Chicken Spring Rolls Recipe

There is a very specific kind of joy that settles over my kitchen when the calendar starts inching toward Ramadan. It’s not just about meal prep, it’s about tradition, anticipation, and the unmistakable scent of sesame oil and ginger sizzling in a hot pan. That’s when I know it’s officially time to master these chicken spring rolls.

And let me tell you: making a big batch at home feels like a serious accomplishment. Every time you open the freezer and see those neat, perfectly lined rows waiting to be fried, it’s like giving your future self the most enthusiastic high-five.

I am fully committed to the “stock the freezer like a legend” lifestyle. Next to my keema samosas and chicken bread pockets, these golden, crackly beauties are the crown jewels. They’re the kind of thing that turns an ordinary evening into an occasion. Unexpected guests? Covered. Craving something crispy at 9:47 p.m.? Handled.

And, if you’ve ever felt even slightly intimidated by the idea of rolling your own spring rolls, let me gently put that to rest. What may look complicated at first is actually just a matter of getting into a steady rhythm; fill, fold, roll, seal. Suddenly, you’ll find yourself flying through a stack of wrappers with confidence.

Why these chicken spring rolls are so good?

Homemade spring rolls deliver a freshness you simply can’t replicate with takeout; the chicken is juicy and well-seasoned, the vegetables stay distinct and vibrant, and every bite tastes intentional. When fried (or air-fried or baked), the wrapper turns into a perfectly crisp shell, giving a deeply satisfying crackle before revealing the savory filling inside.

And the filling? This is where the real depth of flavor comes in. Aromatic sesame oil perfumes the entire mixture with its nutty richness. Fresh ginger brings a warm, zingy brightness that wakes everything up. The shredded chicken stays juicy and tender. Soaking up all that flavor, while the finely sliced cabbage and carrots keep things light and crisp.

A splash of soy sauce adds savory depth, a pinch of black pepper brings gentle heat, and fresh green onions lift everything with a burst of brightness. Every bite should taste layered, balanced, and vibrant.

Plus, the beauty of this recipe is its adaptability. Whether you’re going all-in for that classic golden fry, opting for a lighter air-fried crunch, or baking a tray for ease, they come out beautifully every time.

These chicken spring rolls are just as welcome at a casual game night as they are alongside a full spread of your favorite Chinese-inspired dishes, making them the reliable, crowd-pleasing staple you’ll come back to again and again.

Ingredients you'll need

To get that authentic, savory flavor in your Chinese chicken rolls, you'll need to gather these kitchen staples:

The Base

• Shredded Chicken: Boiled chicken breast is the heart of this filling. It’s tender, mild, and perfect for soaking up all the seasonings without overpowering the vegetables. Finely shredding it ensures every bite is evenly balanced and never bulky.
• Cabbage: Thinly sliced cabbage adds structure and that signature spring roll crunch. It softens slightly when cooked but still keeps enough texture to prevent the filling from feeling heavy.
• Carrots: Julienned or finely grated carrots bring natural sweetness and vibrant color.
• Capsicum (Bell Peppers): Thin strips of capsicum add freshness and a gentle sweetness.
• Scallions: Using both the white and green parts gives layered flavor. The whites add a mild sharpness, while the greens bring freshness and color at the end.
• Celery: Finely chopped celery provides a clean, slightly peppery crunch that adds depth and keeps the filling from tasting flat. It’s subtle but essential.

Other ingredients

• Garlic: Freshly grated garlic melts into the mixture as it cooks, infusing everything with deep, savory warmth that forms the backbone of the flavor.
• Sesame Oil: Just a drizzle is enough to perfume the entire filling with its rich, nutty aroma. It gives that unmistakable classic spring roll flavor.
• Soy Sauce: Soy sauce adds the savory, umami base that ties the chicken and vegetables together. It seasons the filling while enhancing every other ingredient.
• Red Chili Sauce: A spoonful of red chili sauce brings gentle heat and a slight tang that brightens the overall flavor.
• Fresh Green Chilies: Finely chopped green chilies add a sharper, fresher spice that builds with each bite. Adjust to your preferred heat level.
• Black Pepper: Freshly ground black pepper adds warmth and depth without overwhelming the other seasonings.
• Spring Roll Wrappers: Thin, delicate wrappers are what create that iconic crisp shell. You can make these spring roll sheets at home or simply grab them from the frozen section of grocery stores.
• Flour-and-Water Paste: A simple mixture of flour and water acts as the glue that seals each roll securely, ensuring the filling stays perfectly tucked inside while frying.

How to make chicken spring rolls?

Make the filling

Start by heating 3 tablespoons sesame oil in a wok, and then add 1 tablespoon grated garlic. Begin cooking for few seconds until fragrant.

Next, add chopped 6 scallions whites, ⅓ cup chopped red onion, 1 teaspoon green chilies (chopped or minced) and cook on high heat for 30 seconds.

Prepare binder

Add to a small bowl, ¼ cup all-purpose flour and 3-4 tablespoons water to make the binder.

Whisk together this mixture. This "glue" is essential for keeping your rolls from bursting open in the oil.

Make the spring rolls

Lay one spring roll wrapper on your board or work surface. Place about 2-3 tablespoons of chicken filling at one end.

Gently roll the edge over to secure the filling. Apply the binder to both the side corners.

Apply the binder to both side corners.

Wrap over the first roll, leaving you with a wrapper that resembles an open envelope.

Expert Tips

• Cool the Filling before wrapping. Even a little warmth creates steam that softens the wrapper and can cause it to tear or turn soggy before frying.
• The “Damp Cloth” Rule will keep your spring roll wrappers slightly damp (not soaking) while you work, as they dry out quickly and can become brittle within minutes.
• Tight Rolls around the filling to prevent air pockets, since trapped air allows oil to seep in and can make the rolls greasy instead of perfectly crisp.
• Oil Temperature is important, and you should try to maintain your oil at around 350°F; if it’s too cool, the rolls will absorb excess oil, and if it’s too hot, the outside will brown too quickly before the filling heats through.

Serving Ideas

These crispy rolls are far too good to stand alone, so pairing them with the right accompaniments takes the experience to the next level. A classic sweet and sour dipping sauce is always a favorite, offering the perfect balance of tangy and sweet, but a bold, spicy Schezwan sauce adds a fiery kick for anyone who loves heat. Even a simple, high-quality ketchup can be surprisingly satisfying alongside that crunchy shell.

For a cozy, restaurant-style experience, serve the rolls next to a steaming bowl of hot and sour or sweet corn soup, letting the crispiness of the rolls contrast with the warmth of the broth.

Cucumber salad, asian slaw, steamed rice, or Beef Stir Fry are also great matches with these rolls. If you’re hosting, arrange them on a large wooden board lined with fresh lettuce leaves and scattered cilantro sprigs for a presentation that feels vibrant, inviting, and ready to impress.

Storing, Freezing, and Reheating Leftovers

Store: One of the best things about this recipe is how beautifully it stores. If you have leftover cooked rolls, keep them in an airtight container in the fridge for up to 3 days.

Freeze: My favorite method for these rolls is to make ahead and freeze! Lay the uncooked rolls on a lined baking sheet in a single layer (make sure they aren't touching, or they will stick!). Freeze until solid, then gather them and place them in airtight freezer bags or containers. They will stay perfect for up to 4 months.

Frying frozen spring rolls: To fry your rolls after freezing, remember there is no need to thaw! Simply take the frozen rolls straight from the freezer and slide them into the oil. Start on low-medium heat to ensure the inside thaws and heats through, then increase the heat to medium-hot to finish them off until they are golden and crisp.

Reheat: If you want to reheat any leftovers, avoid the microwave! It will make the wrappers soft and rubbery. Instead, air fry or bake them at 350°F until warmed through. I personally prefer the air fryer for reheating. It brings back that original "day one" crunch in just a couple of minutes.

If you made and loved this Chicken Spring Roll Recipe, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account.

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