Chicken spring rolls are crispy and filled with tender chicken and fresh veggies. They make for a great snack or appetizer that everyone loves!
These rolls are easy to make and fun to eat. I like to dip mine in a tasty sauce—just a little added zing. Perfect for sharing… or not! 😄
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for holding the filling. If you can’t find them, rice paper is a great alternative, though it has a different texture. You could also use soft tortillas for a fun twist, but they won’t be as crunchy.
Chicken: Shredded chicken breast is perfect, but feel free to use rotisserie chicken for convenience or even tofu for a vegetarian option. Cooked shrimp is another tasty substitute if you enjoy seafood.
Cabbage: Shredded green cabbage adds crunch. You can swap it with bok choy or coleslaw mix for variety. If you want a lighter taste, use lettuce instead.
Bean Sprouts: While optional, they give a nice crunch. If you don’t have them, sliced bell peppers or zucchini strips can add freshness and texture.
Oyster Sauce: If you want to skip it for dietary reasons, try using additional soy sauce or hoisin sauce for a similar flavor. Vegetarian oyster sauce made from mushrooms is also a great substitute!
How Can I Ensure My Spring Rolls Are Crispy?
To achieve that perfect crispy texture, the frying oil must be at the right temperature (350°F/175°C). If it’s too cool, the rolls will absorb oil and become soggy.
- Make sure to drain the fried spring rolls on paper towels right after frying to remove excess oil.
- Do not crowd them in the fryer; this can lower the temperature and lead to uneven cooking.
- If you want a healthier option, you can bake them in the oven. Brush with a bit of oil and bake at 425°F (220°C) until golden brown, turning halfway through!
How to Make Delicious Chicken Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 spring roll wrappers
- 2 cups cooked chicken breast, shredded or finely chopped
- 1 cup shredded cabbage
- 1/2 cup grated carrot
- 1/2 cup bean sprouts (optional)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for stir-frying)
- Oil for deep frying
- Fresh mint or lettuce leaves (for serving)
For the Dipping Sauce:
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1 small chili, finely chopped (optional)
- 1 clove garlic, minced
- 1/4 cup water
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and cooking time. It’s quick and easy to whip up these tasty spring rolls, and you will have them ready to serve in no time!
Step-by-Step Instructions:
1. Making the Dipping Sauce:
In a small bowl, combine the rice vinegar, sugar, soy sauce, minced chili, minced garlic, and water. Stir well until the sugar dissolves. This will be your delicious dipping sauce, so set it aside for now!
2. Preparing the Filling:
In a medium pan, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic, grated ginger, and finely chopped onion. Sauté them for about 2-3 minutes until they become fragrant and the onion is translucent.
3. Adding the Veggies and Chicken:
Now, add the shredded chicken, shredded cabbage, grated carrot, and bean sprouts (if using) to the pan. Stir-fry the mixture for around 3-5 minutes until the vegetables are softening but still have a little crunch left in them.
4. Seasoning the Filling:
Pour in the soy sauce, oyster sauce, sesame oil, and sprinkle the black pepper over the mixture. Stir everything together and cook for another minute. Once done, remove the pan from heat and let the filling cool for a bit.
5. Rolling the Spring Rolls:
Take a spring roll wrapper and place it on a clean, flat surface with one corner pointing towards you. Spoon about 2 tablespoons of the chicken filling near the corner closest to you. Fold that corner over the filling, then fold in the side corners. Roll tightly toward the far corner and seal the edge with a little water.
6. Frying the Spring Rolls:
Repeat the rolling process with the remaining wrappers and filling. Heat your oil in a deep fryer or a deep pan until it reaches 350°F (175°C). Carefully fry the spring rolls in batches for about 3-4 minutes, or until they are golden brown and crispy.
7. Draining and Serving:
Once fried, place the spring rolls on paper towels to drain the excess oil. Serve them hot with the prepared dipping sauce, garnished with fresh mint or lettuce leaves on the side. Enjoy your homemade chicken spring rolls!
Can I Use Fresh Vegetables Instead of Cooked?
Absolutely! Fresh vegetables like bell peppers, zucchini, or spinach can add a nice crunch and flavor. Just be sure to chop them finely so they cook quickly during stir-frying.
Can I Freeze Spring Rolls Before Cooking?
Yes, you can freeze un-fried spring rolls! Arrange them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to cook, fry them directly from frozen, but increase the frying time by a minute or two.
What Can I Substitute for Spring Roll Wrappers?
If you can’t find spring roll wrappers, rice paper is a great alternative, though it might yield a softer texture. Soft flour tortillas also work as a fun fusion option; just keep in mind they won’t be as crispy.
How Can I Make These Spring Rolls Spicy?
You can enhance the spice level by adding chopped fresh chili to the filling or increasing the amount in the dipping sauce. For more heat, consider sprinkling some red pepper flakes or using sriracha in the sauce!
