Chicken Spring Rolls are my go-to recipe when I want to bring something special to a party or make a fun weekend dinner. I learned this recipe from my neighbor, who showed me how simple it is to create restaurant-quality spring rolls at home. The trick is in the filling – it’s cooked just right so the vegetables stay crisp and the chicken stays juicy.
About the Recipe
This recipe takes common ingredients and turns them into something special. The mix of textures – from crispy wrapper to tender chicken – makes every bite exciting. The hoisin and oyster sauces add rich flavor without being too complicated. It’s a great way to use leftover chicken, and you can adjust the vegetables based on what you have.
Why You’ll Love This Recipe
You’ll love how these spring rolls come together in simple steps. The filling can be made ahead, making party prep easier. They’re crispier and fresher than takeout, and you can control the ingredients. Plus, watching the wrappers turn golden brown while frying is so satisfying. Kids love helping to roll them, making it a fun family cooking project.
Chicken Spring Rolls
Cooking Tips
– Don’t overfill the wrappers – they’ll burst while frying
– Keep the oil temperature steady at 350F for even cooking
– Roll the wrappers tightly to prevent oil from seeping in
– If the wrappers dry out, cover them with a damp cloth
– Make sure the filling is cool before rolling
Serving and Storing Suggestions
Makes 20-24 spring rolls. Prep time: 30 minutes. Cooking time: 20 minutes. Serve hot with sweet chili sauce. Store uncooked rolls in the fridge for up to 24 hours. Once fried, eat them right away for the best crunch.
Similar Recipes
- Vegetable Spring Rolls
- Shrimp Spring Rolls
- Baked Chicken Egg Rolls
Nutrient Benefits
These spring rolls offer protein from chicken, fiber from vegetables, and energy from the wrapper. The cabbage provides vitamin C, while carrots add vitamin A. Bean sprouts bring extra nutrients and a nice crunch. When fried briefly, they retain more nutrients than long-cooking methods.
Chicken Spring Rolls
Ingredients
- 2 tbsp Vegetable Oil
- 1 tbsp Garlic (minced)
- 1/2 tbsp Ginger (grated)
- 2 cups Shredded Napa Cabbage (or Regular Cabbage)
- 1 Carrot (grated)
- 1/2 cup Bean sprouts
- 60 gms Bean Thread Noodles (blanced and chopped)
- 250 Chicken Breast - 250 gms shredded and cooked
- 1 tbsp Hoisin Sauce
- 1 tbsp Oyster Sauce
- 2 tbsp Coriander (chopped)
- 1 Package Spring Roll wrappers
- 1 Egg (beaten)
- Vegetable Oil (for frying)
Instructions
- Cook the garlic, ginger, cabbage, carrot and bean sprouts in a wok for 2 minutes.
- Add the noodles and chicken; continue to cook until heated thorough.
- Pour the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet.
- Remove from heat and allow to cool. Then toss in the chopped coriander.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Put 2 tblsp of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
- Pour about 1 inch of oil in a skillet and heat to 350F. Fry the spring rolls for 2 minutes, turning to cook all sides.
- Drain on paper towels before serving.
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Frequently Asked Questions
Can I make these ahead of time?
You can prepare the filling and roll the spring rolls up to 24 hours ahead. Keep them covered in the fridge, separated by wax paper. Fry just before serving for the best results.
Can I bake these instead of frying?
Yes. Brush them with oil and bake at 400F for 15-20 minutes, turning halfway through. They won’t be quite as crispy but still delicious.
How do I keep the rolls from breaking apart while frying?
Make sure to seal the edges well with egg wash, don’t overfill, and roll tightly. Handle them gently when placing in hot oil.
2 comments
goood
Excellent