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Spring Rolls

Prep time: 30 mins
Cook: 20 mins
Servings: 3–4
Total: 50 mins


  •       20 Spring roll wrappers 
  •       6 King Chef Canned Shiitake Mushrooms 
  •       230g skinless, boneless chicken thighs
  •       110g raw Sea Chef Shrimp, deveined 
  •       600g cabbage shredded
  •       1 teaspoon sea salt
  •       1 1/2 tablespoons cornstarch mixed with 3 tablespoons of mushroom soaking liquid
  •       1 egg
  •         2 tablespoons onion
  •       2 teaspoon garlic
  •       ¼ cup celery
  •       2 tablespoons oyster sauce
  •       1 teaspoon spring onions
  •       1 tablespoon shaoxing wine
  •       2 tablespoon of dark soy sauce

King Chef Shitake Mushroom


  1. Heat the pan with some oil and put 2 tbsp of onion. Add 1/4 cup of celery and 2 tsp. of garlic. 
  2. Add the chicken thighs, then pour the 1 tbsp of light soy sauce and oyster sauce , stir fry and season with white pepper and salt. 
  3. Cook for a minute, and add 2 tbsp of dark soy sauce.
  4. When it turns into brown, add the King Chef Shitake Mushroom, shrimp and season with sugar. 
  5. Pour 1tbsp. of shaoxing wine, put the shredded cabbage and gently pour cornstarch slurry and stir fry until softens. Add 1/4 cup spring onions, onions leaks and stir again. 
  6. Place around 2 spoon of filling into the center of the spring roll. Tuck in the sides and roll it up, sealing the edges wit flour mixture.. 
  7. Pour enough oil into the pot, and throw spring roll until the skin is golden and crispy. Drain on a paper towel and serve.