These Chicken Vegetable Spring Rolls are crunchy and filled with tasty chicken and fresh veggies. They’re perfect as a snack or a light meal!
Rolling them up is a fun activity, and I like to serve them with a yummy dipping sauce. You can’t go wrong with these—it’s hard to eat just one! 😄
I love how quick they are to make, which is a lifesaver on busy days. Just chop, roll, and enjoy—so simple and so good!
Key Ingredients & Substitutions
Cooked Chicken: You can use shredded chicken breast, but rotisserie chicken is a great shortcut. It’s flavorful and convenient. If you’re vegetarian, try tofu or tempeh as your protein alternative.
Cabbage: Shredded cabbage adds crunch; napa cabbage works well too. If you’re avoiding cabbage, try using shredded lettuce or spinach for a lighter option.
Carrots: Julienned carrots provide sweetness and color. Swap them with bell peppers or zucchini if you want different veggies, or even skip them if you prefer simplicity.
Fresh Herbs: Cilantro adds a fresh punch, but if it’s not your thing, green onions or parsley can be used. Fresh herbs can brighten up your rolls and enhance flavor.
How Do I Properly Seal the Spring Rolls?
Sealing spring rolls is essential to ensure the filling stays inside during frying. Here’s how to do it correctly:
- Place the filling close to the corner of the wrapper.
- Fold the corner over the filling, then fold in the sides snugly to get a tight seal.
- Roll it away from you, applying the cornstarch slurry to the final edge to stick them together. Make sure there are no gaps!
Take your time to make sure they’re sealed properly; this will keep your fillings safe and your rolls crisp!
What’s the Best Way to Fry Spring Rolls?
Frying spring rolls can be easy if you follow a few simple steps. Here’s what to keep in mind:
- Heat the oil in a deep pan over medium heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry in small batches to avoid overcrowding, which can drop the oil temperature and make them soggy.
- Fry until golden, about 3-4 minutes. Rotate them halfway for even cooking.
- Place them on paper towels to absorb excess oil as soon as they’re golden.
These tips will help you get perfectly crispy spring rolls with a light texture every time!
How to Make Chicken Vegetable Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup cooked chicken breast, shredded or thinly sliced
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced cucumbers or green bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger (optional)
- 10-12 spring roll wrappers
- Vegetable oil, for frying
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing wrappers)
For the Dipping Sauce:
- 1/4 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon chili flakes (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus 15 minutes for frying. You’ll spend some time chopping the veggies, mixing the filling, and assembling the rolls, and then just fry them up to get that perfect crunch!
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the cooked chicken, shredded cabbage, carrots, cucumbers (or green bell pepper), cilantro, and green onions. Mix everything together so the flavors combine well. Add the soy sauce, sesame oil, and grated ginger if you’re using it. Toss again until everything is well coated.
2. Assemble the Spring Rolls:
Now it’s time to wrap! Take a spring roll wrapper and lay it on a clean surface with one corner pointing towards you (like a diamond shape). Spoon about 2-3 tablespoons of the filling mixture near the corner closest to you. Fold that corner over the filling, then fold in the sides tightly to secure the filling. Finally, roll the wrapper away from you, sealing the edge with the cornstarch slurry to keep it closed. Repeat this with the remaining wrappers and filling.
3. Fry the Spring Rolls:
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place the spring rolls in batches into the hot oil. Fry them for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the spring rolls and drain them on paper towels to get rid of any extra oil.
4. Make the Dipping Sauce:
While your spring rolls cool down a bit, whisk together the sweet chili sauce, rice vinegar, soy sauce, minced garlic, and chili flakes in a small bowl. This sauce will be perfect for dipping!
5. Serve and Enjoy:
Serve the spring rolls warm with the dipping sauce on the side. Enjoy the crunch and fresh flavors of your homemade chicken vegetable spring rolls!
Can I Prepare the Filling in Advance?
Absolutely! You can prepare the filling a day ahead and store it in an airtight container in the refrigerator. Just be sure to wrap the spring rolls just before frying for the best texture.
What Can I Use Instead of Soy Sauce?
If you need a soy sauce substitute, you can use tamari for a gluten-free option or coconut aminos for a soy-free variant. Both will add a savory flavor to your spring rolls!
How Should I Store Leftover Spring Rolls?
Store any leftover cooked spring rolls in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes until crispy again.
What If I Don’t Have Spring Roll Wrappers?
If you can’t find spring roll wrappers, you can easily use rice paper wrappers for a lighter option. Just be sure to soak them in warm water for a few seconds until pliable before filling and rolling.
