The ground chicken spring roll

Last week my friend made egg rolls. I can’t have egg rolls because they are fried. I thought I would try something different. Willie purchased some spring roll wrappers a while ago so I thought I would give it a try.

Just made my first batch of #springrolls ever! I feel accomished! #sundaysetup #lunch #mealprep


The ground chicken spring roll
Cuisine: Asian
Author: Angela
Prep time:
Cook time:
Total time:
Serves: 8 servings
  • 1 pound ground chicken breast
  • 16 spring roll wrappers
  • 1 bag 14oz shredded cabbage
  • 1 cup mushrooms, chopped
  • 1/2 cup shredded carrots
  • 1/2 cup white onions, diced
  • bowl of warm water
  1. Sautee the the onion, mushrooms, and carrots in a skillet until onions are translucent.
  2. Add the ground chicken. Cook chicken until cooked through.
  3. When the chicken is cooked, add the entire bag of cabbage. Cook for two minutes and remove from the heat. The cabbage will cook very quickly.
  4. My spring roll wrappers became pliable when dipped in warm water for 30 seconds on each side. Follow the instructions for your wrappers.
  5. Lay the wrapper on a flat surface after dipping in water.
  6. Place a 1/4cup of the mixture into the close to the bottom of the wrapper. Be sure not to put too much filling.
  7. Roll the spring roll up by rolling to the halfway point, then fold the ends in and continue to roll until finished.
  8. Place on a non stick cooking sheet.
  9. Repeat the process until all your filling is gone.
  10. Optional: After all the spring rolls were rolled, I put the cookie sheet under the broiler just to crisp them up. This is not required because the filling is already cooked. If you do broil them, be sure to watch them. I burned my second pan of spring rolls because I was too busy talking.


I was really pleased with how the spring rolls turned out and it didn’t take it as long as I thought. We ate these for lunch for 4 days, with two spring rolls each. I do recommend freezing the spring rolls because the rolls got pretty soggy. They actually fell apart. I should have put them in the freezer and heated them up for lunch. To complete the meal, I made a sesame broccoli and mashed sweet potatoes. I just put my spring rolls over a bed of lettuce and had a really filling and great lunch the entire week.


The hardest part about making the spring rolls? Definitely the rolling.  Ironically, my best one was the first one I made.  After that I started putting too much filling in the rolls and I just couldn’t roll them properly.  I think I got a little too big for my spring rolling britches.  By the time I made it to the end, I barely had enough filling left because I put too much in a few I rolled before.  It’s all a learning experience though.

Which do you prefer: egg rolls or spring rolls?

This week’s sunday set up: spring rolls, …

This week’s sunday set up: spring rolls, roasted chickpeas and vinegar chicken

Happy Sunday everyone! It’s been a pretty uneventful weekend. We were supposed to go to Austin for the Fit Foodie thing but a lot of things got in the away so we had to cancel. That was a bummer because I wanted to meet Allison Sweeney. Instead, we continued on with our normal workouts. Willie is starting to get into marathon training so it’s kind of nice that we can run together. I was doing a recovery run of 6 miles and he did 8 miles. He was all smiles when he was done. It’s Sunday so you know what…

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