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.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 275kj
  • Fat Total 16g
  • Saturated Fat 3g
  • Protein 12g
  • Carbohydrate 19g
  • Sugar 0g
  • Sodium 468mg

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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