A great evening meal from Malaysia....originally modified and created by me :-)


  • 40 spring roll skins (ready made)

  • 400 gm cabbage (chop finely)

  • 150 gm carrot (grate)

  • 2 tbsp chicken seasoning

  • 1 tbsp iodized salt

  • 1 tbsp pepper

  • 100 gm onions (blend)

  • 50 gm garlics (blend)

  • 250 chicken meat (blend)

  • Oil to deep fry

  • 2 nos eggs

  • 200 gm breadcrumbs


  • 1.

    Heat the pan with sufficient oil.

  • 2.

    Blend onions, garlics, and chicken meat together until fine and pour into the pan. Fry until the smell of onions come out.

  • 3.

    Put in the salt, seasoning, and pepper to taste. Stir for a while and add cabbage and carrot immediately.

  • 4.

    Stir for three to four minutes and put aside. Leave it to cool.

  • 5.

    Beat the eggs just nice to coat the rissole.

  • 6.

    Take one sheet of rissole skin and put about half of tablespoon at the corner of the skin. Fold the skin upward and roll it. Dip the spring roll into the eggs and quickly roll into the breadcrumbs.

  • 7.

    Ready to deep fry and serve hot.

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 3405kj
  • Fat Total 237g
  • Saturated Fat 24g
  • Protein 270g
  • Carbohydrate 35g
  • Sugar 1g
  • Sodium 1477mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Rissole can also be used instead of spring roll skin

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