Chicken Spring Rolls

why make this recipe

Chicken Spring Rolls are a delicious and fun way to enjoy a crispy snack or a light meal. They are packed with flavor and nutrients, making them a great option for everyone. Plus, they are easy to prepare at home, and you can customize the filling to your taste. Enjoying fresh spring rolls will impress your family and friends!

how to make Chicken Spring Rolls

Ingredients:

• 2 cups chicken mince (300g)
• 1 cup finely shredded cabbage (80g)
• 1/2 cup grated carrot (60g)
• 1/2 cup chopped spring onions (50g)
• 1 tbsp garlic paste (15g)
• 1 tbsp soy sauce (15ml)
• 1 tbsp red chili sauce (15ml)
• 1/2 tsp black pepper (2g)
• 1/2 tsp crushed red chili (2g)
• 1 tsp salt (5g)
• 1 tbsp oil (15ml)
• 20 spring roll sheets
• about 500ml oil for frying

Directions:

1. Heat 1 tablespoon of oil in a pan on medium flame. Add the garlic paste and sauté for 30 seconds.
2. Add the chicken mince and cook until it changes color and all the water evaporates.
3. Add the cabbage, carrot, and spring onions. Stir-fry on high heat for 2–3 minutes. The vegetables should stay slightly crunchy.
4. Add the soy sauce, chili sauce, salt, black pepper, and crushed red chili. Mix well and cook until the filling is fully dry.
5. Turn off the heat and let the filling cool completely.
6. Take one spring roll sheet and place 1–2 tablespoons of filling near the bottom edge.
7. Fold the bottom over the filling, then fold both sides inward. Roll tightly upward to seal. Use a little water to seal the edge if needed.
8. Heat oil on medium flame. Fry the rolls on medium heat until they are golden brown and crispy.
9. Remove the rolls and place them on a paper towel. Serve hot with red chili sauce or soy sauce. Tip: Always fry on medium heat. High heat will brown the outside fast, but the inside may stay soft.

how to serve Chicken Spring Rolls

Serve the Chicken Spring Rolls hot as an appetizer or snack. They pair well with dipping sauces like red chili sauce or soy sauce. You can also add some fresh herbs or sliced vegetables on the side for a refreshing touch.

how to store Chicken Spring Rolls

If you have any leftover spring rolls, store them in an airtight container in the fridge. They can last for up to 2 days. When you want to eat them again, reheat in an oven or air fryer to keep them crispy.

tips to make Chicken Spring Rolls

• Make sure the filling is dry before rolling; excess moisture can make the spring rolls soggy.
• Keep the spring roll sheets covered with a damp cloth while you are working to prevent them from drying out.
• You can adjust the spice level by varying the amount of chili sauce used.
• If you want to make them in advance, prepare the rolls and freeze them before frying.

variation

You can customize the filling by adding other vegetables like bell peppers or mushrooms. You can also use shrimp, tofu, or beef as alternatives to chicken for a different flavor profile.

FAQs

1. Can I bake the Chicken Spring Rolls instead of frying?
   Yes, you can bake them! Brush them with a little oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden brown.

2. Can I use store-bought chicken instead of chicken mince?
   Absolutely! You can use diced cooked chicken or shred rotisserie chicken to save time.

3. How do I know when the spring rolls are done frying?
   They should be golden brown and crispy. If you see a lot of bubbles around them, that’s a good sign they are cooking well!

Chicken Spring Rolls

Crispy Chicken Spring Rolls are a delicious and fun snack, easy to customize and perfect for sharing with family and friends.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Asian

Calories: 200

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 300 g 2 cups chicken mince
• 80 g 1 cup finely shredded cabbage
• 60 g 1/2 cup grated carrot
• 50 g 1/2 cup chopped spring onions
• 15 g 1 tbsp garlic paste
• 15 ml 1 tbsp soy sauce
• 15 ml 1 tbsp red chili sauce
• 2 g 1/2 tsp black pepper
• 2 g 1/2 tsp crushed red chili
• 5 g 1 tsp salt
• 15 ml 1 tbsp oil
• 20 sheets 20 spring roll sheets
• 500 ml about 500ml oil for frying

Method

 

Preparation

1. Heat 1 tablespoon of oil in a pan on medium flame. Add the garlic paste and sauté for 30 seconds.
2. Add the chicken mince and cook until it changes color and all the water evaporates.
3. Add the cabbage, carrot, and spring onions. Stir-fry on high heat for 2–3 minutes until the vegetables are slightly crunchy.
4. Add soy sauce, chili sauce, salt, black pepper, and crushed red chili. Mix well and cook until the filling is fully dry.
5. Turn off the heat and let the filling cool completely.
6. Take one spring roll sheet and place 1–2 tablespoons of filling near the bottom edge.
7. Fold the bottom over the filling, then fold both sides inward and roll tightly upward to seal. Use a little water to seal the edge if needed.

Cooking

1. Heat oil on medium flame. Fry the rolls on medium heat until they are golden brown and crispy.
2. Remove the rolls and place them on a paper towel. Serve hot with red chili sauce or soy sauce.

Notes

Tips: Always fry on medium heat; high heat may brown the outside quickly but keep the inside soft. If making in advance, prepare the rolls and freeze them before frying.