Go Back
- 1 cup cooked chicken breast, shredded - 1 cup green cabbage, finely shredded - 1 cup carrots, cut into thin matchsticks (julienned) - 1/2 cup fresh bean sprouts - 2 green onions, finely sliced - 1 tablespoon low-sodium soy sauce - 1 tablespoon toasted sesame oil - 1 teaspoon fresh ginger, grated - 1 teaspoon garlic, minced - 12 rice paper wrappers - Vegetable oil (for frying) - Salt and freshly ground black pepper (to taste) Getting the right ingredients is key to making great chicken spring rolls. I always start with fresh veggies. They add crunch and color. Shredded chicken makes the filling hearty. The bean sprouts give a nice, fresh taste. For the seasonings, I love the depth of flavor soy sauce provides. Toasted sesame oil adds a nutty touch that makes the rolls special. Fresh ginger and minced garlic boost the flavor, making every bite pop. Finally, rice paper wrappers are essential. They turn crispy when fried. This gives the rolls their delightful crunch. You can find these wrappers in most stores. You can follow the full recipe for detailed steps on how to prepare these tasty treats. Enjoy the process of creating your own chicken spring rolls! To start, I combine the cooked chicken with fresh vegetables. I use: - 1 cup cooked chicken breast, shredded - 1 cup green cabbage, finely shredded - 1 cup carrots, cut into thin matchsticks - 1/2 cup fresh bean sprouts - 2 green onions, finely sliced In a large bowl, I mix these ingredients well. Next, I add seasonings for flavor: - 1 tablespoon low-sodium soy sauce - 1 tablespoon toasted sesame oil - 1 teaspoon fresh ginger, grated - 1 teaspoon garlic, minced - Salt and freshly ground black pepper to taste I ensure everything blends together. This mix creates a tasty filling. Now, I prepare to roll the spring rolls. I fill a shallow dish with warm water. I dip one rice paper wrapper into the water for about 10-15 seconds. It should feel soft. I lift it out carefully and lay it flat on my workspace. Then, I spoon about 2 tablespoons of the chicken filling into the center. I fold the left and right edges over the filling. Next, I roll the wrapper tightly from the bottom. I make sure to roll it securely without tearing. I repeat this for all wrappers and filling. In a deep skillet, I heat vegetable oil to 350°F (180°C). I watch for it to shimmer. Then, I add a few spring rolls at a time. I avoid overcrowding the pan. I fry them for about 3-4 minutes until they turn golden brown. Once cooked, I transfer the spring rolls to a plate lined with paper towels. This helps drain any extra oil. For the full recipe, you can check the complete guide on making these delicious chicken spring rolls. To make chicken spring rolls, the rolling technique is key. Start by softening the rice paper wrappers in warm water. Soak each wrapper for about 10-15 seconds. This step makes them pliable. Be careful not to soak them too long; otherwise, they tear easily. Distribute the filling evenly in the center. Use about two tablespoons of your chicken and veggie mix. Fold the sides in, then roll tightly from the bottom. This method keeps the filling secure. Practice makes perfect, so don’t worry if your first roll isn’t flawless! Crispy spring rolls need the right oil temperature. Heat vegetable oil to about 350°F (180°C). This temperature helps achieve a golden brown color. If the oil is too cool, your rolls will absorb too much oil. Avoid overcrowding the pan. Cook a few rolls at a time. This allows them to fry evenly. If you add too many, they might steam instead of fry. Cook for 3-4 minutes until they are perfectly crispy. Serve your chicken spring rolls with tasty dipping sauces. Sweet chili sauce and soy sauce are popular choices. You can also make a peanut dipping sauce for added flavor. For a beautiful presentation, garnish with fresh herbs like cilantro or mint. A sprinkle of sesame seeds adds a nice touch too. Serve these rolls warm for the best taste. Enjoy every crunchy bite! For the full recipe, check out the Crispy Chicken Spring Rolls recipe. {{image_4}} You can switch up the protein in your spring rolls. Shrimp adds a sweet taste. Tofu gives a hearty, plant-based option. Pork adds a savory twist too. Each choice offers a unique flavor and texture. For those who prefer no meat, try using mushrooms or extra veggies. You can use sliced bell peppers or zucchini. These options keep your spring rolls fresh and fun. You can mix and match to find what you love best. Herbs can take your spring rolls to the next level. Fresh cilantro or basil adds brightness. You can chop them finely and mix them into the filling. They bring a burst of flavor that pairs well with chicken. Don’t shy away from spices either. A pinch of red pepper flakes can add heat. You might try adding ground coriander or cumin for depth. These small changes can really change the taste. Each bite can feel like a new experience. Dipping sauces make your spring rolls even better. A simple sweet chili sauce works wonders. You can also mix soy sauce with a bit of honey for a sweet-savory dip. If you like a kick, try mixing sriracha with mayonnaise. This creamy sauce complements the crunch of the rolls. You can also explore store-bought options like hoisin or peanut sauce. They add rich flavors, making each bite exciting. For more ideas, check the Full Recipe for tasty sauce options. To keep your fried spring rolls fresh, let them cool first. Place them in an airtight container. Line the bottom with paper towels to absorb moisture. This helps maintain crunchiness. Store the container in the fridge. They will stay good for up to three days. When you want to heat them, use the oven. Preheat it to 375°F (190°C). Place the rolls on a baking sheet. Heat them for about 10 to 15 minutes. This method keeps them crispy. You can freeze spring rolls before frying. First, prepare the filling and roll the wrappers. Then, place them on a baking sheet in a single layer. Make sure they do not touch. Freeze them for about 1 to 2 hours. Once frozen, transfer them to a freezer bag. Remove as much air as possible. They will last up to three months in the freezer. To reheat, fry them straight from the freezer. Heat oil to 350°F (180°C) and fry for 5 to 7 minutes until golden. Spring rolls last about three days in the fridge. If you notice any sogginess or off smells, it’s time to toss them. Check for discoloration too. If they look dull or dry, they may no longer be safe to eat. Always trust your senses when it comes to food safety. You should use cooked chicken breast for chicken spring rolls. It shreds easily and keeps the rolls light. You can also use rotisserie chicken for a quick option. If you want more flavor, try poaching the chicken with herbs and spices. For cooking, grilling or baking chicken works well. Just make sure it’s fully cooked and tender. Yes, you can prepare chicken spring rolls in advance. Roll them up and place them on a tray. Cover them with a damp cloth to keep them moist. This helps prevent the rice paper from drying out. You can store them in the fridge for a few hours before frying. Just be sure to fry them fresh for the best crunch. To make chicken spring rolls gluten-free, use gluten-free soy sauce. Coconut aminos is a great substitute. For wrappers, look for rice paper that is labeled gluten-free. Most rice paper is naturally gluten-free, but always check the package. This way, everyone can enjoy these tasty treats without worry. You can find the full recipe for chicken spring rolls by clicking [here](#). This recipe will guide you step-by-step to make the most delicious, crispy chicken spring rolls at home. In this blog post, we covered how to make delicious chicken spring rolls. We explored the main ingredients, seasonings, and step-by-step instructions. You learned tips for rolling, cooking, and serving your rolls. We also discussed variations, storage, and answered common questions. To wrap up, making chicken spring rolls is simple and fun. You can get creative with flavors and fillings. Enjoy this tasty dish with friends and family!

Chicken Spring Rolls

Discover the ultimate recipe for crispy chicken spring rolls that are sure to impress your family and friends! Packed with tender chicken, fresh veggies, and bursting with flavor, these rolls are easy to make and perfect for any occasion. Dive into the step-by-step guide and learn how to achieve that perfect crispy texture. Click through to explore this delicious recipe and bring a taste of Asian cuisine to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 cup cooked chicken breast, shredded

1 cup green cabbage, finely shredded

1 cup carrots, cut into thin matchsticks (julienned)

1/2 cup fresh bean sprouts

2 green onions, finely sliced

1 tablespoon low-sodium soy sauce

1 tablespoon toasted sesame oil

1 teaspoon fresh ginger, grated

1 teaspoon garlic, minced

12 rice paper wrappers

Vegetable oil (for frying)

Salt and freshly ground black pepper (to taste)

Instructions
 

In a large mixing bowl, combine the shredded chicken, shredded cabbage, julienned carrots, bean sprouts, and chopped green onions. Add the soy sauce, sesame oil, grated ginger, and minced garlic to the bowl. Season with salt and freshly cracked black pepper. Using a spatula or your hands, mix everything thoroughly until the ingredients are evenly incorporated.

    Set up a clean workspace and fill a shallow dish or pie plate with warm water. Briefly submerge one rice paper wrapper in the water for approximately 10-15 seconds, or until it becomes pliable. Carefully lift it out and lay it flat on a clean, dry surface, such as a cutting board or a plate.

      Spoon about 2 tablespoons of the chicken filling mixture into the center of the softened rice paper wrapper. Fold the left and right edges over the filling, then roll the wrapper tightly from the bottom to completely encase the filling. Be gentle yet firm to avoid tearing the wrapper. Repeat this process with the remaining wrappers and filling.

        In a deep skillet or frying pan, heat vegetable oil over medium-high heat until shimmering (about 350°F/180°C). Carefully add a few spring rolls at a time to the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until they are golden brown and crispy all over. Once cooked, transfer the spring rolls to a plate lined with paper towels to drain excess oil.

          Serve the crispy chicken spring rolls warm, accompanied by a small bowl of sweet chili sauce or soy sauce for dipping. Enjoy the delightful crunch and burst of flavors!

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4