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
Scale
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
