Description
Chicken spring rolls are a classic appetizer known for their crispy golden exterior and flavorful, juicy filling. These delicious rolls are stuffed with seasoned chicken, fresh vegetables, and aromatic spices, then fried or baked to perfection. Whether served as a snack, appetizer, or light meal, these spring rolls pair beautifully with a variety of dipping sauces like sweet chili, hoisin, or peanut sauce. Perfect for parties or casual dinners, this easy-to-follow recipe ensures a delightful crunch in every bite.
Ingredients
For the Filling:
- 1 lb (450g) chicken breast – cooked and shredded
- 1/2 small cabbage – finely shredded
- 1–2 medium carrots – julienned or grated
- 2–3 spring onions – chopped
- 2 garlic cloves – minced
- 2 tbsp soy sauce – for seasoning
- 1 tbsp oyster sauce – for added depth of flavor (optional)
- 1/2 tsp black pepper – for seasoning
- 1/2 tsp salt – or to taste
- 1 tsp sesame oil – enhances aroma and taste
- 1 tbsp cornstarch – to help bind the filling
For Wrapping & Frying:
- 10–12 spring roll wrappers (rice paper or flour-based)
- 1 egg white or cornstarch slurry (for sealing the rolls)
- Vegetable oil (for frying)
Dipping Sauces (Optional):
- Sweet chili sauce
- Hoisin sauce
- Peanut sauce
- Soy sauce with ginger
Instructions
Step 1: Prepare the Chicken Filling
- Cook the chicken: Boil, grill, or pan-fry the chicken breasts until fully cooked. Let them cool, then shred them using two forks.
- Sauté the aromatics: Heat 1 tsp oil in a pan over medium heat. Add minced garlic and chopped spring onions. Sauté for about 1 minute until fragrant.
- Cook the vegetables: Add shredded cabbage and carrots. Stir-fry for 2-3 minutes until slightly softened but still crunchy.
- Season the filling: Add the shredded chicken, soy sauce, oyster sauce, black pepper, and salt. Mix well and cook for another 2 minutes.
- Thicken the filling: Dissolve cornstarch in 1 tbsp water, then mix it into the filling. This helps the ingredients stick together, making it easier to wrap. Remove from heat and let the filling cool.
Step 2: Wrapping the Spring Rolls
- Prepare the wrappers: If using rice paper, dip each wrapper in warm water for 5-10 seconds until pliable. For flour wrappers, keep them covered to prevent drying out.
- Add the filling: Place about 2 tbsp of filling in the center of the wrapper.
- Roll the spring roll:
- Fold in the sides of the wrapper.
- Roll from the bottom upwards, keeping it tight.
- Seal the edge with a bit of egg white or cornstarch slurry.
- Repeat for all rolls. Place them seam-side down on a plate.
Step 3: Cooking the Spring Rolls
Option 1: Deep Frying
- Heat oil in a deep pan to 350°F (175°C).
- Carefully add the spring rolls in batches, frying for 3-4 minutes until golden brown and crispy.
- Remove and place on a paper towel to drain excess oil.
Option 2: Baking (Healthier Option)
- Preheat oven to 375°F (190°C).
- Brush the spring rolls lightly with oil and arrange them on a baking sheet.
- Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
Notes
- Prevent sogginess: Drain excess moisture from the filling before wrapping to keep the rolls crispy.
- Freezing option: Uncooked spring rolls can be frozen and fried straight from the freezer (just add 1-2 extra minutes to the frying time).
- Alternative fillings: Add mushrooms, bean sprouts, or glass noodles for a different texture.
- Make it spicy: Add chopped chili or a dash of Sriracha to the filling for a spicy kick.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Cuisine: Asian, Chinese, Vietnamese
Nutrition
- Serving Size: 2-3 rolls per serving
- Calories: 120-150
- Fat: 6g
- Carbohydrates: 14g
- Protein: 8g