These Chicken Spring Rolls are crispy, fresh, and packed with savory chicken, veggies, and herbs! They’re perfect for dipping in a tasty sauce.
Making them is a fun and easy way to get the kids involved in the kitchen. Trust me, watching them roll these up can lead to some giggles! 🥢
I love serving these for a quick snack or as an appetizer at parties. They’re always a hit and disappear fast, so I often make a double batch just in case!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is perfect for this recipe. If you want a leaner option, turkey works well too. For a vegetarian version, try using tofu or tempeh instead, simply cut them into small pieces and cook them similarly.
Cabbage: Shredded cabbage is essential for crunch. You can substitute it with finely shredded bok choy or even coleslaw mix if that’s what you have at hand.
Carrots: Freshly shredded carrots add sweetness. If you’re short on fresh veggies, you could use frozen shredded carrots; just make sure to thaw and drain them first.
Spring Roll Wrappers: The traditional wrappers are great for frying. You could also use rice paper if you prefer a lighter option, but these won’t give you the same crispy texture when fried.
How Do You Get the Perfect Crispiness While Frying Spring Rolls?
Frying spring rolls can be a little tricky, but with the right technique, you’ll get that golden, crispy exterior. First, heat enough vegetable oil in a deep pan or wok so the rolls can be submerged. This ensures even cooking and crispy results.
- Use medium-high heat—too hot, and the outsides will burn before the insides cook.
- Fry in small batches to avoid lowering the oil temperature; overcrowding can make them soggy.
- Check for doneness by looking for a golden brown color and an audible crunch when tapping.
How to Make Chicken Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb (225g) boneless, skinless chicken breast, finely chopped or ground
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber or green onions
- 1/4 cup bean sprouts (optional)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 12 spring roll wrappers
- Vegetable oil, for frying
- 1 egg, beaten (for sealing the rolls)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar or honey
- 1 garlic clove, minced
- 1 tsp chili flakes or fresh chopped chili (optional)
- 1 tsp grated ginger
- 1 tbsp chopped fresh cilantro or green onions
How Much Time Will You Need?
This recipe will take about 30 minutes in total—10 minutes for prep and around 20 minutes for cooking. You’ll spend some time sautéing the filling and then frying the rolls until they are golden and crispy!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating a tablespoon of vegetable oil in a pan over medium heat. Once the oil is hot, add the minced garlic and sauté it until it becomes fragrant. Next, toss in the chopped chicken breast, soy sauce, oyster sauce, sesame oil, and black pepper. Stir-fry everything until the chicken is fully cooked, which should take about 5-7 minutes.
2. Add the Vegetables:
Once the chicken is cooked, add the shredded cabbage, carrots, cucumber or green onions, and bean sprouts (if you’re using them). Cook this mixture for another 2-3 minutes, just enough for the veggies to soften slightly but still remain crispy. When done, remove it from the heat and let it cool for a few minutes.
3. Wrap the Spring Rolls:
While the filling cools, prepare the spring roll wrappers as instructed on the package. It’s usually a good idea to keep them covered with a damp cloth so they don’t dry out. Take one wrapper and place it on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of the filling near the corner closest to you. Then, fold that corner over the filling, bring the side corners toward the center, and roll tightly towards the opposite corner. Brush the final corner with beaten egg to seal the spring roll properly. Repeat this process with the remaining wrappers and filling.
4. Frying the Spring Rolls:
Now it’s time to fry! Heat vegetable oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, carefully place the spring rolls in the oil in batches. Fry them for about 3-4 minutes or until they turn golden brown and crispy, turning them occasionally to ensure even cooking. Once fried, place them on paper towels to drain any excess oil.
5. Make the Dipping Sauce:
While the spring rolls cool, whisk together all the ingredients for the dipping sauce in a small bowl. Adjust the seasoning according to your taste—it’s meant to complement the flavors of the spring rolls!
6. Serve:
Once everything is ready, serve the crispy chicken spring rolls hot with the delicious dipping sauce on the side. Enjoy!
Your homemade chicken spring rolls are ready to be devoured! Share them with friends or keep them all for yourself—either way, they’re a tasty treat!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Shredded or chopped leftover cooked chicken is a great shortcut. Just make sure to sauté it briefly with the other ingredients to heat through and incorporate the flavors.
What Can I Use Instead of Spring Roll Wrappers?
If you can’t find spring roll wrappers, rice paper is a good alternative, but it won’t get as crispy when fried. Alternatively, use phyllo dough for a different texture—just layer a few sheets and cut them to size before wrapping the filling.
How to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot oven or air fryer for a few minutes until crispy again, instead of microwaving to avoid sogginess.
Can I Make These Vegetarian?
Definitely! Substitute the chicken with tofu, tempeh, or additional vegetables like mushrooms and bell peppers. Use a plant-based soy sauce for flavor, and you’ll have a delicious vegetarian option!
