Chicken Spring Rolls (30 Minute Recipe) Recipe
These Chicken Spring Rolls are a quick and delicious appetizer, ready in just 30 minutes. Crispy, golden brown wrappers encase a savory filling of shredded chicken, cabbage, carrot, and red onion, seasoned with soy sauce and a touch of spice. Perfect as a snack or party finger food, they are best served hot with your favorite dipping sauce like Sriracha or sweet and sour sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 spring rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Filling Ingredients
- 8 ounces cooked chicken breast, shredded
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red onion, minced
- 2 ounces white cabbage, shredded
- 2 ounces carrot, shredded
- 1 teaspoon soy sauce
- Kosher salt, to taste
- Black pepper, to taste
Spring Rolls
- 15 egg roll wrappers
- Oil for frying, approximately 1/2 inch depth in pan
Instructions
- Prepare the Filling: Heat olive oil in a non-stick skillet over medium heat. Add minced red onion, shredded cabbage, and shredded carrot. Sauté for about 3 minutes or until vegetables are tender. Stir in shredded chicken and soy sauce, then season with kosher salt and black pepper to taste. Mix well and remove from heat. Let the filling cool before assembling.
- Assemble the Spring Rolls: Lay one egg roll wrapper flat on a clean cutting board. Place about 1 tablespoon of the chicken and vegetable filling near the bottom of the wrapper. Fold the bottom edge up over the filling, then fold the left and right sides inward tightly but carefully to avoid tearing. Roll the wrapper tightly upwards to enclose the filling completely. Seal the edges well to prevent opening during frying. Repeat this process until all wrappers and filling are used.
- Heat the Oil for Frying: Pour about 1/2 inch of oil into a frying pan and heat over medium heat until hot but not smoking. The oil should be hot enough to sizzle a small piece of wrapper immediately upon contact.
- Fry the Spring Rolls: Carefully place the spring rolls in the hot oil, leaving enough space between them to prevent sticking or overcrowding the pan. Fry for about 1 minute per side, turning occasionally, until each side is golden brown and crispy.
- Drain the Excess Oil: Prepare a plate lined with paper towels. Use tongs or a slotted spoon to transfer the fried spring rolls onto the paper towels to absorb excess oil. Repeat frying and draining in batches until all rolls are cooked.
- Serve: Serve the spring rolls immediately while hot, accompanied by your choice of dipping sauce such as Sriracha or sweet and sour sauce.
- Enjoy: Savor the crispy, flavorful chicken spring rolls as a delightful appetizer or snack.
Notes
- Ensure the filling has cooled before wrapping to prevent the wrappers from becoming soggy.
- Do not overfill the wrappers to avoid tearing during rolling or frying.
- Maintain medium heat during frying to cook rolls evenly without burning.
- Use fresh egg roll wrappers for best texture; if frozen, thaw completely before use.
- Adjust seasoning in the filling according to taste preference.
- Serve immediately for optimal crispiness.
Keywords: chicken spring rolls, fried spring rolls, quick appetizer, easy chicken recipe, crispy spring rolls, homemade spring rolls
