Chicken Spring Rolls Recipe delivers crisp, golden wrappers, juicy garlicky chicken, and fresh herbs with a little citrus pop. It suits weeknight cooks, snack lovers, and party hosts, and you can roll and fry a batch in about 45 minutes. I started making these after my neighbor teased my takeout habit, and now the block texts me when they hear the sizzle.
Why Chicken Spring Rolls Recipe Is Worth It
Chicken Spring Rolls Recipe gives you crunch, savory chicken, and bright veggies in every bite. The filling stays juicy, the wrappers fry up shatter-crisp, and the whole tray disappears faster than you can plate it.
You also control the salt, the oil, and the heat level. Pantry shortcuts keep the process simple, and the results taste better than most takeout.
Ingredients You Need
- Chicken filling
- 1 pound ground chicken or 2 cups finely chopped cooked chicken
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or 1 teaspoon ginger paste
- 2 cups finely shredded green cabbage or use 2 cups bagged coleslaw mix
- 1 medium carrot, shredded
- 3 scallions, thinly sliced
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon fish sauce, optional but boosts savoriness
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- 1 teaspoon cornstarch for binding
- Wrappers and frying
- 20 to 24 spring roll wrappers, 8 to 9 inches square; TYJ or Menlo hold well
- 2 tablespoons all-purpose flour mixed with 2 tablespoons water for sealing
- Neutral oil for frying, such as peanut, canola, or avocado
- Dipping sauce options
- Sweet chili sauce, straight from the bottle
- Quick soy-lime: 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon sugar, chili flakes
- Peanut-lime: 2 tablespoons peanut butter, 1 tablespoon lime juice, 1 tablespoon warm water, 1 teaspoon soy sauce
- Equipment
Quick Tips & substitutions
- Keep wrappers under a barely damp towel so they stay pliable.
- Cool the filling on a sheet pan before rolling to prevent soggy wrappers.
- Use rotisserie chicken as a speedy swap for ground chicken.
- Seal edges with a flour slurry for a tight roll and fewer leaks.
- Bake at 425 F or air-fry at 390 F if you want a lighter option.
- Swap cabbage for bagged coleslaw mix to cut prep time.
- Use tamari and certified gluten-free wrappers if you avoid gluten.
- Freeze uncooked rolls on a tray, then bag them for quick snacks.
How to Make Chicken Spring Rolls Recipe
Step 1: Mix the filling, 10 minutes
- Combine ground chicken, garlic, ginger, soy sauce, fish sauce, sesame oil, sugar, and cornstarch in a bowl.
- Stir until the mixture looks sticky and evenly seasoned.
- Fold in cabbage, carrot, and scallions.
Step 2: Cook the filling, 8 to 10 minutes
- Heat 1 tablespoon oil in a large skillet over medium-high.
- Add the filling and cook while you break it up, until the chicken cooks through and most liquid cooks off.
- Spread the filling on a sheet pan to cool for 10 minutes.
Step 3: Set up the rolling station, 5 minutes
- Place wrappers, a small bowl of flour slurry, cooled filling, and a damp towel on your counter.
- Line a tray with parchment so the rolls do not stick.
- Keep the stack of wrappers covered with the towel.
Step 4: Roll the spring rolls, 10 to 15 minutes
- Place a wrapper in a diamond position.
- Spoon 2 tablespoons filling near the bottom point.
- Fold bottom up over the filling, fold both sides snugly, then roll tightly.
- Brush the top corner with slurry and seal. Set seam side down on the tray.
Step 5: Fry, bake, or air-fry
- Fry: Heat 1.5 inches of oil to 350 F. Fry 4 to 6 rolls at a time for 3 to 4 minutes, turning until they turn golden. Drain on a rack or paper towels.
- Bake: Brush rolls lightly with oil. Bake at 425 F for 15 to 18 minutes, turning once, until crisp and browned.
- Air-fry: Mist with oil. Cook at 390 F for 10 to 12 minutes, turning halfway, until crisp.
Step 6: Mix a quick dipping sauce, 2 minutes
- Stir your chosen sauce ingredients in a small bowl until smooth.
- Taste and adjust lime, sugar, or chili to your liking.
Step 7: Serve hot
- Plate the rolls, add herbs like cilantro or mint if you like, and serve with sauces.
- Keep the next batch warm in a low oven at 250 F while you finish frying.
Variations
- Lemongrass chicken: Add 1 tablespoon minced lemongrass and a squeeze of lime.
- Curry chicken: Stir in 1 to 2 teaspoons yellow curry powder and a touch of coconut milk.
- Spicy gochujang: Mix 1 tablespoon gochujang into the filling and finish with sesame seeds.
- Veg-forward: Double the cabbage and carrot, and add bean sprouts or bell pepper strips.
- Buffalo style: Toss cooked chicken with hot sauce and a little butter, then dip in ranch or blue cheese.
Ways to Serve
- Appetizer platter with sweet chili sauce, soy-lime dip, and fresh herbs.
- Bowl over jasmine rice with sliced cucumbers, pickled carrots, and extra scallions.
- Party spread next to chicken wings and crunchy slaw.
- Lunchbox with edamame, orange slices, and a small container of sauce.
- Drinks that play well: light lager, iced green tea, off-dry riesling, or ginger beer.
Storage
Store cooled spring rolls in an airtight container in the fridge for up to 3 days, and keep sauces separate. Reheat in an oven at 375 F for 8 to 10 minutes or in an air fryer at 360 F for 5 to 6 minutes to revive the crunch. Freeze uncooked rolls on a tray, then bag for up to 2 months; fry from frozen at 350 F and add 1 to 2 minutes. You can also freeze cooked rolls and reheat at 400 F for 12 to 15 minutes until crisp.
Chicken Spring Rolls Recipe
Chicken Spring Rolls are crispy, golden appetizers filled with savory shredded chicken and vegetables, perfect for parties or as a starter before a main meal.
Ingredients
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the ground or shredded chicken to the skillet. Cook, breaking up any lumps, until the chicken is fully cooked through and no longer pink.
- Stir in the shredded cabbage and carrots. Cook for 3–4 minutes until the vegetables are just tender but still slightly crisp.
- Season the filling with soy sauce, oyster sauce (if using), sesame oil, black pepper, and salt if needed. Mix well and cook for another 1–2 minutes. Remove from heat and let the filling cool completely.
- Place one spring roll wrapper on a clean surface with a corner pointing toward you. Add about 2 tablespoons of the cooled filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly toward the top corner, brushing the edge with beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the spring rolls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd the pot.
- Remove the spring rolls with a slotted spoon and drain on paper towels. Let cool slightly before serving with your favorite dipping sauce.
Notes
Nutrition Information
Approximate per 1 spring roll (1 of 12): 170 calories; fat 9 g; saturated fat 2 g; carbohydrates 14 g; fiber 1 g; sugars 2 g; protein 8 g; sodium 360 mg. Values are estimates and will vary based on brands, oil absorption, and portion size.
Approximate per 1 spring roll (1 of 12): 170 calories; fat 9 g; saturated fat 2 g; carbohydrates 14 g; fiber 1 g; sugars 2 g; protein 8 g; sodium 360 mg. Values are estimates and will vary based on brands, oil absorption, and portion size.