These Chicken Spring Rolls are crispy and filled with tasty chicken and fresh veggies. Perfect for a light snack or a fun appetizer!
Rolling them up is like a mini workout, and I always end up munching on a few before serving. Secret’s out! These are a must-try for a party or movie night.
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken breast gives these spring rolls a great texture and flavor. You could use rotisserie chicken for convenience or even pulled pork if you’re feeling adventurous!
Cabbage: I recommend green cabbage for its crunch. You can swap it with Napa cabbage for a milder taste, or kale if you prefer something sturdier.
Carrots: Julienne carrots add color and sweetness. If you’re short on time, pre-shredded carrots work well. You can also use bell peppers for a different crunch.
Spring Roll Wrappers: If you can’t find spring roll wrappers, egg roll wrappers are a thicker alternative. Just note that they’ll yield a heartier roll!
Oyster Sauce: This adds depth to the flavor, but if you want to skip it for dietary reasons, try using tamari or simply increase the soy sauce for extra seasoning.
How Do You Roll Spring Rolls Perfectly?
Rolling spring rolls can be tricky, but it gets easier with practice. Here’s how to ensure they look great and stay sealed:
- Start with a wrapper positioned like a diamond with a point facing you.
- Use about 2-3 tablespoons of filling at the bottom corner.
- Fold the bottom over the filling tightly, then fold in the sides. Keep the filling snug but not overly packed.
- Finish rolling and dab the top corner with beaten egg to seal it well.
- Make sure not to overfill to prevent tearing!
With a little patience, you’ll get the hang of it! Enjoy the process, and don’t worry if a few turn out less than perfect—the taste will still be fantastic.
How to Make Delicious Chicken Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup cabbage, thinly sliced
- 1/2 cup carrot, julienned or shredded
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
For Rolling:
- 1 package spring roll wrappers (about 20 wrappers)
- 1 egg, beaten (for sealing)
- Vegetable oil, for deep frying
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and gather your ingredients, and around 10 minutes to fry the spring rolls. Plan a total of about 30-35 minutes to make and enjoy these tasty treats!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, combine the shredded cooked chicken, sliced cabbage, julienned or shredded carrots, chopped green onions, chopped cilantro, and minced garlic. This colorful mix is going to taste great together!
2. Add Flavor:
Next, pour in the soy sauce, optional oyster sauce, sesame oil, and ground black pepper. Toss everything together nicely to make sure all those flavors mix well. It should smell yummy!
3. Set Up for Rolling:
Clear a space on your counter and lay out a spring roll wrapper with one corner pointing towards you like a diamond. You’re ready to start rolling!
4. Fill the Wrapper:
Spoon about 2-3 tablespoons of the chicken and vegetable filling near the bottom corner of the wrapper. Don’t overstuff it—you want to be able to roll it up easily!
5. Roll It Up:
Fold the bottom corner of the wrapper over the filling tightly. Then fold in the left and right corners towards the center. Roll everything up gently but securely. You want them to be snug but not too tight.
6. Seal the Spring Rolls:
Brush the top corner of the wrapper with the beaten egg. This is your glue to keep the spring roll sealed. Repeat the rolling process with the remaining wrappers and filling. You’ve got this!
7. Heat the Oil:
In a deep pan or fryer, heat vegetable oil to 350°F (175°C). You want it nice and hot, so the spring rolls cook quickly and get crispy.
8. Fry to Perfection:
Carefully add the spring rolls in batches to the hot oil. Fry them for about 3-5 minutes, turning occasionally until they’re golden brown and crispy. It’s like magic watching them puff up!
9. Drain and Cool:
Once they’re cooked, use a slotted spoon to take them out and drain them on paper towels. This will help get rid of any extra oil so they stay crispy.
10. Serve and Enjoy:
Serve the spring rolls hot with a delicious dipping sauce, like sweet chili sauce or a soy-vinegar mix. A side of fresh pickled vegetables or a salad pairs perfectly with them. Enjoy your tasty homemade spring rolls!
Can I Use Different Proteins in This Recipe?
Absolutely! While cooked chicken is a classic choice, you can substitute it with shredded pork, tofu for a vegetarian option, or even shrimp. Just make sure any protein you use is cooked before mixing it into the filling.
How Should 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 from getting soggy, place a piece of paper towel in the container to absorb excess moisture. You can reheat them in the oven to crisp them up again!
What Can I Use Instead of Spring Roll Wrappers?
If you can’t find spring roll wrappers, egg roll wrappers are a great substitute since they’re thicker and sturdier. Just keep in mind that they’ll produce a heartier roll. You can also try using rice paper for a lighter option, although they have a different texture.
Can I Make the Filling Ahead of Time?
Yes, you can! Prepare the filling a day in advance and store it in the refrigerator. Just make sure to let it come to room temperature before using it to fill the wrappers, as it will be easier to handle.