Print

Chicken Spring Rolls

Chicken Spring Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden, crispy chicken spring rolls packed with savory chicken, crunchy veggies, and wrapped in delicate wrappers, perfect for dipping and sharing.

Ingredients

Scale
  • 1 pound ground chicken
  • 2 cups shredded cabbage
  • 1 cup grated carrots
  • 1/2 cup finely chopped green onions
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 20 spring roll wrappers
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Vegetable oil for frying

Instructions

  1. Heat 1 tablespoon of oil in a skillet over medium-high heat.
  2. Sauté garlic and ginger for 30 seconds until fragrant. Add ground chicken and cook until no longer pink.
  3. Add cabbage, carrots, green onions, soy sauce, and sesame oil. Stir well and cook until veggies are tender. Let the filling cool completely.
  4. Heat vegetable oil in a deep pan or fryer to 350°F.
  5. Place a wrapper in a diamond shape. Add 2 tablespoons of filling near the bottom, fold the bottom over the filling, then fold in the sides and roll tightly. Seal the edge with cornstarch slurry.
  6. Fry 3–4 rolls at a time for 3–5 minutes or until golden brown. Turn for even browning.
  7. Remove and drain on a wire rack or paper towels. Serve hot with dipping sauce.

Notes

  • Cool the filling before wrapping to avoid soggy wrappers.
  • Use a damp towel over wrappers to keep them pliable.
  • Don’t overcrowd the pan when frying.
  • Can be frozen before frying for later use.