Chicken Spring Rolls Recipe
Ingredients
For the filling
2 cups cooked chicken breast, shredded
2 cups cabbage, finely shredded
1 medium carrot, julienned
1 small bell pepper, thinly sliced
2 green onions, chopped
2 cloves garlic, minced
1 tsp grated ginger
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp sesame oil
1 tbsp vegetable oil
Salt and black pepper to taste
For rolling
12–15 spring roll wrappers
2 tbsp flour mixed with 3 tbsp water (for sealing)
For frying
Vegetable oil for deep frying
Instructions
Cook the filling: Heat the vegetable oil in a skillet. Sauté the garlic and ginger until fragrant. Add the chicken, cabbage, carrot, bell pepper, and green onions. Stir-fry for 4–5 minutes. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Cook until the vegetables are just tender, then let the filling cool completely.
Prepare the wrappers: Place a spring roll wrapper on a clean surface with one corner facing you.
Fill and roll: Spoon 2–3 tablespoons of the cooled filling near the bottom corner. Fold the bottom over the filling, fold in the sides, roll tightly, and seal the edge with the flour paste.
Heat the oil: Heat vegetable oil to 350°F (175°C) in a deep pan or fryer.
Fry: Fry the spring rolls in batches for 4–6 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
Serve: Arrange on a serving plate with sweet chili sauce or your favorite dipping sauce.
Yield: 12–15 spring rolls
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Making chicken spring rolls at home is surprisingly simple and incredibly rewarding. When I first tried this recipe, the key to success was ensuring the filling was well cooked but not soggy, maintaining a perfect balance of moisture and crispness once fried. Using freshly shredded chicken breasts combined with finely shredded cabbage, julienned carrots, and thinly sliced bell peppers gives the rolls a delightful texture contrast. The addition of garlic, grated ginger, soy sauce, oyster sauce, and a hint of sesame oil infuses the filling with umami and a subtle aromatic warmth. One tip I found useful is to thoroughly cool the filling before rolling to prevent the spring roll wrappers from becoming soggy and tearing. Sealing the rolls with a simple flour-and-water paste ensures they stay tightly packed and crisp during frying. Heating the vegetable oil to the right temperature, around 350°F (175°C), helps achieve that perfect golden-brown crust without absorbing excess oil. For dipping, sweet chili sauce pairs wonderfully with the savory rolls, but you might also enjoy them with soy sauce mixed with a dash of rice vinegar or even a spicy peanut sauce. These spring rolls make a fantastic party snack or a quick appetizer for family dinners. Moreover, the recipe is highly adaptable if you want to swap the chicken with tofu or add other veggies such as mushrooms or bean sprouts. From my experience, making these chicken spring rolls from scratch not only tastes better than store-bought but also offers the flexibility to customize fillings and flavors. They freeze well too; just fry them straight from the freezer for a quick and tasty snack any time.
Looks delicious 😋