These chicken vegetable spring rolls are a tasty treat that’s crispy on the outside and packed with yummy fillings! They’re great as a snack or served with dipping sauce.
Making them is super fun! I love rolling them up and then crunching into that first bite. They are perfect for sharing, but you might want to keep some for yourself! 😄
Key Ingredients & Substitutions
Cooked Chicken: Thinly sliced or shredded chicken breast adds protein and texture. If you’re vegetarian, try using tofu or tempeh instead. These are great for soaking up the flavors in the spring roll filling.
Vegetables: Shredded cabbage and carrots are staples for crunch and color. You can easily swap napa cabbage with other greens like kale or spinach. For carrots, try using zucchini or bell peppers if you prefer.
Bean Sprouts: These add a nice crunch but are optional. If you can’t find bean sprouts, chopped radishes or snap peas can provide a similar texture.
Spring Roll Wrappers: Rice paper is gluten-free and softer, while wheat-based wrappers give a nice crispy texture when fried. If you’re avoiding gluten, stick with rice paper. Just soak them briefly before using.
Garlic and Ginger: Both contribute essential flavors to your spring rolls. You can use garlic powder for ease, but fresh is always better. For ginger, ground ginger works if fresh isn’t available, but the flavor will be less intense.
How Do You Roll Spring Rolls Without Breaking Them?
Rolling spring rolls can be tricky, but with a few tips, you’ll be a pro! First, don’t rush when soaking your wrappers. If using rice paper, dip them briefly in warm water until just soft—they’ll continue to soften as you roll.
- Start with the filling closer to the edge nearest you. This allows space for the rolling.
- Fold in the sides first, like you’re wrapping a gift. This keeps the filling secure.
- Roll tightly from the filled edge, keeping the spring roll snug but not so tight that it tears.
- If a wrapper tears, don’t worry! Just place another wrapper over it and keep going.
How to Make Chicken Vegetable Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls Filling:
- 1 cup cooked chicken breast, thinly sliced or shredded
- 1 cup shredded cabbage (green or napa)
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts (optional)
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 package spring roll wrappers (rice paper or wheat-based)
- Oil for frying (vegetable or canola oil)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or sugar
- 1 garlic clove, minced
- 1 tsp chili flakes or sliced fresh chili (adjust to taste)
- 1 tsp grated ginger
- 1 tbsp chopped peanuts or sesame seeds (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and cooking. It includes mixing the filling, assembling the spring rolls, frying them, and making a delicious dipping sauce. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Mix the Filling:
In a large bowl, add the cooked chicken, shredded cabbage, carrots, bean sprouts (if using), green onions, cilantro, garlic, and ginger. Stir everything together to combine. This filling is packed with flavors, so make sure it’s well mixed!
2. Add Flavor:
Pour in the soy sauce and sesame oil. Toss the mixture again until all the ingredients are evenly coated. This step is key to making every bite delicious!
3. Assemble the Spring Rolls:
Lay a spring roll wrapper on a clean flat surface. Near one edge of the wrapper, place about 2-3 tablespoons of your chicken and vegetable mixture. Be careful not to overfill them!
4. Roll It Up:
Fold the sides of the wrapper over the filling to secure it, then start rolling from the filled edge towards the opposite end. Roll it tightly to keep everything in place, and repeat this with the remaining wrappers and filling.
5. Heat the Oil:
In a deep pan or wok, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of wrapper in; it should sizzle!
6. Fry the Spring Rolls:
Carefully add the spring rolls to the hot oil, frying just a few at a time to avoid overcrowding. Fry them for about 3-4 minutes, turning occasionally until they are golden brown and crispy. Enjoy the smell!
7. Drain and Cool:
Once cooked, remove the spring rolls and let them drain on paper towels to absorb excess oil. This keeps them crispy!
8. Prepare the Dipping Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, chili flakes, and ginger. If you like a crunch, top with chopped peanuts or sesame seeds.
9. Serve and Enjoy:
Serve the warm spring rolls with the dipping sauce on the side. Perfect for sharing! Enjoy every crispy bite!
Can I Use Leftover Chicken for the Filling?
Absolutely! Leftover rotisserie or grilled chicken works great in this recipe. Just shred it and mix it with the other ingredients as directed.
What If I Don’t Have Spring Roll Wrappers?
No worries! You can use tortillas or even lettuce leaves as an alternative for wrapping. Just keep in mind that cooking times and textures will vary.
Can I Prepare the Filling in Advance?
Yes! You can prepare the chicken and vegetable filling a day ahead. Store it in an airtight container in the fridge to keep it fresh, then just roll and fry the spring rolls when you’re ready to eat.
How Do I Make These Spring Rolls Vegan?
Simple! Substitute the chicken with cooked tofu or tempeh, and skip any animal-based ingredients in the dipping sauce. You can also use a vegan honey alternative or maple syrup for sweetness.
