These chicken spring rolls are crispy, fresh, and filled with yummy chicken and crunchy veggies. Perfect for dipping in your favorite sauce, they’re a fun snack or appetizer!
I love how easy they are to make. Just wrap, roll, and fry, and you’ve got a tasty treat ready to impress your friends or family. Enjoy them while they’re hot—yum!
Key Ingredients & Substitutions
Ground Chicken: This is the star of the dish! If you want a leaner option, ground turkey works well. For a vegetarian twist, try using tofu or mushrooms, finely chopped, to create a meaty texture.
Cabbage: Shredded green cabbage is perfect for crunch. You can also use Napa or savoy cabbage for a slightly different flavor or even leafy greens like kale if that’s what you have on hand.
Carrots: Fresh shredded carrots add sweetness and color. If you’re short on them, you can use frozen shredded carrots or even bell peppers for a sweet touch.
Spring Roll Wrappers: Look for them in the frozen aisle. If unavailable, try rice paper wraps or even tortillas for a unique twist. Just keep in mind they might fry differently!
Oyster Sauce: This adds a rich flavor, but you can use hoisin sauce for a vegetarian option or even a mix of soy sauce and sugar as a substitute.
How Do I Seal Spring Rolls Properly?
Sealing the spring rolls is crucial to avoid spills during frying. Make sure the edges of the wrappers are sticky when you apply the egg wash. Here’s a simple guide to get those rolls sealed just right:
- Lay the wrapper in a diamond shape – this helps with rolling.
- Position your filling close to the corner nearest you to make rolling easier.
- After folding that corner over the filling, press the sides in tightly before rolling. Keep it snug but not too tight!
- Brush the final corner with beaten egg to stick it down well. Don’t skip this step; it keeps your filling inside.
How to Make Delicious Chicken Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 1/2 lb (225g) ground chicken
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1 package spring roll wrappers (about 24 sheets)
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil (for frying)
For the Dipping Sauce:
- 1/4 cup rice vinegar
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp chili flakes or fresh chopped chili (optional)
- 1 tsp grated ginger
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook, plus a little time for frying. You’ll spend about 15 minutes mixing and wrapping the rolls followed by 10-15 minutes of frying them to golden perfection. Then, you’ll have a delicious array of spring rolls to enjoy!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, combine the ground chicken, shredded cabbage, shredded carrots, chopped green onions, minced garlic, soy sauce, oyster sauce, sesame oil, and black pepper. Use your hands or a spoon to mix everything thoroughly until all the ingredients are evenly distributed. This will create a delicious filling for your spring rolls!
2. Ready the Spring Roll Wrappers:
On a clean work surface, carefully separate the spring roll wrappers. Keep them covered with a damp cloth as you work to prevent them from drying out.
3. Assemble the Spring Rolls:
Take one spring roll wrapper and place it on the surface in a diamond shape, with one corner pointing towards you. Spoon about 2 tablespoons of the chicken mixture close to the corner nearest to you. Fold that corner over the filling, then fold in the sides snugly. Roll it up tightly towards the far corner. Brush a bit of the beaten egg on the last corner to help seal the roll. Repeat this process with the remaining filling and wrappers.
4. Fry the Spring Rolls:
In a deep frying pan or wok, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the spring rolls in small batches, turning them occasionally for about 3-5 minutes until they are golden brown and crispy. Be careful not to overcrowd the pan!
5. Drain and Serve:
Once they are cooked, carefully remove the spring rolls from the oil and let them drain on paper towels to remove excess oil. For the dipping sauce, simply whisk together the rice vinegar, water, sugar, soy sauce, minced garlic, chili flakes (if using), and grated ginger in a small bowl until the sugar dissolves.
6. Enjoy!
Serve the hot chicken spring rolls with the fresh dipping sauce on the side. Enjoy your crunchy, flavorful creation!
Can I Use Other Proteins Instead of Ground Chicken?
Absolutely! Ground turkey or even ground pork can be great substitutes. For a vegetarian option, finely chopped mushrooms or crumbled tofu work well too, just make sure to season them to your taste.
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 reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again!
What if I Can’t Find Spring Roll Wrappers?
If spring roll wrappers are hard to find, rice paper wraps are a good alternative. Just soak them in warm water until pliable. You can also use tortillas, although the texture will be different once fried.
Can I Make These Spring Rolls in Advance?
Yes, you can prepare the spring rolls ahead of time! Assemble them, then cover and refrigerate for up to a day before frying. This way, you can enjoy freshly fried spring rolls whenever you’re ready!
