spring roll recipe chicken
The Best spring roll recipe chicken
I’ve been making these spring rolls for years, and honestly, they’re one of those simple dishes that feels like a hug for my family—especially when the weather turns cold. There’s something satisfying about wrapping tender chicken in crispy wrappers and dipping them in that tangy, fresh sauce. My kids love them because they’re handheld, fun to eat, and not too heavy, which is always a win. They’re also great for meal prep; I can make a big batch on Sunday and have them ready for lunches or quick snacks all week. Plus, they’re not just a treat—they’re packed with protein and fiber from the chicken and veggies, and the wrappers are usually made from whole wheat or rice paper, so they’re lighter than you’d think.
I love this recipe for occasions too. Whether it’s a family gathering with kids running around or a simple dinner where everyone’s just hanging out, these rolls feel festive but not too fancy. They’re easy to customize—swap out the veggies if someone doesn’t like them, or add extra crunch with crushed peanuts or sesame seeds. My husband always says they remind him of his grandma’s cooking, and honestly, that’s the kind of comfort food I’m after. They’re also a great way to sneak in some veggies without the kids even realizing it, which is a win for both of us. Plus, the flavors are bright and fresh, so they’re not heavy on the plate, which makes them a balanced choice.
Classic Spring Rolls with Chicken
A crispy, bite-sized appetizer featuring tender chicken wrapped in a delicate spring roll wrapper, served with a tangy dipping sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp sesame oil
- 1/2 cup shredded carrots
- 1/2 cup finely chopped bell peppers
- 1/4 cup sliced green onions
- 1 package (16 sheets) spring roll wrappers
- 1 tbsp vegetable oil
- 1/2 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 clove minced garlic
- 1 tsp sesame oil
👨🍳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 Cut chicken breast into thin strips. In a bowl, mix chicken with soy sauce, garlic, ginger, and sesame oil. Set aside.
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3 In another bowl, combine shredded carrots, bell peppers, and green onions. Mix well.
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4 Place one spring roll wrapper on a clean surface. Add 1 tbsp of chicken mixture and 1 tbsp of vegetable mix. Fold the bottom edge, then roll tightly from the bottom up.
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5 Place rolled spring rolls seam-side down on the prepared baking sheet. Brush lightly with oil.
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6 Bake for 15 minutes. Flip the spring rolls and bake for another 10-12 minutes until golden brown.
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7 While spring rolls are baking, prepare the dipping sauce by mixing hoisin sauce, rice vinegar, sriracha, honey, minced garlic, and sesame oil.
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8 Let the spring rolls cool for a few minutes before serving with the sauce.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Vegetable steamer or skillet
- Oven
- Baking sheet
- Plastic wrap
- Rolling pin (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Spring Rolls with Chicken Works
This spring roll recipe with chicken is always a crowd-pleaser because it’s simple enough to make ahead and freeze for later, yet feels special when served at family gatherings. The crispy batter and tender chicken inside make it perfect for any occasion—whether you’re feeding kids who love crunchy snacks or guests who want something fresh off the grill. Plus, it’s easy to customize with different sauces or veggies, so you can keep it adaptable without extra stress.
❓ Frequently Asked Questions About Spring Rolls with Chicken
What is the best way to prepare the filling for spring rolls with chicken?
To make the best chicken filling, first cook ground chicken with a mix of finely chopped onions, garlic, ginger, green bell peppers, and a pinch of salt until the chicken is fully cooked and the mixture is well-seasoned. Add a small amount of soy sauce, cornstarch slurry, and a dash of sesame oil for extra flavor. Let it cool before rolling.
How do I ensure the spring rolls stay crispy after frying?
For crispy spring rolls, use a well-heated oil (like vegetable or peanut oil) with a high smoke point. Fry the rolls in small batches to maintain consistent heat. Avoid overcrowding the pan, and let them cool slightly before transferring them to paper towels to drain excess oil. For extra crispiness, you can also bake them at 375°F (190°C) for 10-12 minutes after frying.
What are some common mistakes to avoid when making spring rolls?
Common mistakes include using too much moisture in the filling (which can make the rolls soggy), not chilling the rolls before wrapping (leading to bulging), and frying at the wrong temperature (either too cold or too hot). Also, avoid overstuffing the wrappers, as this can cause them to tear. Lastly, don’t skip the cooling step before wrapping—the filling needs time to firm up.
Can I use pre-cooked chicken for the spring roll filling, and if so, how?
Yes, you can use pre-cooked chicken, but it should be finely minced or diced and mixed with cold water to help it bind. Season it lightly with salt, soy sauce, and spices like garlic and ginger. For better texture, add a bit of cornstarch or potato starch to the mixture to help it stick together. Let it cool before rolling.
What are some great side dishes to serve with spring rolls?
Spring rolls pair well with a variety of sides. Try serving them with a fresh peanut dipping sauce (mix peanut butter, soy sauce, lime juice, and a little honey), a simple cucumber salad (with rice vinegar, sesame oil, and chili flakes), or a light dipping sauce like sweet chili sauce or hoisin. A simple steamed jasmine rice or egg noodles also complement the meal nicely.
