Chicken spring rolls are crispy treats that pack a punch of flavor! Wrapped in thin rice paper, they’re filled with tender chicken and crunchy veggies for a tasty bite.
They make a great snack or appetizer, and it’s hard to eat just one. I love dipping them in sweet chili sauce—it’s like a party for your taste buds! 🎉
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for making spring rolls. If you can’t find traditional wrappers, rice paper is a good alternative. Just soak it briefly in warm water to make it pliable.
Chicken: Cooked chicken breast is perfect for this recipe. You can substitute leftover rotisserie chicken for an easy shortcut, or use shredded tofu for a vegetarian version.
Cabbage: Shredded cabbage adds crunch. Napa or green cabbage both work well. If you need a substitute, cole slaw mix is easy and available at grocery stores.
Carrots: Shredded carrots add sweetness. You can use bell peppers or zucchini for a colorful twist, or even skip them if you’re in a pinch.
Fresh Herbs: Cilantro gives the rolls fresh flavor. If you’re not a fan, parsley or even basil can be substituted. Just use what you enjoy!
How Do You Fold Spring Rolls Properly?
Learning to fold spring rolls can be tricky, but it’s easier with a few steps. The goal is to keep the filling secure inside the wrapper. Here’s how:
- Start with the wrapper in a diamond shape, with one corner facing you.
- Spoon 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, tucking it tight.
- Fold the sides in towards the center, enclosing the filling.
- Roll up towards the top corner, sealing with water to ensure it stays closed.
Practice makes perfect! Don’t worry if your first few aren’t perfect—just enjoy the process. It gets easier with each roll!
How to Make Delicious Chicken Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 spring roll wrappers
- 1 cup cooked chicken breast, shredded or finely chopped
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ¼ cup chopped green onions
- ¼ cup fresh cilantro, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
- Vegetable oil for frying
For the Dipping Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes or fresh chopped chili (optional)
- ¼ cup water
How Much Time Will You Need?
You’ll need about 30 minutes for preparation and cooking. This includes about 15 minutes of prep time for chopping and mixing, plus around 15 minutes for frying the rolls. You’ll be enjoying your crispy chicken spring rolls in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the shredded chicken, cabbage, carrots, green onions, and cilantro. Make sure everything is well combined!
2. Marinate the Mixture:
Add the soy sauce, sesame oil, grated ginger, minced garlic, and a little salt and pepper to the bowl. Toss everything together so that the flavors mix well. Let this mixture marinate for 10-15 minutes to enhance the flavor.
3. Assemble the Spring Rolls:
Take a spring roll wrapper and place it on a clean, flat surface with one corner facing you (it should look like a diamond). Spoon about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the two side corners. Finally, roll it tightly toward the top corner, sealing the edge with a bit of water.
4. Fry the Spring Rolls:
Heat vegetable oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, carefully add the spring rolls in batches. Fry each roll until they are golden brown and crispy, about 3-5 minutes, turning them occasionally for even cooking.
5. Drain and Prepare the Dipping Sauce:
Once fried, remove the spring rolls and place them on paper towels to drain excess oil. For the dipping sauce, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, minced garlic, grated ginger, optional chili, and water in a small bowl until the sugar dissolves and the mixture is combined.
6. Serve and Enjoy:
Your crispy chicken spring rolls are ready! Serve them hot with the dipping sauce on the side. If desired, garnish with fresh julienned carrots and cucumbers for an extra touch. Enjoy your tasty homemade treat!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover cooked chicken works perfectly in these spring rolls. Just make sure it’s shredded or finely chopped for easy rolling.
What Can I Substitute for Spring Roll Wrappers?
If you can’t find spring roll wrappers, rice paper is a great alternative. Just soak the rice paper in warm water until it’s pliable before using it to wrap your filling.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 3 days. To reheat, you can bake them in the oven at 350°F (175°C) for a few minutes until they’re heated through and crispy again.
Can I Make the Dipping Sauce Ahead of Time?
Yes! You can prepare the dipping sauce in advance. Just store it in the fridge in a sealed container for up to a week. Give it a good stir before serving to make sure everything is well combined!
