Sesame Chicken in Spring Roll Cups

Date: 04 May 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Starters & Soups 0


This sesame chicken is pretty served in its own little spring roll cups.  As per my note below,  I find that Vietnamese spring roll wrappers stick to teeth when eating.  That was my opinion.  Maybe it was the brand that I used.  So if you do come across Chinese ones but which are gluten free, it would be better.

But even for the sake of esthetics, I love the way this Chinese dish is presented!  So warn your guests!


  • 6 to 8 Vietnamese spring roll wrappers (ensure they are gluten free)
  • 1 tbsp peanut oil
  • 1 chicken breast, cut into small cubes
  • 1 tbsp sesame oil
  • 2 tbsp GF soy sauce
  • 2 tbsp GF flour
  • 2 tbsp corn starch
  • 2 tbsp water
  • 1/2 tsp baking powder
  • Scant 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp crushed chilies

Ingredients for the Sauce

  • 1 tbsp sesame oil
  • 3/4 cup water
  • 1tsp grated ginger
  • 2 cloves garlic
  • 1 tbsp rice vinegar
  • 1/4 cup sugar
  • 1/2 tbsp sriracha sauce
  • 1 1/2 – 2 tbsp light GF soy sauce
  • 1 1/2 tbsp corn starch
  • 1/4 cup green onions sliced
  • 1 tbsp sesame seeds, roasted


Preheat oven to 150C.

Start by preparing the spring roll cups. Follow the instructions on the back of the packet as you need to soften them if they are the dried spring rolls. Once softened, brush with peanut oil on both sides and place the spring roll wrapper in greased ramekin moulds to form cups.  Place in the oven until the spring roll cups harden and colour slightly. Leave to cool.  They will contract slightly as they are cooling and so they will be easier to remove from the ramekins.  Another way would be to drape them over the upturned ramekin. i.e. on the outside rather than the inside.  You can experiment to see which works best for you. Whichever way, be very gentle as they are very fragile and break easily.

In the meantime, marinade the chicken. Mix the sesame oil, GF soy sauce, GF flour and starch, water, baking powder and baking soda, salt and chillies together.  Put in a freezer bag, add the chopped chicken and leave to marinade, for at least 30 minutes.

Whilst the chicken is marinating, you can prepare the sesame sauce. Mix the above ingredients with the exception of the soy sauce and cornstarch in a saucepan. Bring to a rolling boil and then lower the heat and leave to simmer for about 10 minutes.  Then mix the cornstarch with the soy sauce in a bowl, and slowly start pouring this into the sauce whisking continuously. The sauce will start to thicken very quickly so you have to be careful not to let it burn. Stir in the sesame seeds. Remove from heat but keep warm.

Heat some frying oil and deep fry the chicken pieces until golden brown. Drain on kitchen paper. When you finish frying all the chicken, toss it in the sesame sauce until it is completely coated. Scoop some into each spring roll cup and garnish with some chopped green onions.

photo 2(36)

Note - Vietnamese spring roll wrappers have a tendency to stick to your teeth when eating since they are made with rice paper.  They also take longer to cook, whilst Chinese ones do not, but the latter may have gluten, so do check the label carefully.

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