Chicken Spring Rolls are a crispy, flavorful appetizer or snack filled with tender chicken, fresh vegetables, and aromatic seasonings wrapped in thin pastry and fried to golden perfection. These rolls are perfect for dipping in sweet chili sauce or soy sauce and make a crowd-pleasing addition to any meal or party platter.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spring roll wrapperscooked chicken breast (shredded or finely chopped)shredded cabbageshredded carrotgreen onions (sliced)garlic (minced)soy sauceoystersauce (optional)sesame oilcornstarchwatervegetable oil (for frying)

directions

In a pan over medium heat, add a small amount of sesame oil and sauté garlic until fragrant.

Add the shredded chicken, cabbage, carrot, and green onions. Cook for 3-4 minutes until vegetables are slightly softened.

Stir in soy sauce and oyster sauce (if using). Cook another minute, then remove from heat and let cool.

In a small bowl, mix cornstarch with a little water to make a sealing paste.

Place a spring roll wrapper on a clean surface in a diamond shape.

Spoon about 2 tablespoons of the chicken mixture near the bottom corner.

Fold the bottom corner over the filling, then fold in the sides and roll tightly.

Brush the top corner with the cornstarch paste to seal the roll.

Repeat with remaining wrappers and filling.

Heat vegetable oil in a deep pan to 350°F (175°C).

Fry spring rolls in batches until golden brown and crispy, about 3-4 minutes.

Drain on paper towels and serve hot with dipping sauce.

Servings and timing

This recipe yields approximately 12 spring rolls.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35-40 minutes

Variations

Add glass noodles for extra texture and bulk.

Include mushrooms or bell peppers for more flavor.

Use ground chicken for a quicker option.

Bake instead of fry for a lighter version.

Make mini rolls for bite-sized party snacks.

storage/reheating

Store uncooked spring rolls in the fridge for up to 2 days, covered.
Fried rolls can be refrigerated for up to 3 days.
Reheat in an oven at 375°F (190°C) for 10 minutes to restore crispiness.
Freeze uncooked rolls and fry or bake straight from frozen—just add a few extra minutes.

FAQs

Can I use rotisserie chicken?

Yes, it’s a convenient and flavorful option.

Are these the same as egg rolls?

No, spring rolls are typically lighter with thinner wrappers.

Can I make them vegetarian?

Absolutely, just omit the chicken and add tofu or more veggies.

Can I air-fry them?

Yes, spray with oil and cook at 375°F (190°C) for about 8-10 minutes, flipping halfway.

What sauce pairs best?

Sweet chili, soy sauce, or a garlic-vinegar dipping sauce are great options.

Can I prep these ahead?

Yes, roll and refrigerate or freeze them until ready to cook.

Are they gluten-free?

Use gluten-free wrappers and tamari instead of soy sauce.

How do I keep them from getting soggy?

Drain well after frying and avoid overcrowding the pan.

Can I make them spicy?

Add chili flakes or hot sauce to the filling for extra heat.

What oil is best for frying?

Use a neutral oil with a high smoke point like canola or vegetable oil.

Conclusion

Chicken Spring Rolls offer a perfect balance of crunchy texture and savory filling, making them a delicious appetizer or snack for any occasion. Whether fried, baked, or air-fried, these rolls are versatile, easy to make, and sure to be a hit every time.