Crisp on the outside, full of juicy, flavorful filling inside – Chicken Spring Rolls are the appetizer everyone reaches for first at any gathering. Bursting with tender chicken, colorful veggies, and just the right hit of ginger and soy, these rolls are a crunchy, fun finger food you can never have just one of! Whether you prefer them baked or fried, their golden exterior and fragrant filling make these Chicken Spring Rolls irresistible as a snack, party starter, or even a light meal any day of the week.
Ingredients You’ll Need
The beauty of Chicken Spring Rolls lies in the vibrant, simple ingredients that come together for maximum flavor and color. Each element – from protein-packed chicken to fresh veggies and punchy seasonings – plays a special role in achieving that signature combination of crunch, juiciness, and umami.
- Cooked Chicken Breast: Opt for shredded or finely chopped – rotisserie chicken works wonders for quick prep and a tender bite.
- Shredded Carrots: Brings natural sweetness, bright color, and a lovely crunch to every roll.
- Shredded Cabbage or Coleslaw Mix: Classic base for texture; a pre-shredded mix makes life easy and speedy!
- Thinly Sliced Bell Pepper: Adds a juicy, crisp pop and beautiful color – use any hue you love.
- Green Onions: A burst of freshness and gentle bite that lifts all the other flavors.
- Soy Sauce: Classic savory depth; low-sodium works too if you want to control the salt.
- Sesame Oil: The quiet hero – one splash gives a gorgeous, nutty aroma and authentic finish.
- Grated Fresh Ginger: Just a teaspoon gives the filling a gentle zing and warmth.
- Garlic Clove (Minced): For an aromatic undertone no spring roll should be without.
- Spring Roll Wrappers (or Rice Paper Wrappers): The crispy vessel that holds all the goodness – pick wheat wrappers for frying, or go rice paper for fresh, lighter rolls.
- Vegetable Oil (for frying) or Baking Spray (if baking): Choose your adventure: deep golden crunch or light and oven-baked.
How to Make Chicken Spring Rolls
Step 1: Make the Filling
In a large bowl, combine your cooked chicken, carrots, cabbage or coleslaw mix, bell pepper, green onions, soy sauce, sesame oil, ginger, and garlic. Stir everything together until the veggies and chicken glisten and every bite promises a little bit of everything. This filling is where all the flavor magic happens, and mixing by hand ensures you get a perfect blend without crushing the veggies.
Step 2: Assemble the Chicken Spring Rolls
If you’re using traditional spring roll pastry, set a wrapper flat on a clean surface, positioned like a diamond with a corner facing you. Place 2–3 tablespoons of your tasty filling near the bottom corner, keeping it compact but not overfilled. Fold the bottom corner snugly over the filling, tuck in the sides, and roll it all up tightly like a burrito. Seal the last edge with a little dab of water so nothing escapes during cooking. Repeat until all filling is snuggled safely away in their wrappers.
Step 3: Cook to Golden Perfection
Now for the fun part! To fry, heat about 1–2 inches of vegetable oil in a deep skillet over medium-high. Gently lower in a few Chicken Spring Rolls at a time and fry for 3–4 minutes, rotating until evenly golden and irresistibly crisp. Drain them on paper towels. Want a lighter batch? Bake! Preheat your oven to 400°F, set rolls on a lined baking sheet, brush or spray with oil, then bake for 18–20 minutes, flipping halfway. You’ll get all the crunch, but less oil.
Step 4: Serve With Dipping Sauce
Transfer your warm Chicken Spring Rolls to a platter and serve with sweet chili sauce, soy, or creamy peanut sauce. That final dip takes each bite to the next level!
How to Serve Chicken Spring Rolls
Garnishes
Tuck fresh cilantro leaves, a sprinkle of toasted sesame seeds, or thinly sliced green onion alongside your Chicken Spring Rolls for a vibrant, inviting look. A handful of shredded lettuce underneath is a classic touch that doubles as a tasty salad scoop for extra sauce!
Side Dishes
Bring the party by pairing with crunchy Asian slaw, steamed jasmine rice, or a simple cucumber salad. A bowl of miso soup or some garlic edamame also turns these Chicken Spring Rolls into a satisfying meal.
Creative Ways to Present
For a crowd, arrange rolls standing upright in a mason jar or glass for easy grabbing, or fan them out in a spiral around a bowl of dipping sauce. For family nights, try a build-your-own platter with wrappers and fillings alongside dipping sauces, so everyone can roll their own.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Spring Rolls stay crisp if you let them cool completely, then tuck them into an airtight container with a paper towel to absorb moisture. Pop them in the fridge and enjoy within 2 days for the best bite.
Freezing
You can freeze them before or after cooking! For best results, freeze unbaked rolls in a single layer, then transfer to a zip-top bag once solid. Cook straight from frozen (just add a few minutes to the baking or frying time), no thawing needed. Already cooked? Freeze in a single layer and re-crisp in the oven or air fryer.
Reheating
To bring back their crispy glory, reheat Chicken Spring Rolls in a 375°F oven or air fryer for about 8–10 minutes, flipping halfway. Skip the microwave unless you’re in a hurry – it’ll zap the crunch right out!
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a handy shortcut that keeps prep under 30 minutes while adding rich flavor. Just shred and go – it’s especially great when you’re making a big batch of Chicken Spring Rolls.
Are these good baked instead of fried?
Definitely. Baked Chicken Spring Rolls come out golden, crispy, and lighter on oil. Just remember to flip them halfway through and spray or brush the tops with oil for that crave-worthy crunch.
What can I use instead of spring roll wrappers?
Rice paper wrappers are a fantastic alternative, especially for a fresh, Vietnamese-style roll. Dip in warm water before wrapping and skip the frying or baking for a light, gluten-free option.
How do I keep the rolls from bursting while frying?
Make sure to roll them tightly but not overstuff, and always seal the edges well with water. Also, keep the oil at a steady, medium-high temperature. If it’s too hot, the outside cooks too quickly and can burst open.
Can I make the filling ahead of time?
Yes, prepping the filling a day before makes assembly extra quick and flavors even better as they mingle. Just store covered in the fridge, and you’re all set for rolling!
Final Thoughts
If you love a satisfying crunch and loads of flavor in every bite, these Chicken Spring Rolls are sure to become a new favorite in your kitchen. Give them a try next time you have leftover chicken or want to wow friends with a homemade appetizer – you’ll see just how easy and delicious homemade spring rolls can be!
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Chicken Spring Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 rolls
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
These Chicken Spring Rolls are a delicious Asian-inspired appetizer filled with a flavorful mixture of chicken, vegetables, and aromatic seasonings, wrapped in a crispy shell. They can be fried to a golden crispness or baked for a healthier alternative.
Ingredients
For the filling:
- 1 cup cooked chicken breast (shredded or finely chopped)
- 1 cup shredded carrots
- 1 cup shredded cabbage or coleslaw mix
- ½ cup thinly sliced bell pepper
- 2 green onions (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove (minced)
For assembling:
- 8 spring roll wrappers (or rice paper wrappers)
- vegetable oil for frying or baking spray if baking
Instructions
- In a large bowl, combine the cooked chicken, carrots, cabbage, bell pepper, green onions, soy sauce, sesame oil, ginger, and garlic. Mix well until everything is evenly coated.
- If using traditional spring roll wrappers, place one wrapper on a clean surface with a corner facing you. Spoon about 2–3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with a dab of water. Repeat with remaining wrappers and filling.
- To fry: Heat about 1–2 inches of vegetable oil in a deep skillet over medium-high heat. Fry spring rolls in batches for 3–4 minutes or until golden and crispy. Drain on paper towels.
- To bake: Preheat oven to 400°F. Place spring rolls on a baking sheet lined with parchment paper. Lightly spray or brush with oil and bake for 18–20 minutes, flipping halfway through, until golden and crispy.
Serve warm with sweet chili sauce, soy sauce, or peanut dipping sauce.
Notes
- Use rotisserie chicken for quick prep.
- These can also be made with rice paper wrappers for a fresh (unfried) version.
- Add rice noodles for a more filling roll, or switch up veggies based on what you have.
Nutrition
- Serving Size: 1 spring roll
- Calories: 160
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg
