Yellow Chicken Curry Spring Rolls

To make the yellow curry Paste:

5 shallots

3 stalks of lemongrass (white part only)

2 tablespoons of curry powder (I used Keens)

1 teaspoon of cumin seeds or ground cumin

2 teaspoons of coriander seeds and finely chopped fresh coriander

1 teaspoon of peppercorns

2cm piece of ginger

6 cloves of garlic

2cm piece of fresh tumeric

5 dried chillis

60g of garlic olive oil


In a food processor blend all ingredients including oil.

Fry spice mix for a few minutes and transfer to a clean jar.

To make the Spring Roll Filling


  • 500g of chicken mince
  • 2 cups of finely shredded cabbage
  • 2 carrots grated
  • 1 packet of Ayam Coconut Milk Powder
  • 1/2 cup of water
  • Salt to taste
  • 2-3 teaspoons of your spice paste


  1. Fry chicken mince and spice paste until mince is cooked through.
  2. Add in cabbage, carrot and salt. Cook until cabbage and carrot have wilted.
  3. Add coconut milk powder and water
  4. Cook gently and ensure you mix thoroughly. This should take 5-10 minutes on low heat.
  5. Place filling on a baking tray to cool in the fridge.

To assemble Spring Rolls


  • Spring Roll wrappers
  • Flour and water (mix to make a paste like glue to seal spring rolls
  • Cooled Filling


  1. Take a Spring Roll wrapper and turn on an angle to face you almost like a diamond shape.
  2. Place a small strip of filling in the bottom corner.
  3. Roll the wrapper over the filling, then roll the sides in and continue rolling.
  4. Once you are almost at the end, seal the edges with the flour paste and roll to seal.
  5. Place on a lined baking tray.
  6. Continue the process until all filling is used up
  7. Spray the spring rolls or brush lightly with oil
  8. Bake in a 170 degree oven for 15-20 minutes turning once
  9. Serve with your choice of dipping sauce

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