Crispy Chicken Spring Rolls are the ultimate snack or appetizer that combine a savory, flavorful chicken and veggie filling with a crunchy golden-brown wrapper. These crowd-pleasers are perfect for parties, family gatherings, or even as a delicious evening treat.
Why You’ll Love This Recipe
- Crispy on the outside, juicy and flavorful on the inside
- Easy to prepare and perfect for make-ahead
- Customizable with various fillings and spice levels
- Ideal for parties, snacks, or as a side dish
- Can be deep-fried, baked, or air-fried
- Pairs well with a variety of dipping sauces
- Family-friendly and kid-approved
- Great way to use up leftover chicken and veggies
ingredients
- 2 tablespoons oil, divided
- 250 grams boneless chicken, thinly sliced or minced
- Salt, to taste
- 1 teaspoon garlic, chopped
- 3 cups cabbage, shredded
- 1 medium carrot, julienned
- ½ cup bell peppers, sliced
- 1 tablespoon soy sauce
- ½ teaspoon pepper, coarsely crushed
- ½ teaspoon Chinese five-spice powder (optional)
- Spring roll sheets
- 1 tablespoon cornflour mixed with 2 tablespoons water (for sealing)
- Oil, for deep frying
directions
- Prepare the Filling:
- Heat 1 tablespoon oil in a wok or pan over medium heat.
- Add the chicken and sauté for 2–3 minutes until it turns white. Sprinkle with salt.
- Cover and cook on low to medium heat until the chicken is tender. Transfer to a plate.
- In the same pan, heat the remaining oil.
- Sauté garlic until fragrant.
- Add cabbage, carrot, and bell peppers; cook on high for 2–3 minutes, stirring often.
- Return the cooked chicken to the pan.
- Stir in soy sauce, pepper, and five-spice powder (if using). Cook for another 2–3 minutes until dry.
- Let the filling cool completely.
- Assemble the Rolls:
- Prepare the cornflour-water paste.
- Place a spring roll sheet on a clean surface.
- Spoon about 2 tablespoons of filling onto one end.
- Roll tightly, folding in the sides.
- Seal the edge with the cornflour paste.
- Repeat with remaining filling and sheets.
- Fry the Rolls:
- Heat oil in a deep pan over medium heat.
- Fry rolls in batches until golden and crispy, turning as needed.
- Drain on paper towels.
Serve hot with your favorite dipping sauce.
Servings and timing
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 spring rolls
- Calories: Approximately 180 kcal per roll
Variations
- Vegetarian Version: Skip the chicken and add tofu or more vegetables like mushrooms and bean sprouts.
- Spicy Kick: Add chopped green chilies or a dash of chili sauce to the filling.
- Baked/Air-Fried Version: Lightly brush rolls with oil and bake at 200°C (400°F) for 20–25 minutes or air fry at 180°C (356°F) for 12–15 minutes.
- Cheesy Twist: Add shredded mozzarella for a gooey surprise.
- Different Proteins: Substitute chicken with minced shrimp, beef, or turkey.
storage/reheating
- Storage: Store leftover rolls (cooked) in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven or air fryer at 180°C (356°F) for 8–10 minutes until crispy again. Avoid microwaving to preserve the crunch.
- Freezing: You can freeze uncooked spring rolls. Place them in a single layer in a freezer bag or container. Fry or bake from frozen, adding 2–3 extra minutes.
FAQs
What’s the best way to prevent spring rolls from getting soggy?
Make sure the filling is dry and cooled before wrapping, and fry on medium heat to crisp them evenly.
Can I make these spring rolls in advance?
Yes, you can prepare and refrigerate the rolls for up to 24 hours before frying, or freeze them for longer storage.
Are these spring rolls gluten-free?
Not typically, since spring roll wrappers often contain wheat. Look for gluten-free wrappers or make your own.
What dipping sauce goes well with these rolls?
Sweet chili sauce, soy sauce, or garlic-vinegar dip pair wonderfully.
Can I bake instead of deep-frying?
Yes! Brush with oil and bake at 200°C (400°F) for 20–25 minutes until golden and crisp.
How do I stop the wrappers from tearing?
Make sure they’re at room temperature and handle gently to avoid tearing.
Can I use leftover cooked chicken?
Absolutely! Shred it and sauté with the veggies and seasonings.
What vegetables work best for filling?
Cabbage, carrots, bell peppers, bean sprouts, and mushrooms work great.
Can I use rice paper instead of spring roll wrappers?
Yes, but note that rice paper is better for fresh, unfried rolls. For frying, use traditional wrappers.
How do I keep the rolls crispy for longer?
Serve immediately after frying or reheat in the oven to restore crispiness.
Conclusion
Crispy Chicken Spring Rolls are a delicious and versatile snack you’ll come back to time and again. With their crunchy exterior and savory filling, they’re perfect for entertaining or satisfying those snack-time cravings. Whether you stick to the classic recipe or get creative with variations, these rolls never disappoint.
Print
Crispy Chicken Spring Rolls
- Total Time: 40 minutes
- Yield: 12 rolls 1x
Description
Crispy Chicken Spring Rolls with juicy chicken & veggies, deep-fried to golden perfection—perfect as snacks, apps, or party bites!
Ingredients
2 tablespoons oil, divided
250 grams boneless chicken, thinly sliced or minced
Salt, to taste
1 teaspoon garlic, chopped
3 cups cabbage, shredded
1 medium carrot, julienned
½ cup bell peppers, sliced
1 tablespoon soy sauce
½ teaspoon pepper, coarsely crushed
½ teaspoon Chinese five-spice powder (optional)
Spring roll sheets
1 tablespoon cornflour mixed with 2 tablespoons water (for sealing)
Oil, for deep frying
Instructions
Prepare Filling: Sauté chicken in oil until tender. Set aside. Sauté garlic, cabbage, carrots, and bell peppers. Add chicken back, season, and stir-fry.
Assemble Rolls: Add filling to spring roll sheets. Roll tightly, seal with cornflour slurry.
Fry Rolls: Deep fry until golden and crispy. Drain on paper towels. Serve hot with dipping sauce.
Notes
- Make sure the filling is dry before assembling to avoid soggy rolls.
- You can prep rolls in advance and freeze before frying.
- Adjust spice levels to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Deep Frying
- Cuisine: Asian