chicken spring roll recipe
The Best chicken spring roll recipe
Chicken spring rolls have always been a favorite in my house, especially when the kids are growing up and they start getting a little picky about what they’ll eat. I love that they’re simple enough to make from scratch but still feel special, whether it’s for a casual family dinner or a little celebration. My kids—now in their teens—still ask for them sometimes, and honestly, they’re still pretty good at eating them, even if they pretend to be too old for them. The crispy outside and tender chicken inside is just the right balance of comfort food and something a little more exciting than plain fried chicken.
I also really appreciate how versatile this recipe is. You can make them ahead of time and freeze them, so they’re always ready when you need a quick meal, or you can serve them fresh for a fun snack. My family loves them as part of a bigger spread, like with dipping sauces and sides, or just on their own when we’re in a hurry. And honestly, they’re not too bad for you—it’s all about the ingredients. The chicken is lean, and the spring roll wrappers, if you use the right kind, can be a little healthier than store-bought options. Plus, they’re a great way to sneak in some veggies if you’re making them with a little cabbage or carrots mixed in. It’s a recipe that’s easy to adjust, so you can keep it simple or make it a little extra if you want.
Chicken Spring Rolls
Crispy spring rolls filled with tender chicken, wrapped in a light and flaky dough, served with a tangy dipping sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp baking powder
- 1 lb boneless chicken breast or thigh, diced
- 1/2 cup shredded carrots
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1/2 cup hoisin sauce
- 1 tbsp sriracha or chili garlic sauce (optional)
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 clove garlic, minced
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2 For the dough: In a bowl, mix flour, salt, and baking powder. Add water and oil, then mix until a dough forms. Knead lightly for 2 minutes, then cover and rest for 15 minutes.
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3 For the filling: In a bowl, combine chicken, carrots, celery, green onions, garlic, soy sauce, ginger, and sesame oil. Mix well and set aside.
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4 Roll the dough into a thin rectangle (about 12×18 inches). Cut into 8 equal squares (2×4 inches each).
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5 Place 1 tbsp of chicken filling in the center of each dough square. Fold the dough over the filling, sealing the edges by pressing gently with your fingers.
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6 Brush the sealed edges with water and roll tightly into a log. Place on the baking sheet, seam-side down.
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7 For the sauce: Mix hoisin sauce, sriracha, rice vinegar, honey, and minced garlic in a small bowl.
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8 Bake for 25-30 minutes until golden brown and crispy. Let cool for 10 minutes before serving with sauce.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Baking sheet
- Oven
- Parchment paper
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Spring Rolls Works
This chicken spring roll recipe is always a solid crowd-pleaser because it’s simple enough to make ahead and still taste fresh when served, making it perfect for busy family gatherings. Whether you’re hosting a holiday feast or just want a quick, flavorful side, these rolls keep well and let everyone enjoy crispy bites without all the fuss. It’s a go-to for when you need something satisfying that doesn’t require hours of prep—just assemble, cook, and serve.
❓ Frequently Asked Questions About Chicken Spring Rolls
What is the best way to prepare the chicken filling for spring rolls?
The best way to prepare the chicken filling is to finely chop or shred the chicken (about 1 cup) and mix it with 1 tablespoon of cornstarch or rice flour to help it bind. Cook the chicken with 1 teaspoon of oil, 1 tablespoon of soy sauce, 1 teaspoon of minced garlic, ½ teaspoon of ginger, and a pinch of salt until fully cooked. Let it cool before using it in the spring rolls.
How do I ensure the spring rolls are crispy?
For extra crispiness, use a mix of rice paper wrappers and a light, even coating of batter (a combination of flour and cornstarch). Fry the spring rolls in batches in hot oil (around 350°F/175°C) until golden brown on both sides. Alternatively, bake them at 375°F (190°C) for 12-15 minutes, flipping halfway, or air-fry at 375°F (175°C) for 6-8 minutes.
Can I substitute any ingredients in the spring rolls recipe?
Yes, you can make substitutions! For example: – Replace rice paper wrappers with spring roll wrappers (store-bought). – Swap chicken with shrimp, tofu, or veggies like bell peppers and carrots. – Use tamari or coconut aminos instead of soy sauce if needed. – For extra flavor, add a pinch of red pepper flakes or sesame oil to the filling.
How do I prevent the spring rolls from becoming soggy?
To avoid soggy spring rolls, ensure the filling is chilled before assembling and the wrappers are slightly damp (not soaked). Roll tightly but gently, and let them rest for 10 minutes before frying or baking. Avoid overcrowding the fryer or oven, and keep the oil temperature consistent for even cooking.
What is the best way to store leftover spring rolls?
Store leftover spring rolls in an airtight container in the fridge for up to 3 days. Reheat them by frying again in hot oil or baking at 350°F (175°C) for 8-10 minutes. If using them fresh, keep them wrapped in damp paper towels to maintain moisture before frying.
