These Chicken Spring Rolls are crispy, crunchy, and loaded with flavor! They’re incredibly easy to make at home and you can customize them to add other vegetables you might like too! I have also added a delicious recipe for the sweet chili sauce recipe.
If you’ve ever had a spring roll at a restaurant and wondered if you could make it at home, then you’ve come to the right place! This recipe is extremely simple but will give you that authentic flavor I’m sure you’re craving.
What’s best is that since you’re making them yourself at home, you can customize them according to your taste! This recipe is the perfect base recipe to customize into your next family favorite!
I’ve also included some delicious dipping sauce ideas you can try to take it up a notch! Want to learn how to make Chicken Spring Rolls step by step? Keep on reading!
What is a Chicken Spring Roll?
A Chicken Spring roll is that crunchy, crispy roll you find in most Asian restaurants. It’s just the perfect starter for any occasion and any cuisine. It’s so versatile and is the best way to sneak in some healthy vegetables for the kiddos!
These spring rolls are the Chinese style that uses spring roll sheets (wrappers) to make. The other kind you’ve probably come across is the Vietnamese style that uses rice paper wrappers instead.
These spring roll sheets are usually made of flour while the rice wrappers are made of rice instead. Spring roll sheets need to be cooked by frying or baking them, while rice paper wrappers are usually soaked in warm water.
What’s the Difference Between Spring Roll, Egg Rolls, and Summer Rolls?
You’ve probably heard these three terms being used interchangeably and wondered which one is which! Let me explain:
Spring rolls and egg rolls are primarily the same things, and both use flour-based sheets that are used to roll the ingredients (usually fresh vegetables and meat) and are then fried or baked.
Summer rolls, on the other hand, refer to the Vietnamese-style rolls that use rice paper wrappers. These are usually served cold, while spring rolls (aka egg rolls) are served hot.
So, if you’re wondering what we’re making today – it’s that classic crispy, crunchy spring rolls! They’re just so perfect and I don’t know anyone who doesn’t enjoy having them!
What You Need to Make Chicken Spring Roll at Home
Let me share with you what you need to make classic Chicken Spring Rolls at home. I’ve included some dipping sauce ideas and other variations you can try down below. But here is what you need for that classic flavor:
Chicken: You’ll need some cooked chicken that you can shred by hand or pulse in a food processor. You can use any kind of leftover chicken you have at hand, or you can boil some chicken breasts and shred them.
Carrot: This adds such an incredibly, classic flavor to spring rolls! We’ll be using thinly sliced carrots.
Cabbage: We’ll be using thinly sliced cabbage for that extra crunch. It’s honestly one of those vegetables that a spring roll is incomplete without.
Onion: Onions add such a delicious touch to this recipe. I’ve used 1 medium onion that I’ve chopped up.
Chicken broth: This is where an incredible amount of flavor gets added into these rolls and it just takes them to the next level. I’ve explained my method below so you know exactly how to incorporate it into the recipe. We’ll be using low sodium one in this recipe, but if you have regular broth instead then you might want to skip the salt while seasoning it!
More simple ingredients
Seasoning: We’ll be using black pepper and salt for seasoning – no fancy spices required!
Spring roll sheets: These spring roll sheets are available in the freezer section of your local grocery store. You can also find them in every Asian store as well.
Oil for frying: I’ve used simple vegetable oil to make this recipe, but you can also use two tablespoons of sesame oil at first to stir fry the vegetables for an added depth of flavor! But even with just regular vegetable oil, they turn out amazing every single time!
Flour and water: Ever wondered how to seal the spring rolls so that the filling doesn’t come apart while you’re frying it? Well, the trick is to make a little paste using one tablespoon of all-purpose flour and a little water. We’ll use this to seal the spring rolls before frying them!
How to Make Chicken Spring Rolls – Step by Step
When I first shared this recipe with a friend who wanted to try them, she was astonished at how easy they are to make at home! And she’s right – they’re so delicious, yet so easy to make. Here’s how to make Chicken Spring Rolls at home:
Start by adding two tablespoons of oil into a frying pan. Add the chopped onions in and fry them until they turn translucent.
Next, add the remaining vegetables (carrot and cabbage) to the pan and sauté them for three minutes.
Now add the cooked, shredded chicken to the pan along with the chicken broth. Season with salt and pepper at this point. Cook this mixture until it turns dry. Take it off the heat and set it aside.
It’s time to start rolling! On a flat surface, take one sheet at a time and place a tablespoon of the filling near the bottom corner of the spring roll sheet.
Here’s how to roll the spring rolls
Lift the bottom corner up and begin rolling until you reach halfway. Next, Fold the left and right sides towards the center. Continue folding with a tuck and roll motion. You can watch the video to see more easy ways to roll them!
Brush the flour-water paste over the final top corner and seal it. Once all of the rolls are rolled, it’s time to start frying them!
Heat oil in a deep-frying pan. Fry these spring rolls until they turn golden brown in color. Make sure to not overcrowd the pan as this will reduce the heat and your rolls will turn out soggy instead of being perfectly crispy and crunchy!
Once the rolls reach the perfect color, place them on a dish that is lined with a paper towel. This will ensure that excess roll is removed from the rolls before you serve them.
Serve while they’re hot with your favorite dipping sauce!
Dip Options and Variations for Chicken Spring Rolls
This recipe is the perfect one you can use to customize it according to your taste and what your family prefers! Here are some variations and dipping sauce ideas you can use to make this recipe your own:
- You can add whichever other vegetables you like to the spring rolls. The ones I’ve added are the classic ones, but other veggies and fresh herbs you can add are ginger, garlic, green onions, lettuce, bell peppers, fresh mint, cilantro, and basil.
- These rolls are absolutely incredible when paired with some spicy Schezwan Sauce. It’s the perfect way to take it up a notch if you want a spicy kick. Other great spicy sauce options include sriracha sauce or a Thai chili-garlic sauce.
- Another great dipping sauce is one you can easily make at home – no heat required! Just combine 2 tablespoons soy sauce with one tablespoon hoisin sauce, a teaspoon of chopped ginger and garlic, ¼ teaspoon sugar, and ½ tablespoon of water. Mix these ingredients together and let it rest in the fridge while you make these spring rolls. By the time you’re done, all the flavors would have infused together, and you’ll have the most delicious dipping sauce ever!
Best Dip Ever Sweet Chili Sauce
There are many versions of sweet chili sauce, some are too sweet others have less flavor. Today I will also give you the easy recipe for making sweet chili sauce at your home. The sweetness is balanced and so is the spiciness. It goes oh so well with spring rolls, fried chicken and fish, and grilled seafood. Find the full recipe in the recipe card below!
How Do I Make Sure Spring Roll Wrappers Don’t Dry Out While Assembling?
These spring roll wrappers usually come frozen, so once defrosted place them on a plate and immediately cover them with a slightly damp towel or paper towel. This way they’ll stay moist while you’re assembling the rolls one by one.
They tend to dry out and start cracking if they are uncovered and aren’t kept moist. In case you forget to cover them and are now worried about what to do – don’t worry, I’ve got you covered!
Place a few wrappers on a microwave-safe plate and cover it with a damp paper towel. Heat this in the microwave for about 10 seconds and they should be nice and moist again. Just make sure to keep them covered this time!
Other Recipes You’ll Love
Schezwan Sauce: This Schezwan sauce is the perfect dipping sauce if you’re looking for a spicy kick to go along with your homemade spring rolls! It’s simple, quick, and incredibly tasty.
Chicken and Broccoli Stir Fry: Looking for a stir fry recipe to eat after your rolls? This easy chicken and broccoli stir fry will be ready in just 20 minutes! This dish is low in calories and healthier than Chinese takeout!
Chicken Fried Rice: Looking for delicious, stir-fried rice to have after your spring rolls? This Chicken Fried Rice recipe is incredible to have with a stir-fry of your choice (we’re looking at your Chicken and Broccoli Stir Fry!) or just on its own.
Chicken Spring Rolls Recipe
FOR THE SPRING ROLLS
- 2 cups cooked and shredded chicken I have used chicken thighs
- 1 ½ cup thinly sliced carrot
- 1 ½ cup thinly sliced cabbage
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chicken broth low sodium preferred, I have used Maggi
- 20 Spring rolls sheets
- 1 medium onion chopped
- Oil to fry the spring rolls
TO SEAL THE ROLLS
- 2 tablespoon all purpose flour
- 2 ½ tablespoon water
FOR THE SWEET CHILI SAUCE
- 1 cup water
- ¾ cup sugar
- 1 ½ tablespoon minced garlic
- ½ teaspoon salt
- 1 ¼ tablespoon chili flakes
- ¾ cup white vinegar
FOR THE CORNSTARCH SLURRY
- 1 ½ tablespoon corn starch
- 3 tablespoon water
SEALING THE ROLLS
- Mix the flour and water, cover and keep aside.
TO MAKE THE SPRING ROLLS
- In a frying pan add two tablespoons of oil and fry the onions until translucent.
- Add the remaining vegetables and sauté for three minutes.
- Add the shredded chicken and the broth. Season with salt and pepper. Cook until the mixture is dry.
- Place a tablespoon from the filling near the bottom corner of the spring roll sheet. Lift the bottom corner up and begin rolling until you reach halfway.
- Fold over the left and the right sides towards the center. Continue folding with a tuck-roll motion.
- Brush the water and flour mixture over the final top corner and seal. Watch the video for more easy ways to roll them.
- Deep fry until golden in color.
TO MAKE THE SWEET CHILI SAUCE
- In a saucepan, add the water, sugar, vinegar, salt, chili flakes, and garlic. Mix well and then turn on the heat and let it boil for 6 minutes to get rid of the raw smell and taste of garlic.
- Make the cornstarch slurry by mixing the cornstarch and water well and pour it into the previous mixture while stirring.
- Let the mixture cook on medium heat for 5 to 8 minutes depending on how thick you want to the sauce to be.
- The sauce shouldn’t be too thick because it will get thicker when it comes to room temperature.
- Serve with the spring rolls.
- You can use minced chicken as well.
- Use leftover chicken if available.
- It is best to use wrappers that are frozen instead of the ones found in the store's fridge.
- Instead of flour and water mixture, you can use a beaten egg to seal the spring roll wrappers.
- You can freeze the spring rolls after rolling them by placing the rolls in a Ziplock bag.