These Chicken Spring Rolls are crispy on the outside and packed with tender chicken and fresh veggies inside. They make a great snack or appetizer!
Honestly, watching them cook is part of the fun! I just can’t resist dipping them in sweet chili sauce—it’s a match made in heaven! 😋
I love how quick and easy these spring rolls are to prepare. Just roll, fry, and enjoy! Perfect for gatherings or a cozy night in with my favorite movie.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is perfect for shredding. If you’re in a pinch, shredded rotisserie chicken works great too! You can also try tofu or shrimp for a different protein option.
Cabbage: I use Napa cabbage for a sweeter flavor, but green cabbage is a fine substitute. You could even use slaw mix if it’s what you have on hand for a bit of extra crunch!
Carrots: Shredded carrots add a nice color and sweetness. If you want to switch it up, feel free to use zucchini or bell peppers, which also taste great.
Spring Roll Wrappers: Look for spring roll or egg roll wrappers in the store. If they aren’t available, you could try using rice paper, just soak it before using!
Dipping Sauce: For a change in flavor, try using apple cider vinegar instead of rice vinegar. You can also experiment by adding a dash of hoisin sauce for sweetness.
How Do You Properly Roll Spring Rolls?
Rolling spring rolls can be tricky, but practice makes perfect! Follow these simple steps to ensure your rolls are tight and well-sealed for that crispy crunch.
- Start with a wrapper on a clean surface, placed in a diamond shape.
- Place the filling in a line about two tablespoons worth on the closest corner.
- Fold that corner over the filling, then fold in each side, making sure they’re snug.
- Continue rolling away from you and seal the end with a little water. This keeps everything secure!
Don’t worry if your first few rolls aren’t perfect. Just keep practicing! As long as they are cooked right, they’ll taste delicious.
How to Make Chicken Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb (225g) boneless, skinless chicken breast, cooked and shredded
- 1 cup shredded cabbage (green or Napa cabbage)
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup bean sprouts (optional)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1 package spring roll wrappers (about 12 sheets)
- Vegetable oil (for frying)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp chili flakes (adjust to taste)
- 1 tsp sesame seeds (optional)
- 1 tbsp chopped green onion
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and another 10-15 minutes for frying, making it a quick and tasty dish that you can enjoy in about 35-40 minutes overall!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, cabbage, carrots, green onions, bean sprouts (if you’re using them), and minced garlic. Stir everything together until well mixed.
2. Season the Filling:
Add the soy sauce, sesame oil, and ground black pepper to the mixture. Toss everything well to ensure that all the ingredients are evenly coated and flavorful.
3. Roll the Spring Rolls:
Take a spring roll wrapper and lay it on a flat surface like a cutting board, with one corner pointing towards you (this should look like a diamond). Place about 2 tablespoons of the filling near the corner closest to you, shaping it into a small line.
4. Fold and Seal:
Fold the corner of the wrapper over the filling, then fold in both the sides tightly to close it in. Roll the wrapper away from you, using a bit of water on the edge to seal it shut. This step is important to ensure that your filling does not spill out while frying!
5. Fry the Spring Rolls:
In a deep frying pan or wok, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C). Fry the spring rolls in batches, turning them occasionally until they become golden brown and crispy, which should take about 3-4 minutes.
6. Drain and Serve:
Once the spring rolls are done, transfer them to a plate lined with paper towels to drain any excess oil. In the meantime, prepare your dipping sauce by mixing soy sauce, rice vinegar, sugar, chili flakes, sesame seeds, and chopped green onion in a small bowl.
7. Enjoy!
Your delicious chicken spring rolls are now ready to be served with the dipping sauce. Enjoy every crispy, flavorful bite!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any pre-cooked chicken works perfectly for these spring rolls. Just ensure it’s shredded to mix well with the other ingredients.
Can I Make These Spring Rolls Gluten-Free?
Yes! Look for gluten-free spring roll wrappers available at most grocery stores. For the dipping sauce, you can substitute regular soy sauce with tamari or coconut aminos to keep it gluten-free.
How Should I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes until crispy, instead of the microwave, which can make them soggy.
Can I Air Fry the Spring Rolls Instead of Frying?
Yes! Preheat your air fryer to 375°F (190°C) and cook the spring rolls in a single layer for about 10-12 minutes, flipping halfway through, until they are golden brown and crispy.
