Recipe courtesy of Ching He-Huang

Spiced Chicken and Shrimp "Egg" Rolls

This is a great appetizer and is my take on the Classic American Egg Roll. My version is a large double wrapped spring roll that has an egg "crepe" inside. It is really filling and tasty. I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is more-ish indulgent appetizer. For larger crowds get ahead by making them in advance and place on a floured tray covered in cling film and fry fresh before serving. Or for home freezing, you can lose the egg crepe and fry from frozen.
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  • Level: Intermediate
  • Total: 55 min
  • Prep: 40 min
  • Cook: 15 min
  • Yield: 2 servings
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1 tablespoon peanut oil

1 tablespoon grated ginger

2 cloves garlic, finely chopped

1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips

1 teaspoon Chinese five-spice powder

4 large shrimp, shells and tails removed, deveined

1 tablespoon Shaosing rice wine or dry sherry

1 tablespoon low-sodium light soy sauce

1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)

1 teaspoon sriracha

Egg "Crepe":

2 free-range or organic eggs

1 pinch sea salt

1 pinch ground white pepper

2 tablespoons peanut oil or vegetable oil


2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced

1 spring onion, julienned

1/2 small handful beansprouts

1/2 small carrot, julienned

1/4 red pepper, deseeded, julienned

Peanut oil, for frying

2 tablespoons oyster sauce

Frying and Assembly:

14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying

Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)

1 egg, beaten, for sealing rolls 

2 scallions, julienned, soaked in ice-cold water to make curls

Sweet chili sauce


  1. For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool.
  2. For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg "crepe". Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil. 
  3. For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside.
  4. For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings. 
  5. Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.