These Best Chicken Spring Rolls are crispy on the outside and packed with juicy chicken and fresh veggies on the inside. They’re perfect for a snack or appetizer!
Want a fun tip? Make a bunch and share with friends, or keep them all to yourself—you won’t regret it! 
I love dipping them in sweet chili sauce for an extra kick!
Key Ingredients & Substitutions
Ground Chicken: Ground chicken is the main protein, offering a mild flavor that absorbs other tastes well. If you want a leaner option, turkey works great too. For a vegetarian choice, consider using finely chopped mushrooms or tofu.
Carrots: Julienned carrots bring a nice crunch and sweetness. If fresh carrots are unavailable, use pre-packaged coleslaw mix for convenience. Even shredded zucchini could work in a pinch!
Cabbage: Finely shredded cabbage adds texture. If you’re in a hurry, pre-shredded cabbage can save you time. You could also swap it for bok choy or kale if you want something different.
Green Onions: These add a mild onion flavor. If you don’t have green onions, diced regular onions can be used, but cook them longer to soften their flavor.
Sesame Oil: This adds a rich, nutty flavor. If you don’t have it, you can use vegetable oil, but the taste will be less distinctive. A drizzle of peanut or olive oil can also work.
How Do You Properly Fry Spring Rolls Without Them Falling Apart?
Frying spring rolls can be tricky! To keep them from falling apart, follow these steps:
- Ensure your filling is cool before wrapping; warm filling can make the wrappers soggy.
- Seal the rolls well by moistening the edges with water. This helps them stick together during frying.
- Heat your oil sufficiently. It should be hot enough that a small piece of spring roll wrapper sizzles when added. If the oil is too cool, they might absorb more oil and become greasy.
- Fry in batches. Don’t overcrowd the pan, as this lowers the oil temperature. Aim for golden brown color on each side.
Letting them drain on paper towels after frying helps keep them crispy. Enjoy your perfectly fried spring rolls!
How to Make the Best Chicken Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1 pound ground chicken
- 1 cup carrots, julienned
- 1 cup cabbage, finely shredded
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Spring Rolls:
- 1 package spring roll wrappers (about 20 wrappers)
- Oil for frying
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and about 15-20 minutes for frying. Overall, you can expect to spend about 40-45 minutes making these delicious chicken spring rolls!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about a minute until they smell great. Then, add the ground chicken to the skillet and cook it until it’s browned and fully cooked, breaking it up with a spatula as it cooks. This should take about 5-7 minutes.
2. Add the Vegetables:
Now it’s time to stir in the julienned carrots, shredded cabbage, and chopped green onions. Cook everything together for another 3-4 minutes until the veggies are tender but still a bit crunchy. This adds some really nice texture!
3. Season the Filling:
Once the vegetables are tender, add the soy sauce, salt, and black pepper. Mix everything well and cook for another minute to combine all the flavors. Then, take the skillet off the heat and let the filling cool down for a bit.
4. Assemble the Spring Rolls:
To start wrapping, take a spring roll wrapper and lay it on a clean surface with one corner facing you. Spoon 2-3 tablespoons of the chicken filling onto the wrapper. Fold the bottom corner over the filling, fold in the sides, and then roll tightly until you reach the top corner. If the wrapper doesn’t stick, use a little dab of water to seal it. Repeat this process with the remaining wrappers and filling.
5. Fry the Spring Rolls:
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the spring rolls in batches. Fry them until they turn golden brown and crispy, about 3-4 minutes on each side. Make sure not to crowd the pan!
6. Serve and Enjoy:
Once done, remove the spring rolls and let them drain on paper towels to get rid of excess oil. Serve them hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce. Enjoy your delicious chicken spring rolls!
Can I Use Turkey Instead of Chicken?
Absolutely! Ground turkey is a great substitute for ground chicken in this recipe. Just follow the same cooking method and times, and you’ll enjoy a delicious variation!
What If I Don’t Have Spring Roll Wrappers?
No worries! You can use rice paper wrappers instead; just soak them in warm water until pliable before wrapping. Alternatively, you can make a lettuce wrap for a low-carb option. Just use large lettuce leaves and fill them with the chicken mixture!
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To reheat, you can either fry them again for crispiness or microwave them briefly. If frying, do so over medium heat to avoid burning!
Can I Bake the Spring Rolls Instead of Frying Them?
Yes, you can bake them! Preheat your oven to 400°F (200°C), brush the spring rolls lightly with oil, and place them on a baking sheet. Bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
