Chicken spring rolls are tasty little bundles filled with seasoned chicken and crunchy veggies, all wrapped in thin rice paper. They’re crispy on the outside and a delight to eat!
They’re perfect for dipping into your favorite sauce, and honestly, I can’t stop at just one! 😄 I love making a bunch to share with friends; they always ask for more!
Key Ingredients & Substitutions
Ground Chicken: This is the main protein source for our spring rolls. If you’re looking for a healthier option, ground turkey works well too. For a vegetarian alternative, try using tofu or tempeh, crumbled and cooked until golden.
Cabbage: I use green cabbage for its crunch, but napa cabbage is a great alternative and slightly sweeter. If you’re feeling adventurous, try adding some spinach or kale!
Carrots: Shredded carrots bring color and sweetness. You can swap these with bell peppers, zucchini, or even sweet potatoes—just make sure to thinly slice or shred them for even cooking.
Soy Sauce & Oyster Sauce: These sauces add depth to the flavor. If you need a gluten-free option, use tamari instead of soy sauce. Feel free to skip the oyster sauce if you want a vegetarian version.
Spring Roll Wrappers: Traditional wrappers are made from rice flour, but if you’re looking for a gluten-free substitute, use lettuce leaves or even thinly sliced zucchini for a fresh twist.
What’s the Best Way to Roll and Seal Spring Rolls?
Rolling spring rolls can seem tricky, but with a little practice, you’ll be a pro! Start with your wrapper on a clean surface, and lay your filling near one corner. The key is to roll tightly without tearing the wrapper.
- Folding in the sides as you go will help keep the filling secure. Just make sure not to overfill!
- To seal the rolls, use a little beaten egg or water on the edges—this helps them stick together during frying.
Keep practice in mind; the more you make them, the easier it gets! Enjoy the process of making these delightful snacks!
How to Make Chicken Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1/2 lb (225g) ground chicken
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup finely chopped onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1/4 tsp salt
For the Spring Rolls:
- 10-12 spring roll wrappers
- 1 egg (for sealing wrappers)
- Vegetable oil for frying
- Fresh cilantro leaves (for garnish)
How Much Time Will You Need?
You’ll need about 20 minutes for prep and cooking time, plus a few more minutes for frying if you’re making them in batches. So, get ready to enjoy your delicious Chicken Spring Rolls in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating one tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and chopped onions, sautéing them until they smell wonderful and turn translucent.
2. Cook the Chicken:
Next, add the ground chicken to the skillet. Cook it while breaking it apart with a spatula until it’s no longer pink. This step usually takes about 4-5 minutes.
3. Add the Vegetables:
Once the chicken is cooked, stir in the shredded cabbage and carrots. Cook this mixture for about 3-4 minutes, or until the vegetables are just starting to soften.
4. Season the Filling:
Now it’s time to add flavor! Pour in the soy sauce, oyster sauce (if you’re using it), sesame oil, salt, and black pepper. Mix everything well and let it cook for another 2 minutes. Remove from heat and allow the filling to cool slightly.
5. Roll the Spring Rolls:
Set up a clean, dry surface for rolling. Take a spring roll wrapper and place about 2 tablespoons of the chicken filling near one corner of the wrapper. Roll it tightly, folding in the sides as you go. To seal the edge, use a little beaten egg—this keeps your rolls intact!
6. Fry the Spring Rolls:
In a deep frying pan, heat vegetable oil over medium-high heat. Once the oil is hot, fry the spring rolls in batches until they turn golden brown and crispy, which should take about 3-5 minutes. Remember to turn them occasionally for even cooking!
7. Drain and Garnish:
Once the spring rolls are nicely browned, take them out and place them on paper towels to drain excess oil. Finally, serve your hot spring rolls garnished with fresh cilantro leaves and a side of sweet chili sauce for dipping.
Enjoy your crispy chicken spring rolls! They’re perfect as a snack or appetizer!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If using frozen chicken, make sure to fully thaw it before cooking. You can thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for quicker results.
How Should I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2-3 days. To keep them crisp, avoid stacking them if possible. Reheat in the oven for about 10 minutes at 350°F (175°C) to regain some crunch!
Can I Make These Spring Rolls Ahead of Time?
Yes! You can prepare the filling a day in advance and refrigerate it. Just assemble and fry the spring rolls before serving. This way, you can enjoy fresh, hot spring rolls without much hassle during your event!
What Dipping Sauces Go Well with Chicken Spring Rolls?
While sweet chili sauce is a classic pairing, you can also serve them with soy sauce, peanut sauce, or even a homemade sesame dipping sauce. Experiment to find your favorite!
