Chicken Spring Rolls Recipe

Introduction

These Chicken Spring Rolls are a delicious and crispy appetizer perfect for any occasion. Filled with tender chicken and fresh vegetables, they offer a satisfying crunch with every bite. Whether you fry or bake them, they make a fantastic homemade treat.

Ingredients

• 1 lb. chicken breast
• 2 tbsp. avocado oil
• 1 onion
• 1 medium carrot
• 8 oz. shredded cabbage
• 1 bell pepper
• 6 cloves garlic
• 1 tbsp. ginger
• 2 tsp. salt
• ½ tsp. white pepper
• ¼ cup soy sauce
• 1 tbsp. sesame oil
• 1 tbsp. cornstarch
• 15 spring roll wrappers (Springhome)
• 1 tbsp. flour
• 1 tbsp. water
• Neutral oil (for deep frying)

Instructions

1. Step 1: Thinly slice the onion and place it in a large bowl. Wash, peel, and thinly slice or shred the carrot, then add it to the bowl. Wash and thinly slice the bell pepper—using half red and half yellow if desired—and add to the bowl. Crush or finely chop the garlic and grate the ginger; set aside.
2. Step 2: Heat the avocado oil in a large skillet or wok over medium-high heat. Add the onion, carrot, and bell pepper, sautéing until slightly softened. Stir in the ginger and garlic, cooking for another minute, then add the shredded cabbage. Season with 1 teaspoon salt and ½ teaspoon white pepper. Transfer the vegetables to a bowl and set aside.
3. Step 3: In the same skillet, add the thinly sliced chicken and sesame oil. Sauté until nearly cooked through, then season with 1 teaspoon salt. Add the soy sauce and continue cooking until fully done. Return the cooked vegetables to the skillet, mix well, and sauté together for a couple of minutes. Stir in the cornstarch, combine thoroughly, then set the filling aside to cool.
4. Step 4: Place a spring roll wrapper on a flat surface with a corner facing you. Spoon 2-3 tablespoons of the cooled filling near the bottom corner. Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the edge using a paste made from equal parts flour and water. For meal prep, freeze assembled rolls on a plate, then transfer to an airtight bag after a few hours.
5. Step 5: For best results, freeze rolls for at least one hour before cooking to prevent them from opening. Air fry or bake by spraying the rolls with nonstick spray and cooking at 375°F for 10-12 minutes, flipping halfway. Alternatively, deep fry in hot neutral oil until golden brown and crispy, about 5-7 minutes.

Tips & Variations

• Use a mix of red and yellow bell peppers for a colorful filling.
• Adding finely chopped mushrooms can add extra umami to the filling.
• For a vegetarian option, substitute the chicken with tofu and adjust cooking times accordingly.
• Seal the spring rolls well with the flour-water paste to avoid openings during frying or baking.
• Air frying makes a lighter version with less oil while keeping them crispy.

Storage

Store uncooked spring rolls in an airtight container or freezer bag in the freezer for up to one month. Cook from frozen by increasing cooking time slightly. Leftover cooked spring rolls keep well in the refrigerator for 2-3 days and can be reheated in the oven or air fryer to retain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the filling a day ahead and refrigerate it. Make sure to cool it completely before filling the wrappers to prevent sogginess.

What can I use if I don’t have spring roll wrappers?

Rice paper wrappers or thin wonton wrappers can be used as substitutes, though cooking times and textures may vary slightly.

Chicken Spring Rolls Recipe

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★★★★★

4.9 from 126 reviews

Delicious homemade chicken spring rolls featuring a savory filling of sautéed chicken, fresh vegetables, and aromatic spices wrapped in crispy spring roll wrappers. Perfect as a snack, appetizer, or party treat, these rolls can be cooked in multiple ways including frying, baking, or air frying for convenience and preference.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 15 spring rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Filling

• 1 lb. chicken breast, thinly sliced
• 2 tbsp avocado oil
• 1 onion, thinly sliced
• 1 medium carrot, peeled and thinly sliced or shredded
• 8 oz. shredded cabbage
• 1 bell pepper, thinly sliced (half red, half yellow recommended)
• 6 cloves garlic, crushed or finely chopped
• 1 tbsp ginger, grated
• 2 tsp salt, divided
• ½ tsp white pepper
• ¼ cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch

Spring Rolls

• 15 spring roll wrappers (Springhome brand recommended)
• 1 tbsp flour
• 1 tbsp water
• Neutral oil for deep frying (such as vegetable or canola oil)

Instructions

1. Prepare Vegetables: Thinly slice the onion and place it in a large bowl. Wash, peel, and shred or thinly slice the carrot, then add to the bowl. Thinly slice the bell pepper (using half red and half yellow bell pepper for color variety) and add to the bowl. Crush or finely chop the garlic and grate the ginger, then set aside.
2. Sauté Vegetables: Heat avocado oil in a large skillet or wok over medium-high heat. Add the onion, carrot, and bell pepper and sauté until slightly softened. Stir in the ginger and garlic, cooking for another minute before adding the shredded cabbage. Season with 1 teaspoon salt and ½ teaspoon white pepper. Transfer sautéed vegetables to a bowl and set aside.
3. Cook Chicken: In the same skillet, add the thinly sliced chicken with 1 tablespoon of sesame oil. Sauté until nearly cooked through, then season with 1 teaspoon salt. Add soy sauce and continue cooking until fully done. Return the cooked vegetables to the skillet and combine well. Sauté together for a few more minutes, then stir in the cornstarch to bind the mixture. Remove from heat and allow filling to cool.
4. Assemble Spring Rolls: Place a spring roll wrapper on a flat surface with a corner facing you. Spoon 2-3 tablespoons of the cooled filling near the bottom corner. Fold the corner over the filling, tuck in the sides, and roll tightly upwards. Seal the edge with a paste made by mixing equal parts flour and water. For meal prep, freeze assembled rolls on a plate for a few hours before transferring to an airtight bag.
5. Cook the Spring Rolls: For best results, freeze the rolls for at least one hour before cooking to prevent them from opening. Choose your preferred cooking method:
   • Air Fryer or Oven: Spray rolls with nonstick spray and cook at 375°F for 10-12 minutes, flipping halfway through.
   • Deep Frying: Heat neutral oil and fry the rolls until golden brown and crispy, about 5-7 minutes.

Notes

• Freezing the rolls before cooking helps them hold their shape and crisps up the exterior.
• The flour and water paste acts as a glue to seal the rolls effectively.
• Use neutral oil with a high smoke point for deep frying to achieve a crunchy texture without burning.
• Vegetables can be customized based on preference; shredded cabbage is key for crunch.
• If baking or air frying, spray with oil to help the wrapper crisp up nicely.

Keywords: Chicken Spring Rolls, Spring Rolls Recipe, Homemade Spring Rolls, Asian Appetizer, Deep Fried Spring Rolls, Air Fryer Spring Rolls