These Chicken Spring Rolls are crispy on the outside and filled with tender chicken and fresh veggies. They’re perfect as a snack or a light meal!
Rolling them up is fun, and you’ll love the crunch when you bite in! I like to dip mine in some sweet chili sauce for a zesty kick—so good!
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for holding everything together. You can find them in Asian grocery stores. If you can’t find them, you could use rice papers or even crepes as a substitute, but the texture will differ.
Cooked Chicken: I like using rotisserie chicken to save time. Shredded leftover chicken or cooked turkey works just as well. For a vegetarian option, you can use tofu or a mix of mushrooms and other veggies.
Shredded Cabbage: Green cabbage is great, but you can use napa cabbage or even a mix of coleslaw if that’s what you have. It adds crunch and texture to your rolls.
Bean Sprouts: These give a nice crunch! If they’re not available, you can skip them or try using water chestnuts for a similar crunch.
Sesame Oil: This ingredient adds a lovely nutty flavor. If you’re out, a bit of vegetable oil can work, but it will lack the distinct taste. You can also try peanut oil for a different flavor twist.
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky. Here’s how to do it right. Start with a damp surface to keep the wrapper from sticking. Lay the wrapper down so it looks like a diamond. Place the filling at the bottom and don’t overfill; about 2 tablespoons is ideal. Fold the bottom over the filling, tuck in the sides, and roll tightly towards the top. Brush the top edge with beaten egg to help seal it.
- Keep your wrappers covered with a damp cloth while you work to prevent them from drying out.
- If you’re struggling to keep them together, double-check that they’re sealed well at the top before frying.
How to Make Chicken Spring Rolls?
Ingredients You’ll Need:
For the Spring Rolls:
- 12 spring roll wrappers
- 1 cup cooked chicken breast, finely shredded
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cup bean sprouts
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1 tsp grated ginger
- 1 egg (beaten, for sealing the wrappers)
- Vegetable oil (for frying)
For the Sweet Chili Dipping Sauce:
- 1/2 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp crushed red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and an additional 10 minutes for frying. So, you’re looking at around 40 minutes total to enjoy these delicious spring rolls!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the shredded chicken, cabbage, carrots, bean sprouts, green onions, minced garlic, soy sauce, sesame oil, black pepper, and grated ginger. Stir well until all the ingredients are combined. This yummy mixture is what will fill our spring rolls!
2. Roll the Spring Rolls:
Take one spring roll wrapper and lay it flat on a clean surface, with one corner facing you like a diamond. Spoon about 2 tablespoons of the chicken filling onto the lower third of the wrapper. Carefully fold the bottom corner over the filling, then tuck the side corners inward. Now, roll the wrapper tightly towards the top corner, sealing the end with a little beaten egg to hold it all together. Repeat this process with the remaining wrappers and filling.
3. Fry the Spring Rolls:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Once the oil is hot, carefully place a few spring rolls in the oil, being sure not to overcrowd the pan. Fry them for about 3-5 minutes, turning occasionally, until they are golden brown and crispy. Once done, transfer them to a plate lined with paper towels to soak up any extra oil.
4. Make the Dipping Sauce:
In a small bowl, mix the sweet chili sauce, soy sauce, rice vinegar, and crushed red pepper flakes (if using) together. This sauce will add a sweet and spicy kick to your spring rolls!
5. Serve and Enjoy:
Serve your crispy spring rolls hot with the sweet chili dipping sauce on the side. Enjoy every bite of these delicious homemade spring rolls!
Can I Use Store-Bought Chicken?
Absolutely! Rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the meat and it’s ready to go! Leftover chicken or turkey works too.
What Can I Substitute for Spring Roll Wrappers?
If you can’t find spring roll wrappers, rice papers make a great alternative, though they require a quick soak in warm water to soften before rolling. You could also use crepes, but keep in mind the texture will differ!
How Do I Know When the Oil Is Hot Enough for Frying?
You can check the oil temperature by dropping in a small piece of bread; if it sizzles and turns golden brown in about 60 seconds, the oil is ready for frying the spring rolls.
Can I Bake the Spring Rolls Instead of Frying?
Yes, you can! Preheat your oven to 400°F (200°C), place the rolls on a baking sheet, brush them lightly with oil, and bake for about 20-25 minutes or until golden and crispy, flipping them halfway through.
