Chicken Spring Rolls

Chicken spring rolls recipe – Making these tasty chicken spring rolls at home is super quick and easy. My kids love these Vegetable spring rolls and keep asking me often. I made these chicken spring rolls sometime ago and these became our new family favorite. These are great to enjoy for a Snack or along with Noodles for a meal.

I have used store bought spring roll sheets so making these was a breeze. This recipe is roughly adapted from my vegetable spring rolls. This is just with an addition of chicken and Chinese five spice powder. You can also skip the spice powder or replace with any of your favorite spice mix.

Soya sauce lends a delicate flavor to the chicken. While pepper adds mild heat to the stuffing. So skipping the spice powders is just fine. I have used a chopped chicken fillet here, you can use any including the mince.

The recipe can be double or tripled easily but use a large wider pan to prevent the filling from turning mushy.

For best results fry these chicken spring rolls immediately after rolling. You can serve them with a sauce of your choice. We enjoyed them with this Schezwan sauce.

More Chicken Recipes, you can check
Chicken cutlet
Chicken manchurian
Tandoori chicken
Chicken shawarma

How to Make Chicken Spring Rolls (Stepwise Photos)

Prepare the Filling

1. Firstly, pour 1 tbsp oil to a wok or pan and heat it.

2. Add chicken and saute for 2 to 3 mins until it turns white in color. Then sprinkle salt and mix.

3. Cook and cover on a low to medium heat until tender. Transfer this to a plate and set aside.

4. To the same pan, add another tbsp oil. Fry the garlic for 1 min.

5. Next transfer cabbage, capsicum and carrots. You can also add in spring onions. Saute on the highest flame for 2 to 3 mins stirring often.

6. Add the chicken.

7. Pour soya sauce.

8. Sprinkle pepper and spice powder.

9. Saute on the highest flame for 2 to 3 mins or until the moisture evaporates. Cool this completely.

Make Chicken Spring Rolls

10. Prepare a mixture of corn flour and water in a bowl. The mixture has to be runny and not thick. You can also use plain water to stick the rolls but not sure if it works with every brand of sheets.

11. Bring the spring roll sheets to room temperature. Place a sheet on the work board. As shown in the picture, place 2 tbsp of filling.

12. Begin to roll removing the air pockets. Please watch the video for details.

13. Bring the sides to the center.

14. Roll it again and spread the corn flour mixture to the edges you want to close.

15. Roll it tightly and seal up.

16. Make all the rolls and keep them covered to prevent drying.

17. Heat the oil until hot enough. If the oil is not hot enough the chicken spring rolls will absorb lot of oil. Drop them gently when the oil is hot.

18. Fry them until crisp. Some sheets don’t give a golden color, so you can ignore the color but they must be crisp. Drain them on to a kitchen tissue.

Serve chicken spring rolls with any sauce.

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