Stuffed Spring Rolls with Homemade Wonton Wrappers

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Dietary: Kosher, Peanut-Free, Tree-Nut Free

A savory blend of chicken and veggies, stuffed into a tasty, crispy shell. We bet you didn't realize you could make these little wrappers at home!

Prep: 20 min
Total Time: 1 h 10 min
Yield: 8 rolls


  • 1-1/2 cup Hodgson Mill All Purpose White Flour
  • 1/2 tsp. salt
  • 2 eggs, beaten until foamy
  • 3/4 cup water, cold
  • 8 oz chicken, cooked and shredded
  • 2 Tbsp. soy sauce
  • 1 egg white
  • 1 Tbsp. Hodgson Mill Corn Starch
  • 1 Tbsp. olive oil
  • 2 cups vegetables, 1/3 cup each scallions, mushrooms, bean sprouts, pea pods, celery, and bok choy
  • 2 cloves garlic, finely chopped


  • Place flour in a large mixing bowl. Add salt and make a well in center of the mixture. Add eggs, mixing well. Add water, kneading mixture until it becomes soft. Turn onto a floured board and knead until smooth and elastic. Cover and allow to rest for 45 minutes.
  • To make filling, blend chicken with soy sauce, egg white and corn starch. Heat olive oil in a medium-sized pan. Quickly saute chicken mixture and add vegetables. Cook until vegetables are very tender and mixture is soft.
  • Turn spring roll dough onto floured board and divide into 8 pieces. With a rolling pin, roll until dough is very thin, almost transparent. Dust on both sides with flour and allow to stand for an additional 10 minutes to stiffen. Place 1/8 of vegetable mixture into the corner of each skin. Overlap sides and roll tightly.
  • In a wok or other heavy pan, heat the vegetable oil to 375 degree F. Fry egg rolls until well browned, turning often, about 5 minutes.