These Thai Chicken Spring Rolls are fresh, crunchy, and full of flavor. Wrapped in delicate rice paper, they are packed with delicious chicken and veggies, perfect for sharing or snacking!
Dipping them in sweet chili sauce makes every bite just magical. I can never have just one! They are so easy and fun to make—great for a cozy night in with friends or family.
Key Ingredients & Substitutions
Spring Roll Wrappers: Look for rice paper or pre-made spring roll wrappers at your local store. If you can’t find them, you can use wonton wrappers, though they may be thicker. Just remember to adjust frying time for different wrappers.
Chicken: Shredded rotisserie chicken is a great time-saver if you want pre-cooked meat. For a vegetarian option, try using tofu or mushrooms instead, and season them well for flavor.
Carrots and Cabbage: Shredded carrots add sweetness and crunch. If you don’t have cabbage, you can use more carrots or swap in bell peppers for a different texture. Don’t forget that vegetables should be finely chopped to fit in the rolls easily.
Sesame oil: This adds a nutty flavor, but if you’re out, you can substitute it with olive oil. Just note it’ll change the flavor a bit, but it’ll still taste good!
Sweet Chili Sauce: If you can’t find sweet chili sauce, you can mix ketchup with a bit of sugar and vinegar. It won’t be the same but can work in a pinch.
Why is Frying Temperature So Important?
Getting the oil temperature right is crucial for crispy spring rolls. Too low, and they’ll absorb oil and become greasy. Too high, and the wrappers can burn before the filling cooks. Here’s how to nail it:
- Heat oil in a deep skillet or wok to about 350°F (175°C).
- Use a thermometer if you have one, or test by dropping a small piece of wrapper into the oil. It should sizzle and float.
- Fry in small batches to avoid lowering the oil temperature too much.
- Keep an eye on them; about 3-5 minutes per batch will get those rolls golden brown.
This way, your spring rolls will come out crispy and delicious every time!
How to Make Thai Chicken Spring Rolls With Sweet Chili Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 12 spring roll wrappers
- 2 cups cooked chicken breast, finely shredded or minced
- 1 cup shredded carrots
- 1/2 cup finely chopped green onions (scallions)
- 1/2 cup finely chopped cabbage or bean sprouts (optional)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce or fish sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil for frying
For The Sweet Chili Dipping Sauce:
- 1/2 cup sweet chili sauce (store-bought or homemade)
- 1 tbsp rice vinegar or lime juice
- 1 clove garlic, minced
- 1 tsp finely chopped red chili (optional for extra heat)
- 1 tsp sugar (adjust to taste)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and roll the spring rolls, plus an additional 10-15 minutes for frying. Allow about 10 minutes for making the dipping sauce. In total, you should be able to enjoy your delicious Thai Chicken Spring Rolls in about 45-50 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the cooked chicken, shredded carrots, chopped green onions, minced garlic, grated ginger, soy sauce (or fish sauce), sesame oil, white pepper, and chopped cabbage or bean sprouts if you choose to use them. Mix everything together until it’s well combined. This will be the flavorful filling for your spring rolls!
2. Prepare the Spring Rolls:
Take one spring roll wrapper and lay it out on a clean, flat surface with one corner pointing towards you (like a diamond shape). Spoon about 2 tablespoons of the chicken filling near the corner closest to you, shaping it into a small log. Make sure not to overfill it!
3. Roll the Spring Roll:
Fold the corner over the filling, pressing it gently to secure it. Next, fold in the two side corners snugly, so the filling is enclosed. Continue rolling it tightly towards the opposite corner to create a neat little roll. Brush a tiny bit of the beaten egg on the final corner to help seal the roll. Repeat these steps for all the wrappers and filling.
4. Heat the Oil:
In a deep skillet or wok, pour in enough vegetable oil to fill about 2 inches deep. Heat the oil to about 350°F (175°C). A quick way to test if it’s ready is by dropping in a small piece of wrapper; if it bubbles and rises, you’re good to go!
5. Fry the Spring Rolls:
Carefully add the spring rolls to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 3-5 minutes, turning occasionally until they’re golden brown and crispy. Once they look delicious, remove them from the oil with a slotted spoon and let them drain on paper towels.
6. Make the Sweet Chili Sauce:
In a small bowl, mix together the sweet chili sauce, rice vinegar or lime juice, minced garlic, chopped red chili (if using), and sugar. Stir well and adjust the sweetness or tanginess according to your taste preferences. You can also add more chili if you like it spicier!
7. Serve:
Arrange your golden, crispy spring rolls on a plate. If you like, slice them in half for more bite-sized pieces. Serve them hot alongside the sweet chili dipping sauce and enjoy!
Enjoy your crispy, flavorful Thai Chicken Spring Rolls with sweet and tangy dipping sauce!
Can I Use Other Proteins Instead of Chicken?
Absolutely! Feel free to substitute chicken with cooked shrimp, ground pork, or even tofu for a vegetarian option. Just make sure to season them well before adding to the filling.
Can I Prepare the Spring Rolls in Advance?
Yes, you can assemble the spring rolls a few hours ahead of time. Just make sure to cover them with a damp cloth or plastic wrap to prevent them from drying out before frying.
What Should I Do If the Spring Rolls Are Too Oily?
If your spring rolls end up oily after frying, make sure you’re using hot oil and frying in small batches. Additionally, placing them on paper towels right after frying will help absorb excess oil.
How Long Can I Store Leftover Spring Rolls?
Leftover spring rolls can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, place them in the oven for a few minutes to retain their crispiness rather than using the microwave.
