Chicken spring rolls are crispy on the outside, tender on the inside, and bursting with flavor! Make this recipe at home in under 30 minutes.
Recreate your favorite Chinese appetizer with a handful of simple, fresh ingredients.
Pair it with some Sriracha or sweet and sour sauce for dipping and you’ll never need takeout again!
Chicken Spring Rolls – Ingredient Notes
- Chicken – Feel free to use leftover shredded chicken instead of making it fresh, or use boneless, skinless thighs if you prefer dark meat.
- White cabbage – Sometimes labeled green cabbage, this is the tightly packed round variety that most people are familiar with. Because so little is needed for this chicken spring roll recipe, you may want to look for bagged shreds instead.
- Egg roll wrappers – These are made from wheat flour instead of rice flour and are meant to be cooked instead of eaten raw. Depending on the brand, they may be found in the refrigerated or frozen section of your local grocery store or Asian market.
How To Roll Spring Rolls
Place one wrapper on a smooth surface so it looks like a diamond, meaning the pointed ends are facing up, down, and to each side. Then, spoon some of the meat and veggie mixture into the center.
Fold the bottom point up over the filling until it touches the sheet, then fold each side point into the center. The wrapper should be snug around the filling but not so tight that it creates tears.
Next, gently roll up toward the top point to seal. It can help to dab a little water or egg wash on the top point first so it adheres to the surface. Repeat until all of the filling and wrappers have been used.
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FAQ – Common Recipe Questions
What is the best way to store and reheat chicken spring rolls?
Place in an airtight container in the refrigerator and use it within 5 days.
It’s best to reheat them in an air fryer so the outside gets nice and crisp again.
Can I make Chinese chicken spring rolls ahead of time?
Sure! Prepare the filling in advance and refrigerate until you are ready to assemble and cook.
You could also put them together and freeze them instead. Place a single layer of uncooked rolls on a tray lined with parchment paper, leaving a little space between each one.
Freeze for 1 hour, then transfer to a ziploc bag and store for up to 6 months. Thaw in the refrigerator for a few hours before frying.
How to shred cabbage
Start by removing any tough or damaged outer leaves. Place the cabbage on a cutting board, stem side down, and cut into four even wedges.
Hold each wedge upright and cut at an angle to remove the stem. Then, make thin shreds based on which tools you have available.
- With a sharp knife: Lay each wedge on one of the flat sides and slice across it width wise starting at the narrow end.
- With a mandolin slicer: Adjust the blade to the correct thickness, then place the base of one wedge against the slicer and run it over the blade. You may need to finish the narrow ends with a knife so you don’t cut your fingers.
More delicious Asian Inspired Recipes
With love from our simple kitchen to yours.
Chicken Spring Rolls
- 8 ounces cooked chicken 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
- 15 egg roll wrappers wrappers
- oil for frying
- Filling. In a non-stick skillet, heat oil on medium heat. Cook onion, cabbage and carrot until tender, it will take about 3 minutes. Add chicken, soy sauce, mix and season to taste. Remove and set aside to cool down.
- Spring rolls. Place one wrapper on a cutting board, place 1 tablespoon of chicken filling on the sheet. Fold the bottom part then left and right side. Roll to form spring rolls but not too tight so as not to break the paper. Seal well. Repeat until no wrapper and fillings are left.
- Pour about 1/2” of oil in a pan and heat on medium heat until hot. Carefully lay spring rolls in the oil by keeping a bit space between them. Don’t overload the pan. Turn occasionally and cook until nicely golden brown, about 1 minute per side.
- Prepare a plate with paper towels. Transfer rolls on the paper to absorb excess of oil. Repeat step 4 until no more spring rolls are left.
- Serve immediately, hot with Sriracha Sauce or sweet sour sauce.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2021
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