There’s something about a perfectly crispy spring roll that makes any meal feel like a special occasion. These Chicken Spring Rolls are my absolute favorite—they are golden, crunchy, and filled with a savory mix of shredded chicken and crisp vegetables. This recipe is a fantastic way to recreate that beloved takeout appetizer at home, and it’s surprisingly simple to do. Perfect for a party, a snack, or as a starter to your favorite Asian-inspired meal, these spring rolls are a guaranteed crowd-pleaser.
Why I Love This Recipe
What I love most about these spring rolls is the incredible texture. The wrappers fry up to a beautiful, golden-brown crisp, giving you that satisfying crunch with every bite. The filling is a perfect balance of tender shredded chicken and fresh, vibrant vegetables, all brought together with a savory blend of soy sauce, garlic, and a hint of spice. While they might seem intimidating to make, the process is actually quite straightforward. Preparing the filling and then rolling them is a fun and rewarding process. I also love that you can make a big batch, freeze them, and then have a delicious appetizer ready to go whenever a craving hits.
Ingredients
(Makes about 12-15 spring rolls)
For the Filling:
- 1 cup boiled and shredded chicken
- 1/2 cup cabbage, finely shredded
- 1/2 cup carrots, julienned
- 1/4 cup capsicum (bell pepper), thinly sliced
- 1 small onion, sliced
- 2 teaspoons garlic, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon vinegar
- 1 teaspoon black pepper
- 1/2 teaspoon red chili flakes (optional)
- Salt to taste
For Wrapping and Frying:
- Spring roll sheets (find these in the frozen section of most grocery stores)
- 2 tablespoons all-purpose flour (maida)
- 2 tablespoons water (to make sealing paste)
- Oil for deep frying
Swaps and Notes
- Chicken: You can use a rotisserie chicken to save a ton of time on this recipe. Just shred the meat and you’re good to go. You can also use other proteins like ground pork or shrimp.
- Vegetables: This is a great recipe for using up leftover vegetables. Feel free to add things like thinly sliced mushrooms, bean sprouts, or bamboo shoots for extra texture and flavor.
- Wrappers: Make sure to thaw the spring roll sheets in the refrigerator overnight before you plan to use them. This prevents them from sticking together and tearing.
- Frying Oil: Use a neutral oil with a high smoke point, like canola or vegetable oil. Make sure the oil is hot enough before you start frying.
Step-by-Step Instructions
- Prepare the Filling: In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the finely chopped garlic and sliced onion and sauté for 1-2 minutes until fragrant. Add the shredded cabbage, julienned carrots, and sliced capsicum. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Season the Filling: Add the shredded chicken, soy sauce, vinegar, black pepper, and optional red chili flakes to the skillet. Stir everything together and cook for another minute to allow the flavors to meld. Remove the filling from the heat and let it cool completely. This is a very important step—warm filling will make your wrappers soggy and prone to tearing.
- Assemble the Rolls: Prepare the sealing paste by mixing the flour and water together in a small bowl. Lay a spring roll sheet on a clean, flat surface with one corner pointing towards you (like a diamond). Place a spoonful of the cooled filling onto the bottom corner.
- Roll and Seal: Fold the bottom corner over the filling and roll it up tightly once. Fold the side corners inward towards the center. Continue rolling the spring roll up tightly until you reach the top. Dab a little of the flour-water paste on the top corner and seal the roll completely. Repeat with the remaining spring roll sheets and filling.
- Fry the Rolls: Heat about 2-3 inches of oil in a deep pot or wok to about 350°F (175°C). Carefully place the spring rolls, a few at a time, into the hot oil. Don’t overcrowd the pot. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the spring rolls from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve them immediately while they are still hot and crispy.
Tips for Success
- Cool the Filling: As mentioned, this is crucial. A hot or even warm filling will steam the wrapper and cause it to tear.
- Keep Wrappers Moist: As you’re rolling, keep the remaining spring roll sheets covered with a damp cloth to prevent them from drying out.
- Roll Tightly: A tight roll ensures the filling stays in place and the spring roll keeps its shape during frying.
- Don’t Overcrowd the Pan: Frying in small batches is important. Overcrowding the pot will cause the oil temperature to drop, and the spring rolls will become greasy instead of crispy.
Serving Suggestions and Pairings
These crispy chicken spring rolls are fantastic served hot with your favorite dipping sauces. Sweet chili sauce is a classic choice, but a spicy schezwan dip, a tangy soy-ginger sauce, or even a simple ranch dip would be delicious. They are a great appetizer for any meal, especially before a hearty dinner like my Cajun Chicken and Sausage Gumbo.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 180 kcal
- Protein: Approx. 10g
- Fat: Approx. 10g
- Carbohydrates: Approx. 15g
Storage and Leftover Tips
One of the best things about this recipe is that you can make them in advance. Rolled, uncooked spring rolls can be frozen. Simply place them on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. When you’re ready to eat them, you can fry them straight from frozen—just add a couple of minutes to the cooking time. Leftover fried spring rolls can be stored in an airtight container for up to 2 days, but they will lose some of their crispiness. You can reheat them in an air fryer or in the oven to try and crisp them up again.
More Recipes You Will Love
If you love a good chicken appetizer or a comforting chicken meal, here are some other recipes you might enjoy:
- For another delicious, crunchy chicken appetizer, try my Easy Cheese-Stuffed Chicken Wontons.
- For a fun, crowd-pleasing dinner, my Easy Cheesy Chicken Sliders are always a hit.
- My Light and Tangy Chicken Salad is a fantastic, no-mayo option.
- And when you’re craving a cozy, crowd-pleasing dinner, these Chicken Enchiladas are a true go-to.
Final Thoughts
These Crispy Chicken Spring Rolls are a delicious and surprisingly simple way to bring a little bit of the takeout experience into your own kitchen. They are savory, crunchy, and perfect for any occasion.
I hope you give this recipe a try and enjoy them as much as I do. What’s your favorite dipping sauce for spring rolls? Let me know in the comments below!
My Favorite Crispy Chicken Spring Rolls: A Perfect Appetizer
Ingredients
- 1 cup boiled and shredded chicken
- 2 cups cabbage, finely shredded
- 2 cups carrots, grated
- 4 cups capsicum (bell pepper), thinly sliced
- 1 teaspoon vinegar
- 1 teaspoon black pepper
- 2 teaspoons red chili flakes (optional)
- 12 spring roll wrappers
- Oil for frying
Instructions
- In a large bowl, combine the shredded chicken, cabbage, carrots, capsicum, vinegar, black pepper, and red chili flakes (if using). Mix well to combine.
- Place a spring roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the filling onto the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
- Heat oil in a deep frying pan over medium-high heat. Once hot, carefully add spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
- Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.
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