Chicken spring rolls are a tasty treat filled with juicy chicken, fresh veggies, and wrapped in crispy thin pastry. Perfect for dipping in your favorite sauce!
Making these rolls is a fun activity! I always end up with a few extra rolls that disappear before dinner. Can’t resist that crunch! 😋
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is a must for these rolls. Feel free to use rotisserie chicken for a quicker option. You can also swap chicken for cooked shrimp, tofu, or even mushrooms for a vegetarian version!
Cabbage: Shredded cabbage provides crunch. If you don’t have it, try using coleslaw mix or even lettuce. Just keep in mind that romaine will wilt more quickly.
Carrots: Fresh carrots bring color and sweetness. For convenience, pre-packaged shredded carrots work well. You could also use bell peppers for a different flavor and texture.
Spring Roll Wrappers: If you can’t find spring roll wrappers, use rice paper for a fresh version. Just soak them briefly to soften, then wrap the filling. They taste great too!
How Do You Assemble Spring Rolls Without Breaking Them?
Assembling spring rolls can be tricky, but with a few tips, you’ll get the hang of it! Start with the wrapper on a clean surface, positioned like a diamond. Make sure not to overfill; just 2-3 tablespoons of filling is enough.
- Keep the wrappers covered with a damp cloth to prevent them from drying out.
- When folding, make sure to fold the bottom over the filling first, then tuck in the sides, and roll tightly to the top corner.
- Seal with a bit of water to ensure they stay together while frying.
Practice makes perfect! Don’t worry if your first few look a bit rough—your flavor will shine through!
How to Make Chicken Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 2 cups cooked chicken breast, shredded or finely chopped
- 1 cup shredded cabbage
- 1 medium carrot, julienned or shredded
- 1/2 cup bean sprouts (optional)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp grated fresh ginger
- 1 tsp sugar
- Salt and pepper to taste
- 10-12 spring roll wrappers
- Vegetable oil for frying
- Water (for sealing wrappers)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 tsp chili flakes or hot sauce (optional)
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp water (to adjust consistency)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10 minutes to cook, so in total, you’ll spend around 30 minutes making these delicious chicken spring rolls. It’s a fun and rewarding process, and you’ll have a tasty snack or meal in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the cooked shredded chicken, shredded cabbage, julienned carrot, optional bean sprouts, chopped green onions, and minced garlic. This creates a colorful and tasty filling for your spring rolls!
2. Season the Filling:
Add soy sauce, sesame oil, grated ginger, sugar, salt, and pepper to the mixture. Stir everything together well so the flavors combine nicely. Give it a little taste to see if you’d like to add a pinch more salt or pepper!
3. Prepare the Wrappers:
Carefully separate the spring roll wrappers and keep them covered with a damp cloth. This prevents them from drying out while you work on the rolls.
4. Assemble the Spring Rolls:
Take one spring roll wrapper and lay it on a clean surface in a diamond shape. Spoon about 2-3 tablespoons of your filling near the bottom corner of the wrapper. Fold that corner over the filling, then tuck in both side corners. Now roll it tightly toward the top corner, sealing the edge with a little water to hold it all together. Repeat this step until all the filling is used up!
5. Heat the Oil:
In a deep frying pan or wok, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C). This step is important for making those lovely crispy spring rolls!
6. Fry the Spring Rolls:
Carefully place the spring rolls in the hot oil, frying them in batches if necessary. Fry until they’re golden brown and crispy, which should take about 3-4 minutes per side. Use a slotted spoon to remove them and drain on paper towels to soak up excess oil.
7. Prepare the Dipping Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, honey or sugar, optional chili flakes, grated ginger, minced garlic, and water. Adjust the consistency by adding more water if it’s too thick, and stir well.
8. Serve:
Arrange your hot chicken spring rolls neatly on a serving plate with the delicious dipping sauce on the side. Happy eating!
Enjoy your crispy and flavorful chicken spring rolls!
Can I Use Raw Chicken Instead of Cooked?
It’s best to use cooked chicken for this recipe. If you only have raw chicken, cook it first by boiling, poaching, or grilling, then shred it before mixing it into the filling.
What If I Don’t Have Spring Roll Wrappers?
No worries! You can use rice paper wrappers for a fresh version of the spring rolls. Just soak them briefly in warm water to soften, then fill and roll as you would with regular wrappers!
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To reheat, simply place them in a hot oven (about 350°F or 175°C) for a few minutes to regain their crispiness, or use an air fryer.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the filling a day in advance. Just store it in the fridge in an airtight container. When you’re ready, assemble and fry the spring rolls as usual!
