If you’re craving a crunchy, golden bite that’s absolutely packed with flavor, you’re about to fall in love with these Chicken Spring Rolls. Each roll is brimming with tender, seasoned chicken and crisp veggies, all wrapped up in a delicate shell that fries up ridiculously crisp. Whether you’re cooking up an appetizer spread for friends or just need a way to use up leftover chicken, Chicken Spring Rolls always manage to steal the show!
Ingredients You’ll Need
There’s real beauty in how a handful of everyday ingredients can transform into something crave-worthy. Each one, from the carrots to the sauces, brings its own character—crunch, savor, or a burst of color—to make these spring rolls sing.
- Vegetable oil: Perfect for both sautéing the filling and delivering that irresistible crispy skin when frying.
- Ground chicken or finely chopped cooked chicken: The heart of these rolls—go for ground for extra moisture, or use leftovers in a pinch.
- Shredded cabbage: Adds bulk, freshness, and snappy texture to every bite.
- Shredded carrots: Bring subtle sweetness and vibrant color, balancing the savory notes.
- Green onions: Lend a mild onion flavor and bright green flecks throughout the filling.
- Garlic: A little minced garlic goes a long way in boosting the savory depth.
- Soy sauce: Provides that salty, umami backbone classic in Asian-inspired fillings.
- Oyster sauce: Adds a touch of rich, slightly sweet complexity (find it in the Asian aisle—it’s so worth it).
- Sesame oil: Just a drizzle for amazing aroma and nutty flavor in the mix.
- Ground black pepper: A little hint of spice keeps the flavor lively.
- Spring roll wrappers: Find these in the refrigerated section—they crisp up beautifully and hold everything together.
- Oil for frying: Enough to get your rolls golden all the way around; use any high-heat neutral oil.
How to Make Chicken Spring Rolls
Step 1: Cook the Chicken
Begin by heating a tablespoon of vegetable oil in a large skillet over medium heat. Add the ground chicken (or finely chopped pre-cooked chicken, if that’s what you have) and break it up with a spatula as it cooks. You want to see all that pink disappear and just a little browning for extra flavor—about 5 to 7 minutes does the trick.
Step 2: Sauté the Vegetables
Next, stir in the minced garlic, shredded cabbage, carrots, and green onions. Everything will start to smell incredible! Cook for 3 to 4 minutes, just until the cabbages and carrots soften and meld into the chicken, but still have a little crunch.
Step 3: Season the Filling
Add the soy sauce, oyster sauce, sesame oil, and ground black pepper directly to the skillet. Give everything a good mix so those sauces coat the filling. Keep the heat on for another 1 to 2 minutes so the flavors really come together. Once done, take the pan off the heat and let the filling cool enough for easy handling.
Step 4: Roll Up!
Now for the fun part—assembling your Chicken Spring Rolls. Lay a spring roll wrapper flat on a clean surface with a corner pointed towards you, like a diamond. Spoon about 2 tablespoons of filling onto the bottom third of the wrapper. Fold up the corner over the filling, then fold in both sides snugly. Roll it up as tightly as you can, sealing the edge with a bit of water so it sticks shut. Repeat with the rest of the filling and wrappers.
Step 5: Fry to Golden Perfection
Heat about 2 inches of neutral oil in a deep skillet or pot to 350°F. Slide your assembled spring rolls in gently, working in batches so you don’t overcrowd the oil. Fry each roll for 3 to 4 minutes, until they puff and turn a gorgeous golden brown. Drain them on paper towels to soak up the extra oil and keep them nice and crisp.
How to Serve Chicken Spring Rolls
Garnishes
For a finishing touch, try sprinkling a few sliced green onions, a handful of fresh cilantro, or toasted sesame seeds over the platter. These add a pop of color and just a little extra flavor to every bite of Chicken Spring Rolls.
Side Dishes
Chicken Spring Rolls are fantastic alongside a bowl of steamed jasmine rice or a simple cucumber salad. If you’re serving them for a party, pair with a bright mango salad or a tangy Asian slaw for a refreshing contrast.
Creative Ways to Present
Impress your guests by serving the rolls upright in a glass or cup lined with lettuce leaves—perfect for dipping and eating. You can also artfully stack them on a large platter with bowls of sweet chili sauce and soy for easy communal snacking.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Spring Rolls will stay crisp for a day in the fridge, stored in an airtight container lined with paper towels. After that, they tend to soften, but they’re still delicious with a quick reheat.
Freezing
These rolls freeze beautifully before or after frying. To freeze, arrange the uncooked or cooked (and cooled) rolls on a baking sheet and freeze until solid, then transfer to a zip-top bag for up to two months. Cook straight from frozen—no need to thaw first!
Reheating
To bring back their signature crunch, pop leftover (or frozen) Chicken Spring Rolls in a 375°F oven or air fryer for 8 to 10 minutes. They’ll be nearly as crisp and tasty as when freshly fried.
FAQs
Can I make Chicken Spring Rolls in advance?
Yes! You can assemble the rolls a few hours ahead and keep them covered in the refrigerator until ready to fry or bake. That way, you can serve them fresh and crisp just when you need them.
Are spring roll wrappers the same as egg roll wrappers?
Spring roll wrappers are usually thinner and crisper than egg roll wrappers, which are a bit more doughy. For Chicken Spring Rolls, look for the thin wheat-based wrappers in the refrigerated section of most grocery stores or Asian markets.
Can I bake these Chicken Spring Rolls instead of frying?
Absolutely! Brush (or spray) rolled spring rolls lightly with oil, then bake at 400°F for 15 to 18 minutes, flipping halfway through. You’ll get a lighter, crisp outer shell with much less oil.
Do I have to use ground chicken?
Nope! Shredded cooked chicken works wonderfully as well. This shortcut makes Chicken Spring Rolls a great way to use up leftover rotisserie or poached chicken.
What dipping sauces go well with Chicken Spring Rolls?
Sweet chili sauce is a classic, but regular soy sauce, hoisin sauce, or even a spicy peanut sauce make fantastic pairings. A little mix-and-match keeps things interesting.
Final Thoughts
Whether you’re making a platter for a party or sneaking a few as a late-night treat, these Chicken Spring Rolls are sure to please. Give them a try—they might just become your new favorite appetizer, and everyone will be clamoring for seconds!
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Chicken Spring Rolls Recipe
- Total Time: 40 minutes
- Yield: 12 spring rolls 1x
- Diet: Non-Vegetarian
Description
These homemade Chicken Spring Rolls are a crunchy and flavorful Asian appetizer perfect for any occasion. Filled with a savory chicken and vegetable mixture, these crispy rolls are sure to be a hit at your next gathering.
Ingredients
For the filling:
- 1 tablespoon vegetable oil
- 1 lb ground chicken or finely chopped cooked chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground black pepper
Additional:
- 12 spring roll wrappers
- oil for frying
Instructions
- Cook the Filling: Heat vegetable oil in a skillet, cook chicken until no longer pink. Add garlic, cabbage, carrots, and green onions; cook until soft. Add soy sauce, oyster sauce, sesame oil, and pepper. Mix and cook briefly. Remove from heat and cool slightly.
- Wrap the Spring Rolls: Place a wrapper on a surface, spoon filling onto bottom third. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal with water. Repeat for remaining wrappers.
- Fry the Spring Rolls: Heat oil to 350°F, fry rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels. Serve warm with dipping sauce.
Notes
- For a lighter version, bake the spring rolls at 400°F for 15–18 minutes, flipping halfway through.
- You can also use pre-cooked shredded chicken to save time.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
