These Turmeric Sesame Chicken Spring Rolls are vibrant and crunchy! They are packed with tender chicken, crunchy veggies, and a hint of warm turmeric—just yummy!
Rolling these up is so much fun, and they make a great snack or meal. I love serving them with a zesty dipping sauce. You won’t be able to eat just one—trust me! 😄
Key Ingredients & Substitutions
Chicken Breast: I love using fresh chicken breast for its lean quality. If you’re looking to switch things up, you can use cooked shrimp or tofu for a vegetarian version. Just ensure to adjust the cooking time accordingly!
Turmeric: This spice adds a beautiful color and earthy flavor to the chicken. If you’re out of turmeric, a bit of curry powder can work too, although the taste will be slightly different.
Spring Roll Wrappers: Rice wrappers are traditional, but if you can’t find them, you could try using flour tortillas instead. They won’t have the same texture, but they’ll still taste good wrapped around the filling.
Sesame Oil: This oil gives the spring rolls a unique flavor. If you prefer a different taste, you can substitute with olive oil, but it won’t have that nutty aroma that sesame oil provides. Still, it will work just fine!
How Do I Roll Perfect Spring Rolls?
Rolling spring rolls can be tricky, but with a few tips, you’ll nail it every time. Make sure your wrappers are pliable by soaking them in warm water for about 10-15 seconds. Don’t let them soak too long, or they’ll become mushy!
- When filling, place a small amount of ingredients in the lower third of the wrapper.
- Fold the sides over the filling to keep it secure.
- Roll from the bottom upwards, keeping it tight but not too tight, to avoid tearing the wrapper.
Practice makes perfect, and even if they don’t look perfect at first, they’ll taste amazing!
How to Make Turmeric Sesame Chicken Spring Rolls
Ingredients You Will Need:
For the Filling:
- 1 lb (450g) chicken breast, thinly sliced or shredded
- 1 tsp ground turmeric
- 1 tbsp sesame oil
- 8-10 spring roll wrappers
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup fresh spinach leaves
- 1 cup cooked rice noodles or thin vermicelli (optional)
- 2 cloves garlic, minced
- 1/2 inch fresh ginger, minced
- 2 green onions, finely chopped (plus extra for garnish)
- 1 tbsp soy sauce
- Salt and pepper to taste
- Sesame seeds for garnish
- Fresh cilantro for garnish (optional)
For the Dipping Sauce:
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar or lime juice
- 1 tsp chili paste or sriracha (optional, for heat)
- 1 tsp honey or brown sugar
How Much Time Will You Need?
This recipe requires about 30 minutes total: 15 minutes for prep and marination, and about 15 minutes for cooking and assembling the spring rolls. They make for a quick but delicious meal or appetizer!
Step-by-Step Instructions:
1. Marinating the Chicken:
Start by tossing the thinly sliced or shredded chicken breast with the ground turmeric, a pinch of salt, and pepper in a large bowl. Let this marinate for about 10-15 minutes while you prepare the other ingredients.
2. Cooking the Chicken:
In a skillet, heat the sesame oil over medium heat. Once hot, add the minced garlic, ginger, and half the green onions. Sauté for a couple of minutes until everything is fragrant. Then, add the marinated chicken to the skillet. Cook for about 6-8 minutes until the chicken is fully cooked and slightly golden. Stir in the soy sauce toward the end, and then remove from heat to let it cool.
3. Making the Dipping Sauce:
While your chicken is cooling, prepare the dipping sauce. In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil, rice vinegar (or lime juice), chili paste (if using), and honey until well combined. Set aside.
4. Preparing the Spring Roll Wrappers:
Set up a clean working surface and fill a shallow dish with warm water. One by one, dip each spring roll wrapper into the water for about 10-15 seconds until they become pliable. Lay them flat on your working surface.
5. Assembling the Spring Rolls:
In the lower third of each spring roll wrapper, place a small amount of the cooked chicken mix, along with shredded cabbage, carrots, spinach, and any rice noodles you might want to add. Sprinkle a few chopped green onions on top.
6. Rolling the Spring Rolls:
Carefully fold the sides of the wrapper over the filling and then roll from the bottom up to seal it tightly. Make sure they’re not too tightly rolled to avoid tearing.
7. Frying the Spring Rolls:
In a deep frying pan or wok, heat the vegetable oil over medium-high heat. Fry the spring rolls in batches until they turn golden and crispy, about 2-4 minutes on each side. Drain them on paper towels to remove excess oil.
8. Garnishing and Serving:
Before serving, sprinkle the spring rolls with sesame seeds and additional chopped green onions. They are best enjoyed hot with the prepared dipping sauce!
Enjoy your delicious homemade Turmeric Sesame Chicken Spring Rolls!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with cooked shrimp, tofu, or even tempeh for a vegetarian option. Just make sure to adjust the cooking time accordingly based on the protein you choose.
Can I Make These Spring Rolls Ahead of Time?
Yes, you can prep the filling and even roll the spring rolls in advance! Just keep them stored in an airtight container in the fridge for up to 24 hours. You may want to add a damp paper towel in the container to prevent the wrappers from drying out.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. To reheat, you can either warm them in the oven at 350°F (175°C) for a few minutes or re-fry them for that crispy texture again.
Can I Bake Instead of Frying the Spring Rolls?
Yes! For a healthier option, you can brush them lightly with oil and bake them at 400°F (200°C) for about 15-20 minutes or until they are golden and crispy. Just remember to flip them halfway through for even cooking.
