Side Dish Snack

US Potato Chicken Spring Rolls

  • No Reviews
  • Potato Type: Russet
    Cuisine: Asian
  • Serves: 20 pcs, 40g per piece
    Prep Method: Fried
Share on Print


Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!



  • 400g Chicken Thigh Fillet, chopped finely
  • 200g Hashbrown, crumbled
  • 70g Carrots, peeled, grated
  • 30g Spring Onion, chopped
  • 3g 1/2 tsp Salt
  • 3g 1/2 tsp Black Pepper
  • 5g 1 tsp White Sugar
  • 3g 1/2 tsp MSG
  • 1pc Egg
  • 20 pcs Lumpia Wrapper
  • Oil for frying


  • Sweet Chili Sauce or Thousand Island


  1. Combine all ingredients for the filling. Make sure to slap it in the bowl repeatedly to make it sticky and binded.
  2. Preheat oil to 180°C.
  3. Lay each piece of lumpia wrapper, place some filling in the middle. Brushing some water or egg whites on the sides of the wrapper to seal. Roll, then fold both sides, then roll again to seal. Make sure not to overfill it, it should be atleast 1 inch thick, 4 inch length.
  4. Fry spring rolls for 3-4 minutes until golden brown.


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.