Homemade Chicken Spring Rolls (30 Minute Recipe)
Crispy on the outside, tender inside, these easy chicken spring rolls come together in just 30 minutes—perfect for quick Asian-inspired meals or appetizers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 15 spring rolls
- Category: Main
- Method: Stovetop
- Cuisine: Asian
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 and black pepper, to taste
15 egg roll wrappers
Oil for frying
Instructions
Make the filling: Heat olive oil in a non-stick skillet over medium heat. Sauté red onion, cabbage, and carrot for about 3 minutes until tender. Stir in the shredded chicken and soy sauce. Season with salt and pepper. Remove from heat and let cool.
Roll the spring rolls: Place one egg roll wrapper on a cutting board. Add 1 tablespoon of the filling in the center. Fold the bottom edge over the filling, then fold in the sides and roll up loosely to avoid tearing. Seal the edge with water. Repeat with remaining wrappers.
Fry the rolls: Heat 1/2 inch of oil in a skillet over medium heat. Fry spring rolls in batches, turning occasionally, until golden brown—about 1 minute per side.
Drain and serve: Transfer to a paper towel-lined plate to remove excess oil. Serve hot with Sriracha or sweet and sour sauce. Enjoy!
Notes
Avoid overstuffing the wrappers to prevent tearing.
You can use rotisserie chicken for a shortcut.
To make ahead, prepare the rolls and refrigerate before frying.
