When it comes to appetizers that wow a crowd and delight every taste bud, Chicken Spring Rolls are easily at the top of my list. These irresistible golden parcels are bursting with savory shredded chicken, crisp veggies, and aromatic herbs, all wrapped up and fried (or baked!) until perfectly crispy. Whether you’re making them for a fun family night or an impressive party platter, you’ll fall in love with the balanced flavors, crunchy texture, and endless possibilities for dipping and serving. Let’s dive into the joy of making Chicken Spring Rolls together — you’re about to discover your new favorite homemade appetizer!
Ingredients You’ll Need
The ingredients for these Chicken Spring Rolls are simple but mighty — each does its part to add juicy texture, colorful crunch, and a punch of flavor. You might already have most of what you need in your kitchen, and every item helps turn these rolls into absolute crave-worthy bites.
- Cooked chicken breast shredded: This lean protein is hearty, shreds easily, and soaks up all the tasty seasonings.
- Shredded cabbage: Adds a lovely crunch and keeps the filling light and fresh.
- Carrot, julienned: Brings in natural sweetness and a brilliant orange pop.
- Red bell pepper, thinly sliced: For color, a touch of sweetness, and some crunch with every bite.
- Green onions, chopped: They add mild funk and a hint of sharpness that lifts the flavors.
- Fresh cilantro, chopped: This herb gives your spring rolls a burst of fragrant green freshness.
- Soy sauce: The salty-savory backbone, tying everything together.
- Sesame oil: Just a splash gives a subtle nuttiness that makes it taste oh-so-authentic!
- Spring roll wrappers: Super thin, easy to work with, and fry up beautifully crispy — look for them in the refrigerated section of your grocery store.
- Egg, beaten (for sealing): Acts as edible glue to keep your rolls wrapped neat and tight.
- Vegetable oil, for frying: Pick a neutral oil (like canola or peanut) that can handle high heat for that signature crispy exterior.
How to Make Chicken Spring Rolls
Step 1: Prepare the Filling
Start by grabbing your largest mixing bowl — you’re about to build the flavorful core of these Chicken Spring Rolls! Combine the shredded chicken, cabbage, julienned carrots, bell pepper strips, green onions, and cilantro. Add in the soy sauce and sesame oil. Using a big spoon or your hands, mix until everything is well coated and evenly distributed. This mixture should smell absolutely inviting already, and you’ll notice how the cilantro and sesame oil start to brighten up the whole bowl.
Step 2: Set Up Your Wrapping Station
Clear your countertop and set up a little wrapping assembly line: have your filling ready, spring roll wrappers covered with a damp cloth to prevent drying, and a small bowl with the beaten egg ready for sealing. This organization makes the process smoother, cleaner, and honestly a lot more fun, especially if you invite someone to help!
Step 3: Fill and Roll
Place one spring roll wrapper on a clean work surface with a corner facing toward you, like a diamond. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner snugly over the filling, tuck in the sides neatly, then roll up tightly towards the top corner. Brush that top corner with a little beaten egg to seal. Repeat with the rest — this step can feel relaxing and almost meditative once you get a rhythm going!
Step 4: Fry (or Bake) the Chicken Spring Rolls
Pour about 2 inches of vegetable oil into a deep skillet or heavy pot and heat to 350°F (175°C). Carefully add the spring rolls in batches (don’t crowd the pan!) and fry for 3 to 4 minutes, turning gently, until they’re golden brown and gloriously crispy. Drain each batch on a plate lined with paper towels. If you prefer a lighter option, the Chicken Spring Rolls can be baked on a parchment-lined sheet at 400°F (200°C) for about 20 minutes, flipping halfway for even crispiness.
Step 5: Serve and Dip
Arrange the Chicken Spring Rolls on a platter while they’re still hot and inviting. They’re fantastic with sweet chili sauce, soy dipping sauce, or a little homemade peanut sauce on the side. Don’t forget to add a little extra lime or fresh cilantro for a gorgeous finishing touch!
How to Serve Chicken Spring Rolls
Garnishes
A pretty plate of Chicken Spring Rolls becomes restaurant-worthy with just a few simple garnishes. Scatter a handful of chopped cilantro or sliced green onions for a fresh look. Wedges of lime on the side bring a welcome zing — let your guests squeeze a bit over their roll for a flavor pop! A sprinkle of sesame seeds can also add a little elegance and crunch right before serving.
Side Dishes
While these Chicken Spring Rolls easily steal the spotlight, they play well with others. Pair them with a crisp Asian-style cucumber salad, a bowl of steamed jasmine rice, or even a little bowl of miso soup for a more filling meal. If you want to go all in, try them alongside other finger foods like potstickers or shrimp tempura for an unforgettable appetizer spread!
Creative Ways to Present
Take your presentation up a notch! Serve Chicken Spring Rolls standing upright in a tall glass or decorative cup for a modern touch, or slice them into bite-sized pieces and spear each with a toothpick for a pass-around party snack. For a family-style platter, arrange the rolls in a spiral with bowls of dipping sauces in the center. Have fun — the sky’s the limit!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (rare, but possible!), stash them in an airtight container in the refrigerator for up to three days. Place a sheet of paper towel in the bottom of the container to help absorb any excess moisture and keep the Chicken Spring Rolls from getting soggy.
Freezing
Chicken Spring Rolls freeze beautifully before cooking. Arrange uncooked rolls on a parchment-lined tray, then freeze until solid. Once frozen, transfer them to a freezer-safe zip-top bag for up to two months. No need to thaw before frying or baking; just add an extra minute or two to the cooking time!
Reheating
To bring back the crispy magic, reheat leftover Chicken Spring Rolls in a 375°F (190°C) oven for about 8 minutes, flipping once, until hot and crackly. Skip the microwave if you want to avoid soggy wrappers — nothing beats that freshly crisp bite!
FAQs
Can I make Chicken Spring Rolls ahead for a party?
Absolutely! You can prepare and roll your Chicken Spring Rolls up to a day ahead and keep them covered in the fridge. Save the frying or baking for right before serving so they’re at their crispiest and freshest for your guests.
Can I use leftover rotisserie chicken?
Yes, leftover rotisserie chicken is perfect for this recipe! Shred it up and use it in place of plain cooked chicken breast — it adds extra savory flavor and is a great kitchen shortcut.
Are there healthier alternatives to frying?
Definitely. Baking is a fantastic alternative that gives you a crunchy texture with less oil. Just brush the spring rolls lightly with oil before baking and flip them halfway for even browning. Air-frying is also an excellent option!
How can I make Chicken Spring Rolls gluten-free?
For a gluten-free twist, swap out the wheat spring roll wrappers for rice paper wrappers and use tamari or coconut aminos instead of soy sauce. Enjoy them fresh or try lightly pan-frying them if you’re feeling adventurous!
What dipping sauces pair best with Chicken Spring Rolls?
Sweet chili sauce and soy-based dips are classics that never fail, but don’t stop there! A tangy peanut sauce, sriracha mayo, or even a squeeze of fresh lime can make each bite new and exciting.
Final Thoughts
There’s just something so joyful about making (and eating!) homemade Chicken Spring Rolls. Whether you fry, bake, or get creative with your fillings, this recipe invites you to have fun in the kitchen and share something special with the people you love. Trust me, your guests will be asking for this recipe before the last roll disappears. Happy cooking!
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Chicken Spring Rolls Recipe
- Total Time: 40 minutes
- Yield: 12 spring rolls 1x
- Diet: Non-Vegetarian
Description
These Chicken Spring Rolls are a delightful appetizer or snack featuring a flavorful filling of shredded chicken, crunchy vegetables, and aromatic seasonings, all wrapped up in a crispy shell. Perfect for any Asian-inspired meal or gathering.
Ingredients
Filling:
- 1 cup cooked chicken breast, shredded
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- ½ red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Additional:
- 12 spring roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- Filling Preparation: In a large bowl, combine chicken, cabbage, carrot, bell pepper, green onions, cilantro, soy sauce, and sesame oil. Mix well.
- Rolling: Place one spring roll wrapper on a clean surface with a corner facing you. Add about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Frying: Heat oil in a skillet to 350°F (175°C). Fry the spring rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels and serve hot with dipping sauce.
Notes
- For a healthier option, bake the spring rolls at 400°F (200°C) for 20 minutes until crispy.
- Rice paper wrappers can be used for fresh, non-fried spring rolls.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying (or Baking)
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 spring roll
- Calories: 110
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
