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Flaky Chicken Spring Rolls Ready in Minutes

Featured in Start the Party: Crowd-Pleasing Appetizers.

With these crispy chicken spring rolls, you can make a tasty appetizer in only 30 minutes. Juicy chicken and crunchy veggies like carrots and cabbage are wrapped in egg roll sheets, fried until golden, and ready to pair with your favorite dipping sauce. You’ll get around 15 rolls, making them great for gatherings or a fun family meal. Prep the filling beforehand for even quicker assembly.
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Updated on Mon, 03 Mar 2025 00:09:12 GMT
A plate filled with golden spring rolls and a dipping bowl on the side. Pin it
A plate filled with golden spring rolls and a dipping bowl on the side. | linacooks.com

Homemade spring rolls featuring juicy chicken and fresh vegetables wrapped in a delicate, crispy shell. The satisfying crunch gives way to a perfectly seasoned filling that outshines any restaurant version.

The incredible aroma of these spring rolls cooking attracts everyone to the kitchen. Their irresistible combination of tender chicken and fresh vegetables makes them disappear almost instantly at gatherings.

Key Ingredients

  • Chicken: Shredded breast or rotisserie meat works well. For fresh chicken, cook until just done as it will finish cooking during frying.
  • Cabbage: Select fresh white cabbage with crisp, tight leaves and white core.
  • Wrappers: Use wheat-based egg roll wrappers, avoiding rice paper. Check for freshness and pliability.
  • Vegetables: Fresh, crisp carrots cut into uniform strips.
  • Oil: High smoke point varieties like vegetable or peanut oil for frying.

Assembly Method

Prepare Filling:
Shred chicken finely and combine with shredded cabbage and julienned carrots. Keep ingredients uniform in size.
Wrapper Handling:
Place wrapper diamond-style on work surface. Cover unused wrappers with damp cloth.
Rolling Technique:
Place two tablespoons filling below center. Fold bottom corner up, then sides in to form envelope.
Sealing:
Roll tightly upward, seal final edge with water to prevent filling from escaping.
A bowl of food with a sauce on top. Pin it
A bowl of food with a sauce on top. | linacooks.com

Traditional wisdom teaches that proper rolling technique is crucial - not too loose to prevent sogginess, not too tight to avoid bursting.

Cooking Temperature

Maintain oil at 350°F. Cook in batches for 3-4 minutes per side until golden.

Presentation

Serve hot and crispy alongside dipping sauces. Diagonal cuts create elegant appetizer portions.

Variations

Customize filling with preferred vegetables and seasonings. Add water chestnuts for texture.

Storage

Store uncooked rolls between parchment sheets in refrigerator. Restore crispiness by reheating in oven.

A plate of food with a variety of dishes, including a sandwich and a bowl of soup. Pin it
A plate of food with a variety of dishes, including a sandwich and a bowl of soup. | linacooks.com

Mastering spring rolls requires attention to detail in preparation and technique. With practice, these homemade versions rival any restaurant offering.

Frequently Asked Questions

→ Can I prep these spring rolls in advance?
Sure, you can make the filling ahead, but it’s best to fry them just before serving for the crispiest results.
→ Is baking an option instead of frying?
Definitely! Just brush them with oil and bake at 400°F for around 15-20 minutes, flipping halfway through.
→ Can I freeze them uncooked?
Yes, line them on a tray to freeze, then store in a freezer bag. Fry them directly from frozen, adding a few extra minutes.
→ What’s a good alternative to chicken?
Pork, shrimp, or tofu can replace chicken beautifully in this recipe.
→ Why do my rolls sometimes burst while frying?
Make sure the edges are sealed tightly, don’t overfill, and keep the wrapping snug but not overly tight to let steam escape.

Chicken Spring Rolls

Crunchy rolls made with chicken, fresh veggies like cabbage and carrots, easy to make in half an hour. Perfect for snacks or parties.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Paolina

Category: Appetizers

Difficulty: Intermediate

Cuisine: Asian

Yield: 15 Servings (15 rolls)

Dietary: Dairy-Free

Ingredients

→ Filling

01 Shredded chicken breast, 8 ounces, cooked
02 Olive oil, 1 tablespoon (extra virgin preferred)
03 Finely chopped red onion, about 1 tablespoon
04 Thinly sliced carrots, 2 ounces
05 Shredded white cabbage, 2 ounces
06 1 teaspoon of soy sauce
07 Salt (Kosher) and ground black pepper, as much as you like

→ Assembly

08 15 wrappers for egg rolls
09 Oil for frying

→ For Serving

10 Sweet and sour sauce or Sriracha (your choice)

Instructions

Step 01

Get your skillet to medium heat and add oil. Toss in carrot, cabbage, and onion and let them cook till soft, about 3 minutes. Stir in the chicken plus soy sauce, adjust the seasoning how you want, then set aside to cool off.

Step 02

Scoop 1 tablespoon of the filling onto a wrapper. Fold up the bottom edge first, then tuck the sides in, and roll until fully closed. Make sure the edges stick together tightly.

Step 03

Pour oil into a skillet until it reaches about ½ an inch deep. Heat it to medium and fry the rolls in batches. Give each side about 1 minute or until they’re golden brown.

Step 04

Let the rolls rest on a plate covered with paper towels to soak up any extra oil.

Step 05

Dish up your rolls right away while they’re still crispy and warm. Pair them with your favorite dipping sauce like Sriracha or sweet and sour sauce.

Notes

  1. Rolling them up too tightly can tear the wrapper.
  2. Enjoying them while fresh and warm gives the best texture!
  3. Give the rolls a little room when frying so they cook evenly.

Tools You'll Need

  • A skillet with a non-stick surface
  • A large frying pan
  • Paper towels
  • A sturdy cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Egg roll wrappers contain wheat
  • Includes soy
  • Eggs are present