These crispy chicken spring rolls are a fun snack or appetizer! Filled with tender chicken and fresh veggies, they’re wrapped up and fried to golden perfection.
Every bite is crunchy and delicious! I love dipping them in sweet chili sauce — it adds the perfect kick. You can’t stop at just one, trust me! 😂
Key Ingredients & Substitutions
Ground Chicken: Lean ground chicken is perfect for these rolls, offering great flavor. If you’re looking for alternatives, turkey or even plant-based ground meat can work well. Just adjust cooking times accordingly.
Vegetables: Shredded carrots and cabbage bring crunch and sweetness. Feel free to substitute with bell peppers or shredded zucchini if you prefer. If you’re not a fan of bean sprouts, they can be left out without a problem.
Soy Sauce: This adds umami to the filling. If you need a gluten-free option, try tamari or coconut aminos. For a lighter flavor, low-sodium soy sauce is a good choice.
Oyster Sauce: While optional, this adds depth. If you don’t have it, try hoisin sauce or leave it out entirely. It won’t ruin the dish but just keep in mind it won’t be as rich.
Spring Roll Wrappers: Check whether you need rice paper or egg roll wrappers. Both work, but rice paper will give a different texture. If you’re avoiding gluten, look for rice wrappers.
How Can I Ensure My Spring Rolls Stay Crispy?
A common challenge with spring rolls is keeping them crispy. Here are some tips to help you succeed:
- Ensure your filling is cool before wrapping. This prevents sogginess.
- Do not overfill your wrappers. A small amount allows for better sealing and frying.
- Fry in batches to avoid crowding the pan, which helps the rolls cook evenly and become crispy.
- Maintain the oil temperature around 350°F (175°C). If it’s too low, the rolls will soak up oil; too high, and they’ll burn.
These tips will help you achieve that golden, crunchy texture that makes spring rolls so delightful!
Best Chicken Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) ground chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup bean sprouts (optional)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Spring Rolls:
- 1 package spring roll wrappers (about 20 sheets)
- Vegetable oil, for frying
How Much Time Will You Need?
This tasty recipe will take about 20 minutes to prepare and around 15 minutes to fry the spring rolls, making the total cooking time approximately 35 minutes. Plus, if you decide to enjoy them with a dip, you won’t spend extra time on that!
Step-by-Step Instructions:
1. Cook the Chicken Filling:
In a large skillet over medium heat, add the ground chicken. Cook it until it turns brown and is fully cooked through. Use a spatula to break the meat apart as it cooks, so the pieces are nice and small.
2. Add Aromatics:
Add minced garlic and ginger to the skillet, stirring for about 1 minute until you smell their delicious aroma filling the kitchen. This step really enhances the flavor of your filling.
3. Add Vegetables:
Now, stir in the shredded carrots, cabbage, and bean sprouts (if you’re using them). Cook everything together for another 3-4 minutes until the veggies become tender but still have a nice crunch. It’s looking colorful and appetizing!
4. Season the Filling:
Pour in the soy sauce, oyster sauce (if using), and sesame oil. Season with salt and pepper to taste. Mix well, then remove the skillet from the heat and let the filling cool. It’s important to let it cool so it won’t tear your wrappers later.
5. Prepare the Spring Rolls:
Once your filling has cooled, it’s time to wrap up the spring rolls! Lay a spring roll wrapper flat on a clean surface, with one corner pointing towards you. Take about 2 tablespoons of the chicken filling and place it near the corner closest to you.
6. Roll It Up!
Fold the corner over the filling, then fold in the sides. Roll tightly away from you, making sure it’s secure. Use a little bit of water to seal the edge, so it doesn’t unroll during frying.
7. Fry the Spring Rolls:
In a deep skillet or frying pan, heat vegetable oil to 350°F (175°C). Carefully add the spring rolls in batches to avoid overcrowding. Fry them for about 3-4 minutes on each side until they are golden brown and crispy. Keep an eye on them so they don’t overcook!
8. Drain and Serve:
Once they are done, remove the spring rolls from the oil and drain them on paper towels to get rid of excess oil. Serve them hot with your favorite dipping sauce, like sweet chili sauce or soy sauce, and enjoy your crispy, delicious chicken spring rolls!
Can I Use Ground Turkey Instead of Ground Chicken?
Absolutely! Ground turkey can be used as a substitute for ground chicken. It may have a slightly different flavor and texture but will work well in this recipe. Just remember to adjust the cooking time as needed, ensuring it’s cooked through completely.
How Do I Make Spring Rolls Vegetarian?
To make these spring rolls vegetarian, replace the ground chicken with a combination of mushrooms, tofu, or more vegetables like bell peppers or zucchini. Adjust the seasonings to suit your taste, and enjoy a delicious meat-free option!
Can I Freeze Uncooked Spring Rolls?
Yes, you can freeze uncooked spring rolls! Lay them out on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. When ready to cook, fry them straight from the freezer, adding an extra minute or two to the cook time.
What’s the Best Way to 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 375°F (190°C) for about 10-15 minutes to regain their crispiness instead of using the microwave.
