Chicken Spring Rolls Recipes are the all-time stars of any party. With their crispy shells and golden elegance, they kick everyone’s mood off to a good start. Served as an appetizer, these crunchy delights are a pleasure to nibble on while chatting over the buzz of recent news.
While spring rolls are a party favorite among the guests, kids love them even more!
The compact size of this snack makes it easier for them to hold, while the crispy outer shell keeps the delicious fillings neatly inside. With little to no chances of spills and crumbs, kids enjoy a nutritious, fulfilling snack, and you don’t need to clean up any mess later.
Whether you serve these delicious bites as an appetizer, a quick snack on the go, or to fill up hungry little tummies, the chicken spring rolls recipe is suitable for every occasion. And the best part is that you can customize them to suit your vibe, sweet or spicy!
What Is Spring Roll Wrapper and How To Store Them?
A key ingredient of my chicken spring roll recipe is the “spring roll wrapper.” If you aren’t familiar with these beauties, let me give a short introduction and some pointers on how to store them correctly.
Spring roll wrappers originated from East Asia and are most commonly found in Chinese, Vietnamese, and Thai cuisines. They are edible and made from a basic mixture of flour, water, and salt. Typically, they wrap some fillings inside a burrito and give the dish an overall crispy texture when fried.
To store uncooked spring wrappers, place them in an airtight container and keep them in the refrigerator for up to a week. If you aren’t planning to use it anytime soon, keep them separated by putting a piece of parchment in between and store them in a freezer bag.
If you have already fried the spring rolls, the wrappers will be in the refrigerator for up to 2 days. Just reheat the food like you usually would for other times before eating.
How To Customize Homemade Chicken Spring Roll Recipe?
Do picky eaters in the family? No worries. You can customize these chicken spring rolls as much as you want!
Let’s give you some ideas about how you can customize your chicken spring rolls with a variety of delicious flavors:
Choose Different Protein
Instead of chicken, you can use other proteins like shrimp, beef, or egg for the spring roll. Please adjust the cooking temperature according to the meat you have chosen. Tofu is an excellent alternative for this recipe if you want to avoid meat.
Spice It Up
Want a little kick in your spring rolls? Let’s spice it up and add some heat to keep the rolls rolling!
While cooking, you can make the chicken rolls extra spicy by adding chopped jalapeños or Sriracha sauce. If you are skeptical about the spice level, add chili flakes to the dipping sauce instead of the veggie fillings. That way, you can control the spice level of each bite.
Fresh Herb Addition
To refresh the rolls, you can use basil, cilantro, or mint leaves. Add these herbs as a finishing touch when you cook the veggie fillings, and watch your spring roll instantly take a fresh turn.
Recipe Card
Spring Rolls Recipe | Chicken Spring Rolls Recipe
Ingredients
For Chicken and Veggies
- 3 tbsp / 45 ml Oil
- 1 small-sized Onion (Sliced)
- 1 tbsp / 7 g Ginger (Minced)
- 1 tbsp / 8 g Garlic (Minced)
- 4 Green Chilis (Chopped)
- 2 cup / 110 g Chicken (Julienned)
- ½ tsp / 3 g Salt
- 1 tsp / 2 g Black Pepper (Divided)
- ½ cup / 64 g Carrots (Julienned)
- 2 cups / 140 g Cabbage (Julienned)
- ½ cup / 75 g Capsicum (Julienned)
- 1 tbsp / 15 ml Light Soy Sauce
- 1 tsp / 5 ml Dark Soy Sauce
- 1 tbsp / 15 ml Oyster Sauce
- 1 tbsp / 15 ml Chili Sauce
- 2 tbsp Coriander (Chopped)
For Cornstarch Mixture
- 4 tbsp / 60 ml Water
- 2 tbsp / 16 g Cornstarch
For Roll
- 1 tbsp / 8 g All Purpose Flour
- 2 tbsp / 30 ml Water
- Frozen Spring Roll Wrapper
Instructions
Heat Oil and Fry Onions
- Place a pan on the stove and heat it over medium-high temperature. Pour 3 tbsp of cooking oil into the pan.
- Add Ginger-Garlic and Prepare Chicken
- Add 1 tablespoon of minced ginger, 1 tbsp of minced garlic, and 4 chopped green chilies to the pan and fry for another 30 seconds while stirring continuously to mix the ingredients.
- Add 2 cups of julienned chicken to the pan. Season the chicken with ½ tsp of salt and ½ tsp of black pepper.
- Cook the chicken for 8-10 minutes, stirring with a spatula to combine it with the seasonings.
Saute The Vegetables
- Add ½ cup of julienned carrots, 2 cups of julienned cabbage, and ½ cup of julienned capsicum to the mix.
- Use a spatula to combine all the veggies and cook for 1-2 minutes.
- Toss the vegetables from the bottom of the pan to the top to mix everything properly.
Add Seasoning and Sauce
- Sprinkle ½ tsp of black pepper over the vegetables. Add 1 tbsp of light soy sauce, 1 tsp dark soy sauce, 1 oyster sauce, and 1 chili sauce to the pan.
- Stir thoroughly and coat the vegetables with seasoning and sauce.
- Cook the vegetables for an additional 1-2 minutes.
Prepare Cornstarch Mixture
- Take a small bowl and mix 4 tbsp of water with 2 tbsp of cornstarch to prepare a slurry.
- Stir the mixture with a spoon until it’s smooth and there are no visible lumps.
- Pour the cornstarch mix into the pan and stir well to combine it with the ingredients.
Garnish With Coriander
- Add 2 tbsp of chopped coriander to the dish. Toss and stir well to combine with the vegetables.
- Remove the veggie mix from the heat, transfer it to a plate, and set it aside for later use.
Prepare Flour Paste For The Rolls
- In a small bowl, mix 1 tbsp of all-purpose flour with 2 tbsp of water.
- Stir the mixture until all the lumps are gone and the texture is smooth.
- Set the flour paste aside to seal the rolls later in this recipe.
Prepare Wrapper and Add Fillings
- Place frozen spring roll sheets on a flat surface.
- Position the wrapper to create a diamond shape, with one corner in front of you and the opposite corner pointing away from you.
- Take about 2 tbsp of chicken and veggie fillings you prepared earlier and place it in the corner of the wrapper in front of you.
- Roll the wrapper halfway in the opposite direction. Fold both sides of the wrapper to overlap each other.
Seal The Wrapper
- Use a small brush to apply the flour-mixture paste you prepared earlier to the remaining edge of the wrapper that points away from you.
- Finish rolling to seal the fillings inside the wrapper tightly.
- Repeat the rolling techniques for the remaining wrappers and fillings. According to this recipe’s measurement, you should have 12-14 rolls.
Fry The Spring Rolls
- Grab a deep pan for frying and put it on the stove over medium-high temperature.
- Pour cooking oil into the heated pan.
- Carefully lower the rolls one by one into the pan. Avoid overcrowding the pan while frying. Cook in batches if necessary.
- Fry the rolls for 7-8 minutes or until it turns golden brown. Flip the rolls when one side is cooked.
- Use tongs to lift the rolls and drain excess oil.
- Serve the fried rolls on a plate, dip them into your favorite sauce, and enjoy!
Video
Recipe FAQs
Boneless chicken breasts or thighs are the most suitable for making spring rolls. These cuts are tender and have more juices, which blend well with the fillings inside the wrapper.
Please ensure the spring rolls are fried at the right temperature to prevent them from becoming soggy. Also, remove excess moisture from the filling before putting it inside the wrapper.
To freeze uncooked spring rolls, place them on a baking sheet in a single layer and keep them in the freezer. Once frozen, place the rolls in a ziploc bag or airtight container.
You can use an egg wash to seal the wrapper’s edges. Beat a large egg and mix it with water to make the egg wash, then use it to seal the wrapper.
