recipe for spring rolls with chicken
The Best recipe for spring rolls with chicken
Oh man, let me tell you why I’m always reaching for these spring rolls—especially when spring’s rolling in and the air’s got that fresh, crisp bite. There’s just something about wrapping up tender chicken in a crispy wrapper, dipping it in that tangy peanut sauce, and popping it in the air fryer until it’s golden and sizzling. It’s like a little bite of summer in your mouth, and I swear, my kids eat them like they’re the only thing on the menu. They’ll beg for seconds, and honestly? I don’t blame them. They’re light enough to feel fresh but packed with flavor, and the way the chicken melts inside the wrapper? Chefs would kill for that kind of simplicity.
I love this recipe because it’s so versatile—perfect for a quick weeknight dinner or a party appetizer. You can make a big batch and freeze half for later, and when you do, they reheat just as well as they taste fresh. My husband says it’s the only thing that makes him forget he’s eating healthy, and honestly? I don’t mind. The chicken’s lean but still satisfying, the veggies add crunch and nutrients, and the wrapper’s got that perfect balance of crunchy and soft. Plus, it’s a great way to sneak in some greens—spinach, cabbage, and carrots—without anyone even noticing. My kids think they’re just “fun snacks,” but I know they’re getting their veggies in disguise. And let’s be real, when you’ve got a family that’s always hungry, you want something that’s easy, tasty, and doesn’t take forever to make. These spring rolls do that and then some.
Classic Spring Rolls with Chicken
Delicious, crispy spring rolls filled with tender chicken, served with a tangy dipping sauce. Perfect for a light yet satisfying meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp turmeric (for color)
- 1/4 cup water
- 1 lb boneless chicken breast or thigh, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1/2 tsp ginger, grated
- 1/2 cup chopped cilantro
- 1/2 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sriracha (optional)
- 1 clove garlic, minced
- 1 tsp honey or sugar
- 1 tbsp vegetable oil
👨🍳Directions
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1 Prepare the chicken filling: In a bowl, mix chicken, carrots, green onions, soy sauce, sesame oil, garlic, ginger, and cilantro. Set aside.
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2 Make the dough: In a bowl, mix flour, salt, and turmeric. Gradually add water while stirring until a soft dough forms. Cover and rest for 30 minutes.
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3 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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4 Divide the dough into 8 equal pieces. Roll each into a thin rectangle (about 1/8-inch thick). Place 1 tbsp of chicken filling in the center of each dough piece.
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5 Fold the dough in half, sealing the edges with a little water. Roll tightly from the bottom up to form a log. Trim any extra dough.
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6 Place rolls seam-side down on the baking sheet. Brush lightly with oil if desired for extra crispiness.
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7 Bake for 20-25 minutes until golden brown and crispy. Let cool for 5 minutes before serving.
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8 Prepare the dipping sauce: Mix hoisin sauce, rice vinegar, soy sauce, sriracha, garlic, and honey in a bowl. Adjust seasoning to taste.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Rolling pin
- Baking sheet
- Oven
- Food processor (optional for dough)
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Spring Rolls with Chicken Works
This spring chicken rolls recipe is always a crowd-pleaser because they’re simple enough to make ahead and still taste fresh when served, which is perfect for busy family gatherings or potlucks. The tender chicken and crisp wrappers make them light and satisfying, ideal for spring picnics or casual dinners, and they reheat beautifully so you don’t have to stress about last-minute cooking. Plus, they’re fun to eat and always a hit with kids and adults alike.
❓ Frequently Asked Questions About Spring Rolls with Chicken
What is the best way to prepare the spring roll wrappers before cooking?
The best way to prepare the wrappers is to lightly brush them with water or a thin layer of oil to prevent them from sticking together. You can also sprinkle a little cornstarch or rice flour on the surface if needed. Ensure they are not too wet, as this can cause them to tear when rolling.
How do I ensure the chicken filling is perfectly tender and flavorful?
For tender chicken, marinate the chicken pieces in a mix of soy sauce, garlic, ginger, cornstarch, and a little sesame oil for about 30 minutes. Cook them in a hot pan with a little oil until fully cooked but still slightly moist. For extra flavor, add a pinch of black pepper, green onions, and mushrooms. Avoid overcooking to maintain tenderness.
What are the best vegetables to use for spring rolls, and how do they should be chopped?
Classic spring roll vegetables include bell peppers (red or green), carrots, cabbage (shredded), and mushrooms. Chop them into even, bite-sized pieces—about ½-inch (1.25 cm) for a balanced texture. For cabbage, finely shred it, and for mushrooms, slice them thinly. Ensure they’re cut uniformly to prevent uneven cooking.
How do I prevent the spring rolls from sticking to the frying pan or steamer?
To avoid sticking, use a non-stick pan or lightly oil it with vegetable oil before adding the spring rolls. For steaming, place a small amount of water in the steamer basket and line it with parchment paper or a bamboo steamer tray. Lightly grease the steamer with a brush or oil if needed, but avoid over-oiling, as this can cause sogginess.
What is the ideal cooking temperature and time for frying spring rolls?
For frying, heat the oil to 350–375°F (175–190°C) in a deep pan. Fry the spring rolls in batches for 2–3 minutes per side until golden brown and crispy. If using a deep fryer, maintain the same temperature. For steaming, cook them for 8–10 minutes over medium-high heat until fully done and slightly puffed.
