Chicken Spring Rolls Recipe

Hey there, fellow food adventurers! Let me take you on a flavorful journey where crunchy meets savory in the form of these irresistible homemade chicken spring rolls. Let’s get rolling (pun intended) and create some kitchen magic!

I love making dishes that meld brilliant flavors and textures, like my Chicken Spring Rolls. Packed with tender shredded chicken, crisp cabbage, and fresh bean sprouts, they’re lightly seasoned with fragrant ginger and garlic.

Wrapped in delicate spring roll wrappers and kissed with a light fry, they’re a satisfyingly nutritious and delicious kind of treat.

Ingredients

• Chicken: High in protein, aids muscle growth, satiates hunger.
• Cabbage: Low-calorie, rich in fiber, supports digestion.
• Carrots: High in beta-carotene, good for vision and skin.
• Bean Sprouts: Low in calories, offer protein, vitamins C and K.
• Soy Sauce: Adds umami, enhances flavor, contains sodium.
• Sesame Oil: Nutty aroma, heart-healthy fats, aromatic depth.

Ingredient Quantities

• 1 cup cooked chicken, shredded
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup bean sprouts
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 teaspoon garlic, minced
• 8-10 spring roll wrappers
• Vegetable oil for frying
• Optional: Sweet chili sauce or soy sauce for dipping

How to Make this

1. In a large mixing bowl, mix together the shredded chicken, cabbage, carrots, bean sprouts, and green onions.

2. Place the bowl on the counter. In the bowl, combine the soy sauce, sesame oil, ginger, and garlic. Stir to incorporate everything evenly.

3. Lay a spring roll wrapper flat on your work surface, with a corner facing you, like a diamond.

4. Position roughly 2 tablespoons of the filling blend by the corner that is nearest to you.

5. Fold the corner over the filling, rolling it tight. Fold the two side corners towards the center, then roll upwards and seal the edge with a little water.

6. Carry out the operation once more with the other coverings and content.

7. In a large skillet or wok, over medium-high heat, heat approximately 2 inches of vegetable oil until very hot.

8. Place the spring rolls in the oil carefully, a few at a time, without overcrowding.

9. The spring rolls should be fried for about 2-3 minutes on every side, or until they have turned golden brown and crispy.

10. Drain on paper towels after removing from the oil. Serve with sweet chili sauce or soy sauce for dipping. Make sure to enjoy while still warm.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Grater (for ginger)
4. Knife
5. Cutting board
6. Spoon (for mixing and measuring filling)
7. Work surface (for assembling spring rolls)
8. Small bowl (for sealing with water)
9. Large skillet or wok
10. Deep-fry thermometer (optional, for checking oil temperature)
11. Tongs or slotted spoon (for frying)
12. Paper towels (for draining oil)

FAQ

• Can I use leftover chicken for this recipe?Certainly! Any remaining chicken is great for this recipe. Just shred it for your stuffing.
• Are there any substitutes for spring roll wrappers?Rice paper wrappers can be used, but the texture will be different because these are typically used for rolls that are fresh, not fried.
• How do I avoid my spring rolls from getting soggy?Ensure the oil is well heated and the pan is not overcrowded, which would lower the oil’s temperature. This keeps frying times consistent and your food supply coming.
• Can I bake the spring rolls instead of frying?Indeed, baking them at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes—or until crispy—can be done. Be sure to turn them once halfway through.
• Is there a vegetarian option for this recipe?Omit the chicken and add more vegetables. Substitute mushrooms or tofu for chicken in this recipe.
• How do I store leftover spring rolls?Store in an airtight container in the fridge. Reheat in the oven to retain crispiness.
• Can I prepare the filling in advance?Indeed, the filling can be prepared the day before and kept in the fridge until it’s time to put the spring rolls together.

Chicken Spring Rolls Recipe Substitutions and Variations

A vegetarian substitute for shredded chicken can be made using shredded tofu.
Lettuce that is shredded can replace shredded cabbage if a flavor less intense is desired.
Julienned bell peppers can be used in place of shredded carrots for a sweeter taste.
Thinly sliced snow peas, for a similar crunch, can replace bean sprouts.
If sesame oil is not available, vegetable oil can be used as a substitute.

Pro Tips

1. Chill the Filling Before assembling the spring rolls, cool the filling mixture in the refrigerator for about 15-20 minutes. This helps prevent the wrappers from becoming soggy and makes the rolling process easier.

2. Seal Tightly Use a paste made from a small amount of flour and water to seal the spring roll edges, ensuring they stay closed while frying. This can be more secure than just water alone.

3. Preheat Oil Properly Ensure the oil is hot enough before adding the spring rolls by testing with a small piece of wrapper first. If it sizzles and rises to the surface immediately, the oil is ready. Proper oil temperature helps achieve a crispy exterior.

4. Don’t Overcrowd the Pan Fry the spring rolls in batches to maintain the oil temperature. Overcrowding lowers the heat, which can lead to greasy rolls instead of crispy ones.

5. Serve Immediately Spring rolls are best served immediately after frying for maximum crispiness. If you need to keep them warm, place them on a wire rack in a low oven (around 200°F) instead of stacking them on paper towels, which can make them soggy.