. In a large bowl, combine the following ingredients: - 1 cup cooked chicken breast, shredded - 1 cup shredded cabbage - 1 cup carrots, julienned - 1/2 cup bean sprouts - 2 green onions, finely chopped - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 teaspoon ginger, grated - 1 teaspoon garlic, minced Mix these well until everything is coated and seasoned. You can adjust the salt and pepper to your taste. A good mix ensures each spring roll is packed with flavor. To soften the rice paper, fill a shallow dish with warm water. Submerge one wrapper for about 10-15 seconds. You want it soft but not too mushy. After soaking, lay it flat on a clean surface. Be gentle when handling; the wrappers can tear easily if you rush. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the sides over the filling. Then, roll it tightly from the bottom up. This keeps the filling snug inside. Make sure the edges seal well to prevent any leaks during frying. Repeat this with the remaining wrappers and filling. Heat vegetable oil in a deep skillet or fryer over medium-high heat. I recommend about 350°F (175°C) for the best results. Fry the rolls in batches, making sure not to crowd the pan. Cook for about 3-4 minutes, or until they turn golden brown and crispy. Remove them and let them drain on paper towels. This helps keep them crunchy. Enjoy your crispy chicken spring rolls warm with a sweet chili sauce or soy sauce for dipping. To get that perfect crunch, you must pay attention to oil temperature. Heat your oil to about 350°F (175°C). This hot oil cooks the rolls fast, making them crispy. If the oil is too cool, the rolls soak up oil and become soggy. Always test a small piece first to check the heat. To avoid sogginess, do not overfill your rolls. If you add too much filling, the wrappers can break. This will let oil seep in during frying. Stick to about two tablespoons of filling per roll. This keeps the rolls light and crispy. One common mistake is overfilling the rolls. It might seem tempting, but it leads to messy spring rolls. Use just enough filling so you can fold and seal them easily. Another mistake is not sealing properly. Make sure to press the edges of the wrappers together tightly. If they are not sealed well, they can open up in the hot oil. Serve your crispy spring rolls with a side of sweet chili sauce or soy sauce for dipping. These sauces add a burst of flavor that pairs well with the rolls. The ideal serving temperature is warm, right after frying. This way, you enjoy the crunch and flavor at their best. You can also garnish with fresh herbs for added color and taste. {{image_2}} You can swap chicken for shrimp or tofu in your spring rolls. Shrimp adds a sweet flavor and a nice bite. Simply cook and chop the shrimp before mixing it with your veggies. Tofu is a great choice for a plant-based option. Use firm tofu, press it to remove water, then cube and sauté it. Both choices give you tasty and healthy rolls. For a meat-free version, focus on fresh veggies. Use these ingredients: - 1 cup shredded cabbage - 1 cup carrots, julienned - 1/2 cup bean sprouts - 2 green onions, finely chopped - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 teaspoon ginger, grated - 1 teaspoon garlic, minced This mix is colorful and flavorful. You can add mushrooms or bell peppers for extra crunch. Just ensure to season well with soy sauce for a savory kick. Spice things up by adding different herbs or spices. Try fresh cilantro or mint for a refreshing twist. You can also mix in some chili flakes for heat. If you want a sweeter taste, add a dash of hoisin sauce. Mixing in different vegetables, like bell peppers or zucchini, keeps your rolls exciting every time you make them. For the full recipe, check out the Crispy Chicken Spring Rolls section. To keep your chicken spring rolls fresh, store them in the fridge. Wrap each roll in plastic wrap or place them in an airtight container. This keeps them from drying out. Make sure to eat leftovers within three days for the best taste. To reheat your spring rolls, use an oven or an air fryer. Preheat the oven to 375°F (190°C). Place the rolls on a baking sheet and heat for about 10-15 minutes. This method keeps them crispy. An air fryer works well too. Set it to 350°F (175°C) and cook for 5-7 minutes. Avoid microwaving, as it makes them soggy. You can freeze both uncooked and cooked spring rolls for later use. For uncooked rolls, lay them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. To freeze cooked rolls, let them cool completely first. Wrap each roll in plastic wrap, then place them in a bag. They last for about three months in the freezer. When ready to eat, you can fry them straight from the freezer. Just add a few extra minutes to the cooking time. For more details, check the Full Recipe. You can make chicken spring rolls by baking them. Preheat your oven to 400°F (200°C). After rolling your spring rolls, place them on a baking sheet. Brush them lightly with oil. Bake for about 20 minutes, flipping halfway through. This method gives you a crispy roll without frying. For chicken spring rolls, I recommend sweet chili sauce or soy sauce. These sauces add flavor and a nice kick. You could also try hoisin sauce or peanut sauce for a different twist. Each sauce brings a unique taste to your rolls. Yes, you can use other wrappers. Try using egg roll wrappers or wonton wrappers. They will give your rolls a different texture and flavor. However, rice paper offers a light and chewy bite that many love. Experiment to find your favorite! You can store chicken spring rolls in the fridge for up to three days. Keep them in an airtight container to maintain freshness. Make sure to eat them quickly for the best taste and texture. If they start to get soggy, it’s time to toss them. Spring rolls have roots in Chinese cuisine. They date back to the 4th century. Originally, they celebrated the spring harvest. Today, many cultures enjoy them worldwide, often with unique fillings and wrappers. Their popularity continues to grow as people explore different flavors. You learned how to make chicken spring rolls, from ingredients to storage tips. I shared key steps for a tasty filling, perfect rolling, and crisp frying. You can use various proteins and veggies to customize your rolls. Remember, avoid overfilling and seal them tightly for the best results. Whether frying or experimenting with other cooking methods, enjoy delicious spring rolls at any time. With the right techniques and practice, you’ll impress anyone. Dive into this fun dish and make it your own!](https://foodishtalk.com/wp-content/uploads/2025/07/7008a4cf-d6ed-42ec-bbb7-26e7f978e31a.webp)
Ingredients
Method
In a large bowl, combine the shredded chicken, cabbage, carrots, bean sprouts, green onions, soy sauce, sesame oil, ginger, and garlic. Season with salt and pepper. Mix well until all ingredients are evenly combined.
Prepare a clean workspace and fill a shallow dish with warm water. Submerge one rice paper wrapper in the water for about 10-15 seconds until it softens. Remove and lay it flat on a clean surface.
Place about 2 tablespoons of the chicken mixture in the center of the wrapper. Fold the sides over the filling and roll tightly from the bottom up to encase the filling completely. Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep skillet or fryer over medium-high heat. Fry the rolls in batches, ensuring not to overcrowd the pan, for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Serve the spring rolls warm with a side of sweet chili sauce or soy sauce for dipping.
Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4