These Thai Chicken Spring Rolls are fresh, crunchy, and packed with tasty chicken, veggies, and herbs. With a sweet chili sauce on the side, they are a perfect starter or snack!
They are so fun to eat, and you’ll love how easy they are to make. Just wrap and roll—no fancy skills needed! I always make extra because they disappear fast! 😄
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for making crispy spring rolls. If you can’t find traditional wrappers, rice paper can work as a substitute. However, the texture will be slightly different.
Chicken: I like using rotisserie chicken for a quick option, but leftover cooked chicken or even tofu works for a vegetarian version. Just ensure it’s chopped finely for a better filling.
Cabbage: Napa cabbage adds a nice crunch, but you could use green cabbage or even kale if that’s what you have. Adjust the amount to your taste!
Fish Sauce: If you’re avoiding fish, you can omit this or use soy sauce mixed with a pinch of salt. It won’t be exactly the same, but it’ll still be tasty.
Sweet Chili Sauce: If you prefer something less sweet, adjust the sugar in the sauce. You can also use store-bought to save time, but homemade is always fresher!
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky, but here are some tips to help you succeed:
- Make sure your filling is not too wet— excess moisture can make wrappers soggy.
- Use room-temperature wrappers. If they’re too dry, they can crack. If they’re too wet, they can stick together.
- Start with the corner pointing towards you. Place the filling at the bottom, then fold the bottom up.
- Fold in the sides before rolling tightly upwards, sealing with a little water.
Practice makes perfect! Even if they’re not perfect the first time, they’ll still taste great.
How Do I Achieve Crispy Fried Spring Rolls?
Getting your spring rolls nice and crispy is all about the frying technique:
- Heat the oil properly to about 350°F (175°C). Too low and they’ll absorb oil; too high and they might burn.
- Do not overcrowd the pan when frying. Fry in batches to ensure even cooking.
- Let them fry for 3-5 minutes or until golden brown, then remove and let drain on paper towels.
With a little patience, you’ll have a deliciously crispy treat!
How to Make Thai Chicken Spring Rolls With Sweet Chili Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 8 spring roll wrappers
- 1 cup cooked chicken breast, finely chopped or shredded
- 1 cup shredded cabbage
- 1/2 cup grated carrots
- 1/2 cup bean sprouts (optional)
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon fish sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Vegetable oil, for frying
For The Sweet Chili Sauce:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 teaspoons red chili flakes or fresh chopped red chili (adjust to taste)
- 1 clove garlic, minced
For Serving:
- Fresh lettuce leaves
- Fresh cilantro sprigs
- Thinly sliced vegetables (e.g., cucumber, carrots)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll enjoy a little bit of prep work for the filling and the dipping sauce, plus some frying time. The results are delicious homemade spring rolls and sweet chili sauce!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by gathering a large bowl. In it, combine the finely chopped cooked chicken, shredded cabbage, grated carrots, bean sprouts (if using), sliced green onions, minced garlic, grated ginger, and chopped cilantro. Give it a good mix—this is the tasty filling for your spring rolls!
2. Season the Filling:
Now, add the soy sauce, oyster sauce (if using), fish sauce (if you like), and sesame oil to the filing mixture. Toss everything together well, making sure all the ingredients are evenly coated. Season with a pinch of salt and pepper to your liking, then set the filling aside.
3. Roll the Spring Rolls:
Take one spring roll wrapper and lay it flat on a clean kitchen surface with one corner facing you (like a diamond shape). Place about 2 tablespoons of your filling at the bottom corner of the wrapper. Now, fold the bottom corner up over the filling, followed by folding in the two side corners snugly. Finally, roll the wrapper tightly towards the top corner and seal it with a little water. Repeat this process with the remaining wrappers and filling.
4. Fry the Spring Rolls:
In a deep frying pan or wok, heat vegetable oil to about 350°F (175°C). Carefully place the spring rolls in batches into the hot oil, frying them until they turn a lovely golden brown and crispy, which should take about 3 to 5 minutes. Once they’re done, remove them from the oil and let them drain on paper towels.
5. Prepare the Sweet Chili Sauce:
While your spring rolls are frying, let’s make that delicious sweet chili sauce! In a small saucepan, mix together water, sugar, rice vinegar, fish sauce, red chili, and minced garlic. Bring this mixture to a boil over medium heat. Once boiling, stir in the cornstarch slurry and cook until the sauce thickens, which should take 1 to 2 minutes. Remove it from heat and set it aside to cool.
6. Serve:
Arrange your crispy spring rolls on a lovely plate. Add some fresh lettuce leaves and cilantro sprigs around them for color. Serve the spring rolls warm with the sweet chili sauce on the side for dipping. Enjoy your tasty homemade Thai chicken spring rolls!
Can I Use Different Proteins in This Recipe?
Absolutely! While cooked chicken is the star of this recipe, you can easily substitute it with cooked shrimp, tofu, or even vegetables for a vegetarian option. Just be sure to keep the filling finely chopped for even rolling!
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To keep them crispy when reheating, try placing them in an oven at 350°F (175°C) for about 10 minutes instead of using the microwave.
Can I Make the Filling Ahead of Time?
Yes, you can! Prepare the filling in advance and store it in the fridge for up to 2 days. Just make sure to assemble and fry the spring rolls right before serving for optimal crispiness!
What If I Don’t Have Spring Roll Wrappers?
If you can’t find spring roll wrappers, rice paper is a great substitute. Just dampen the rice paper slightly to make it more pliable and be mindful that it may yield a different texture—still delicious, though!
