These crispy chicken spring rolls are packed with juicy chicken and fresh veggies for a tasty treat! They’re perfect for a quick snack or a fun appetizer at parties.
Making spring rolls at home is easier than it seems! I love to dip them in peanut sauce. Your friends will think you’re a pro chef when you whip these up! 😄
Ingredients & Substitutions
Chicken: I like to use leftover roasted chicken for more flavor. You can also use turkey if you’re looking for a lean option. For a vegetarian twist, you could substitute chicken with sautéed mushrooms or tofu.
Cabbage: Green cabbage is crunchy and works perfectly, but you can also use napa cabbage or even coleslaw mix for variety. If you’re avoiding cabbage altogether, try using spinach or bok choy instead.
Carrots: Julienned carrots add a great crunch. If you’re short on time, pre-packaged shredded carrots work well. Zucchini could be a fun substitute if you’re looking for a different flavor.
Spring roll wrappers: Look for rice paper wrappers if you want a gluten-free option! If those are hard to find, egg roll wrappers can also do the job, but may result in a thicker spring roll.
Oil for frying: Vegetable or canola oil are great for frying. Alternatively, you can use coconut oil for a hint of sweetness, but it has a lower smoke point.
How Do You Properly Roll Spring Rolls?
Rolling spring rolls can be tricky at first, but with a little practice, you’ll get the hang of it! Start with your wrapper placed in a diamond shape, with a corner pointing towards you. Add your filling in the center.
- Fold the bottom corner over the filling, pressing gently.
- Fold in the sides to prevent the filling from spilling out.
- Roll tightly from the bottom corner to the top, using a bit of water to seal the edge.
Remember, the tighter you roll, the better the spring rolls hold together during frying! If they’re a little loose at first, just keep practicing and adjust your technique as you go.
How to Make Best Chicken Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup cooked chicken, shredded
- 1 cup cabbage, finely shredded
- 1 cup carrots, julienned
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Spring Rolls:
- 10-12 spring roll wrappers
- Oil for frying (vegetable or canola)
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and 15 minutes for cooking. All together, you’re looking at around 35 minutes from start to finish. That’s pretty quick for a delicious homemade treat!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating the sesame oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and grated ginger. Sauté them together for about 30 seconds until they smell amazing! Now, add in the shredded chicken, cabbage, carrots, and green onions. Stir-fry everything for about 5-7 minutes, until the veggies are tender but still have a nice crunch.
2. Season the Mixture:
Next, pour in the soy sauce and give everything a good mix. This is where you can also add salt and pepper to your taste. Once well combined, remove the skillet from the heat and let the filling cool for a few minutes.
3. Roll the Spring Rolls:
Take a spring roll wrapper and place it on a clean surface with one corner pointing towards you. Put about 2 tablespoons of the chicken mixture in the center of the wrapper. Ready? Fold the bottom corner up over the filling, then fold in the sides. Now, roll it tightly from the bottom to the top, sealing the edge with a bit of water to hold it closed. Repeat this with the rest of the wrappers and filling.
4. Fry the Spring Rolls:
In a deep skillet or pan, pour in some oil and heat it over medium heat. Once the oil is hot, carefully add the spring rolls in batches. Fry them until they are golden brown and crispy, which should take about 3-4 minutes on each side. Be careful to keep an eye on them!
5. Drain and Serve:
Once fried, use a slotted spoon to remove the spring rolls and place them on a plate lined with paper towels to soak up any extra oil. Serve them hot with your favorite dipping sauce, like sweet chili or soy sauce. Enjoy your homemade chicken spring rolls!
Can I Use Leftover Cooked Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly. Just shred it and follow the recipe as directed, making sure to mix it well with the vegetables for even flavor.
Can I Substitute the Vegetables in the Spring Rolls?
Yes! Feel free to mix and match your favorite vegetables. Bell peppers, mushrooms, and bean sprouts are great alternatives. Just remember to chop any substitutions finely to ensure they cook evenly and fit inside the wrapper easily.
What’s the Best Way to Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container in the fridge for up to 3 days. If they’re already cooked, it’s best to reheat them in the oven for a few minutes to regain their crispiness. If you have uncooked rolls, freeze them, and fry from frozen when you’re ready to enjoy!
Can I Make Spring Rolls Ahead of Time?
Yes, you can! Prepare the rolls, then place them on a baking sheet lined with parchment paper, cover them with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, fry them straight from the fridge for a quick appetizer!
