Crispy homemade chicken spring rolls cook a cabbage-carrot-chicken filling, cool it, wrap it tightly in spring roll wrappers sealed with egg wash, then fry until golden, ready in about 35 minutes. Letting the filling cool before wrapping, as the instructions specify, keeps the wrappers from steaming and going soggy or tearing while they're being rolled.
Crispy Homemade Chicken Spring Rolls
Ingredients
- 🟡 For the Filling:
- 1 tbsp oil (sesame or vegetable)
- 2 cups shredded cooked chicken
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 🟡 For the Spring Rolls:
- 12 spring roll wrappers (thawed if frozen)
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- 🟡 Optional:
- Sweet chili sauce or soy sauce for dipping
Instructions
- In a skillet over medium heat, heat 1 tbsp oil.
- Add chicken, cabbage, carrots, green onions, soy sauce, garlic powder, and ginger. Cook for 3–4 minutes until veggies soften slightly. Let cool.
- Lay out a spring roll wrapper with a corner facing you. Add 2 tablespoons of filling near the bottom.
- Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with beaten egg to seal.
- Repeat with remaining wrappers and filling.
- Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).
- Fry spring rolls in batches for 2–3 minutes per side or until golden and crispy.
- Drain on paper towels. Serve hot with your favorite dipping sauce.
Recipe Notes
- Make ahead tip: freeze uncooked spring rolls and fry from frozen when needed.
- Try air frying at 375°F for 8–10 minutes, flipping halfway.
- Add glass noodles or mushrooms to customize the filling.
Nutrition
- Serving Size
- 1 spring roll
- Calories
- 150
- Sugar
- 1g
- Sodium
- 240mg
- Fat
- 8g
- Saturated Fat
- 2g
- Unsaturated Fat
- 5g
- Trans Fat
- 0g
- Carbohydrates
- 13g
- Fiber
- 1g
- Protein
- 8g
- Cholesterol
- 25mg
Why you'll love this
- Sealing the final corner with beaten egg, rather than water, gives a stronger bond that's less likely to unravel in hot oil during frying.
- Frying at a controlled 350°F rather than guessing at the oil temperature is what lets the thin wrappers turn golden and crisp in just 2-3 minutes per side without burning before the filling is heated through.
Tips for the best result
- Let the filling cool before assembling, as the instructions specify, so the wrappers don't tear or steam prematurely.
- Fry in batches rather than crowding the oil, so the temperature stays consistent and each roll crisps evenly.
Troubleshooting
The wrappers tore while rolling.
This usually means the filling was still warm, which can make wrappers stick or tear. Let the filling cool fully before assembling, and don't overfill each wrapper.
The rolls unwrapped in the oil.
Make sure the final corner is sealed well with beaten egg, exactly as the instructions specify, pressing firmly before the roll goes into the hot oil.
Rolls are absorbing too much oil.
your frying temperature is likely too low—invest in a thermometer for precision.
Recipe variations
- Transform these spring rolls by exploring international flavor profiles.
- For a Mediterranean twist, substitute the filling with diced chicken, feta, spinach, and sun-dried tomatoes, then serve with tzatziki.
- Try a Mexican-inspired version with shredded chicken tossed in taco seasoning, corn, black beans, and pepper jack cheese, paired with avocado dip.
- For an Indian variation, fill with curry-spiced chicken, peas, and potatoes, serving with mango chutney.
- These adaptations keep the concept fresh and exciting, perfect for themed dinner parties or when you’re craving something different but familiar.
The recipe's own notes say uncooked spring rolls freeze well and can be fried straight from frozen when needed.
The recipe's own notes suggest sweet chili sauce or soy sauce for dipping, or air frying at 375°F for a lighter version.
Frequently asked questions
Can I make Crispy Homemade Chicken Spring Rolls in an air fryer?
Yes! Spray lightly with oil, air fry at 380°F for 8-10 minutes, flipping halfway. They won’t be quite as crispy as deep-fried but still delicious with significantly less oil.
Can I use pre-cooked rotisserie chicken?
Absolutely! Shred it finely and mix with your vegetables and seasonings. This saves time and works perfectly for quick weeknight preparation.
How do I prevent my spring rolls from becoming soggy?
Ensure all filling ingredients are patted dry before assembly. Don’t overfill the wrappers, and make sure your oil is hot enough (350-375°F) when frying.
Can I prepare these spring rolls without meat?
Yes, substitute the chicken with extra firm tofu (pressed and crumbled), mushrooms, or additional vegetables like shredded zucchini for a vegetarian version.
How far in advance can I make the filling?
The filling can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. This makes assembly much quicker when you’re ready to cook.
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