Homemade Chicken Spring Rolls (30 Minute Recipe)

Why You’ll Love This Recipe

I love this recipe because it gives me restaurant-quality spring rolls right from my own kitchen. The filling is savory, the wrappers fry up perfectly crispy, and they’re gone in minutes once served. I also appreciate how budget-friendly and easy it is to prepare with simple ingredients I usually already have on hand. Whether I’m making them for dinner or as a party snack, these spring rolls always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces cooked chicken breast, shredded

• 1 tablespoon olive oil, extra virgin

• 1 tablespoon red onion, minced

• 2 ounces white cabbage, shredded

• 2 ounces carrot, shredded

• 1 teaspoon soy sauce

• Kosher salt and black pepper, to taste

• 15 egg roll wrappers

• Oil for frying

Directions

1. I start by heating olive oil in a non-stick skillet over medium heat. Then I sauté the red onion, cabbage, and carrot for about 3 minutes until they’re soft.

2. I add the shredded chicken and soy sauce to the pan, stir everything together, season with salt and pepper, and let the mixture cool.

3. To assemble, I place an egg roll wrapper on a flat surface, add a tablespoon of the filling near the bottom, fold the bottom edge over the filling, fold in the sides, and roll it up—not too tightly, to avoid tearing. I seal the edge with a bit of water.

4. I pour about ½ inch of oil into a skillet and heat it over medium heat. Once hot, I carefully place the spring rolls in the pan, making sure not to overcrowd. I cook them for about 1 minute per side, turning until they’re golden brown.

5. I transfer them to a plate lined with paper towels to absorb extra oil.

6. I serve them hot with my favorite dipping sauces like Sriracha or sweet and sour sauce.

Servings and timing

This recipe makes about 15 chicken spring rolls.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Each roll has around 74 calories, making them great for light meals or snacks.

Variations

There are plenty of ways I like to switch things up. Sometimes I add bean sprouts or mushrooms to the filling for more texture. If I want to go vegetarian, I swap the chicken for tofu or extra veggies. I’ve even baked them in the oven or used an air fryer when I want a healthier version.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven or air fryer at 350°F until they’re crisp again—about 8-10 minutes. I avoid the microwave because it makes them soggy.

FAQs

How do I keep spring rolls from getting soggy?

I always make sure to drain them on paper towels right after frying, and I never cover them while they’re still hot—that traps steam and softens the wrapper.

Can I freeze these spring rolls?

Yes, I freeze them before frying. I place them on a baking sheet to freeze individually, then transfer to a freezer bag. When I want to cook them, I fry straight from frozen—just a few extra minutes in the oil.

What dipping sauce goes best with chicken spring rolls?

I usually go with sweet and sour sauce or Sriracha for a kick, but peanut sauce or plum sauce also taste amazing with these.

Can I make these ahead of time?

Yes, I often prep the filling and roll them up a few hours in advance. I store them in the fridge covered with a damp towel until I’m ready to fry.

What oil should I use for frying?

I like using vegetable oil or canola oil—they have a high smoke point and neutral flavor, perfect for crispy results.

Conclusion

These Homemade Chicken Spring Rolls are a delicious and easy recipe I can whip up anytime. They’re golden, crunchy, and full of flavor, and they work perfectly as appetizers, snacks, or a main course. I love how flexible the recipe is and how quickly I can have a batch ready to enjoy.

Print