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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/chicken-spring-rolls-recipe/