Place the shredded chicken into a bowl and mix with the celery, carrot and mushrooms. Add the ginger, sugar and chicken stock powder and stir evenly.
  2. Combine the egg with the cornstarch and mix to create a thick paste and set aside.
  3. Place some filling onto each spring roll wrapper and roll it up, sealing the ends with the egg mixture.
  4. Preheat the airfryer to 200 degrees for 3-5 minutes.
  5. Lightly brush the spring rolls with oil prior to placing in the cooking basket.
  6. Serve with sweet chili sauce or soy sauce.