Main content

Pesto Chicken and Spinach Springrolls

For an original and mouth-watering springrolls recipe, try Ming Tsai's pesto chicken and spinach version.


  • 1 pound ground chicken breast

  • ½ pound baby spinach, washed and spun dried, chopped small, 1 cup of whole spinach leaves reserved for plating

  • 1 cup shredded carrots

  • 1 pint pesto

  • 1 package lumpia wrappers

  • 1 egg and 1 tablespoons water for egg wash

  • Juice and zest of 1 lemon


  • 1.

    Preheat a fryer or a stock pot with 3 inches of oil to 350. Fill a bowl with ice and place another bowl with the chicken on top of the ice. Add chopped spinach, carrots and ¾ of the pesto. Mix together. Season and cook a little spoonful to check for seasoning. Layout lumpia wrapper, top with chicken mixture, roll tightly and let rest seam side down. Fry springrolls until golden brown and delicious, about 6-8 minutes and remove to a paper towel-lined plate. Meanwhile, take 2 tablespoons pesto and mix with juice and zest of lemon and toss with 1 cup of spinach, season. To serve, plate a small mound of spinach salad and surround with springroll halves.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings