These Chicken Spring Rolls are a fun and tasty treat filled with juicy chicken and crunchy veggies. Wrapped in thin rice paper, they are perfect for dipping!
I love making these as a quick snack or appetizer. You can’t go wrong when there’s a yummy peanut sauce involved! Just be ready to share—everyone will want a bite! 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is perfect for this recipe. If you’re short on time, rotisserie chicken works great too—just shred it and skip the cooking step. For a vegetarian alternative, try tofu or a mix of mushrooms and beans.
Cabbage: Shredded cabbage adds crunch. Green cabbage is traditional, but you can use Napa cabbage for a milder flavor, or even coleslaw mix if you’re in a pinch. Just make sure it’s shredded finely for easy rolling.
Carrots: Shredded carrots bring sweetness and color. If you’re low on carrots, grated zucchini or bell peppers can be fun substitutes. They’ll add a nice twist to the flavor and texture!
Spring Roll Wrappers: These are key for holding your filling. If you can’t find them, rice paper wraps are a good substitute—just soak them briefly in water to make them pliable.
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky but with a bit of practice, it gets easier! Here’s how to do it right:
- Start your roll tightly to keep the filling secure. Begin by folding the bottom corner over the filling.
- Make sure to fold the left and right corners towards the center—it creates a pocket for your filling and helps with sealing.
- Use water to moisten the top corner before you seal. This ensures your spring roll stays together while frying.
- Don’t overfill; around 2 tablespoons is just right. Too much filling can make them hard to roll.
Enjoy the rolling process, and don’t be discouraged if your first few don’t turn out perfect—you’ll get the hang of it!
How to Make Delicious Chicken Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb (225g) boneless, skinless chicken breast, finely chopped or shredded
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup bean sprouts (optional)
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp ground white pepper
- 1 package spring roll wrappers (about 12 wrappers)
- Vegetable oil, for frying
- Water (for sealing wrappers)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp sugar
- 1 tsp chili flakes or fresh chili (optional)
- 1 clove garlic, minced
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and another 15 minutes to cook. In total, you’ll be looking at about 35 minutes before you can enjoy your delicious Chicken Spring Rolls!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating a tablespoon of vegetable oil in a skillet over medium heat. Once the oil is hot, add the minced garlic and grated ginger. Sauté them for about 1 minute until they smell great. Next, toss in the finely chopped chicken and cook it until it’s no longer pink. Make sure to break it up as it cooks so it cooks evenly.
2. Add the Vegetables:
Once the chicken is cooked, stir in the shredded cabbage, carrots, bean sprouts (if you’re using them), green onions, soy sauce, oyster sauce (if using), sesame oil, and white pepper. Cook everything together for about 3-4 minutes. You want the veggies to soften a bit but still be crisp. Once done, take it off the heat and let it cool for a few minutes.
3. Roll the Spring Rolls:
Now, let’s roll! Place a spring roll wrapper on a flat surface with one corner facing you (it should look like a diamond). Spoon about 2 tablespoons of your filling onto the lower third of the wrapper, shaping it like a thin log. Fold the bottom corner over the filling, then fold the left and right corners in towards the center. Finally, moisten the top corner with a bit of water and roll it tightly to seal the spring roll. Repeat this with the remaining wrappers and filling.
4. Fry the Spring Rolls:
Next up, it’s frying time! Heat vegetable oil in a deep frying pan or wok to 350°F (175°C). Carefully add the spring rolls in batches, turning them occasionally. Fry for about 3-5 minutes or until they are golden brown and crispy. Once cooked, remove them and let them drain on paper towels to get rid of excess oil.
5. Prepare the Dipping Sauce:
To make the dipping sauce, just combine the soy sauce, rice vinegar, water, sugar, chili flakes, and minced garlic in a small bowl. Stir it well until the sugar is dissolved.
6. Serve and Enjoy:
Your Chicken Spring Rolls are ready to be served! Enjoy them hot with the dipping sauce on the side. Perfect for snacking or as an appetizer for your meals!
Enjoy your crispy, flavorful Chicken Spring Rolls!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s essential to thaw it completely before cooking. You can defrost it overnight in the fridge or use the microwave’s defrost setting. Once thawed, chop or shred it as directed in the recipe.
How to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 3 days. To reheat them, pop them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness, rather than using the microwave.
Can I Make the Filling in Advance?
Absolutely! You can prepare the filling a day ahead. Just store it in the fridge until you’re ready to fill and roll the spring rolls. Make sure to let the filling cool completely before wrapping to prevent soggy wrappers.
What Can I Substitute for the Oyster Sauce?
If you prefer to skip the oyster sauce, you can substitute it with more soy sauce or use a vegetarian oyster sauce made from mushrooms, which gives a similar umami flavor without the seafood! Alternatively, a mix of soy sauce and a little sugar can work well too.