Craving a crunchy, savory snack that bursts with flavor? Learn how to make easy chicken spring rolls in just a few simple steps. Whether you're hosting a party, prepping a lunchbox, or treating yourself, this guide walks you through everything you need to know to make restaurant-quality spring rolls at home.

Introduction to Chicken Spring Rolls

Chicken spring rolls are a popular and beloved snack that has found its place in various cuisines around the world, especially Chinese and other Asian cuisines. These rolls are made by wrapping a thin sheet of dough with a delicious filling of chicken and vegetables, rolling them up and frying them until golden brown. Chicken spring rolls are not only delicious but also light and quick to prepare snacks. They are a great choice for serving at iftar, parties or with tea. Their crunchy texture and tangy taste make them a favorite among kids and adults alike.

For the Filling

• 1 lb. (450g) ground chicken (or finely chopped)

• 2 tbsp vegetable oil

• 1 cup shredded carrots

• 1 cup finely chopped cabbage

• ½ cup thinly sliced green onions

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional for added depth)

• 1 tsp sesame oil

• Salt and pepper to taste

For Wrapping and Frying

• 20 spring roll wrappers (available in most Asian supermarkets)

• 1 egg, beaten (for sealing)

• Vegetable oil for deep frying

Equipment Checklist

You won’t need any fancy tools—just a few kitchen basics:

• Large skillet or wok

• Mixing bowls

• Tongs or slotted spoon

• Paper towels

• Frying pan or deep fryer

• Kitchen thermometer (optional but helpful)

Step-by-Step Preparation Guide

Step 1: Prepping the Chicken Chicken is the most important filling ingredient in chicken spring rolls, so it is important to pay special attention to its preparation so that the taste and texture are the best. Chicken used: You can use boneless chicken breast or chicken thigh. Breast meat is light and dry, while thigh meat is soft and juicy. Step-by-step preparation: 1. Boil the chicken (if using raw chicken):

•  Boil the chicken in clean water with salt, a little black pepper, and garlic cloves over medium heat for 15–20 minutes.
•  After boiling, drain the water and let the chicken cool.
• Now shred it into fine fibrous pieces with your hands or a fork or finely chop it with a knife.

2. If using leftover (raw) chicken:

•  Shred or shred cooked chicken (such as baked or roasted) into thin strips or shreds.
•  This saves time and also deepens the flavor.

3. For more flavor: Sauté the chicken in a little oil, garlic, soy sauce, and mild chili for 2–3 minutes to infuse the aroma and flavor well. Tip:

• Don't keep the chicken too moist, otherwise the filling will become soggy and make the roll soft.
•  If desired, you can also add mild chili or a little Chicken 65 spice to the chicken to make it spicy.

Once the chicken is ready, you can mix it with the vegetables and prepare the filling.  Step 2:Cooking the Filling The filling is the heart of chicken spring rolls. If the filling is flavorful and prepared properly, the rolls become more crispy and delicious. Below is the step-by-step recipe. Ingredients:

•  Shredded or shredded boiled chicken – 1 cup
•  Cabbage – 1 cup (finely chopped)
•  Carrot – 1 no. (shredded or finely chopped)
• Green onions – 2 no. (finely chopped, optional)
• Garlic – 2 cloves (finely chopped)
• Soy sauce – 2 tbsp
• Chili sauce – 1 tbsp (optional)
• Black pepper – ½ tsp
• Salt – to taste
• Oil – 1 to 2 tbsp

Preparation method: 1. Heat the oil:

•  Add 1–2 tbsp of oil to a frying pan or wok and heat over medium heat.

2. Add garlic:

• Add finely chopped garlic to the hot oil and fry until fragrant (about 30 seconds).

3. Add vegetables:

• Add carrots and cabbage. Fry for 2–3 minutes so that the vegetables become slightly soft but still have a crunch.

4. Add chicken:

• Now add the prepared chicken and mix everything well.

5. Add sauces and spices:

• Add soy sauce, chili sauce (if desired), black pepper and salt. Cook all the ingredients well for 2–3 minutes so that the flavors blend together.

6. Final touch:

• Turn off the heat, if you want to add green onions, add them now.
• Let the filling cool completely so that the roll does not become soft when rolling.

Important tips:

•  The filling should be dry, if there is too much water or sauce, the roll may be soggy.
•  Spices can be increased or decreased according to your taste.
•  If desired, you can also add a little boiled noodles or bean sprouts.

Now your filling is ready, which you can fill into the roll sheets to make delicious chicken spring rolls.  Step 3: Cooling the Mixture A key step in the success of chicken spring rolls is  properly cooling the mixture. If the filling is hot and you roll it right away:

•  The roll sheet may be soft or soggy
• The roll is at risk of opening or bursting
• Excess moisture prevents the roll from being crunchy

The correct way to cool: 1. After removing from the stove:

•  As soon as the filling is ready, spread it out on a large plate or platter to quickly dissipate the heat.

2. Keep at room temperature:

•  Leave the filling uncovered for about 10–15 minutes to allow the steam to escape.

3. If in a hurry: * Place the filling under a fan or exhaust fan. * Or place it in the refrigerator for 5–10 minutes (but not too long so that moisture does not accumulate). Tip:

• The filling should feel completely dry and cool before rolling.
• If there is any moisture or steam in the filling, press it lightly with a kitchen towel to absorb the moisture.

A cool and fragrant filling not only makes rolling easier, but also makes the spring rolls crispy and delicious. Step 4: Preparing the Spring Roll Wrappers Once the chicken filling is ready and cool, the next important step is to  prepare the spring roll wrappers properly. If the wrappers are handled incorrectly, they can burst, stick, or cause problems with rolling.  If you are using frozen wrappers: 1. Remove the wrappers ahead of time:

•  Remove the wrappers from the freezer  1–2 hours before using them and let them come to  room temperature to soften naturally.

2. Use a damp cloth:

•  Place a damp (not wet but not dripping) cloth on top to prevent the wrappers from drying out.
•  Cover the rest of the wrappers with a damp cloth when you remove them.

3. if you use fresh wrappers

•  Fresh wrappers are usually very soft and pliable, but they also need to be protected from dry air.
•  Remove individual sheets slowly before use so they don't tear.

Prepare an egg or water brush:

•  To seal the wrappers, you will need a  beaten egg  or a water brush.
•  Beat the egg in a small bowl and use a brush or your finger to seal the edges.

Important tips:

•  Remove one wrapper at a time so the rest don't dry out.
• If a wrapper cracks slightly, it can be sealed with an egg or flour paste.
•  Don't leave the wrappers open for too long or they may become hard.

Now your wrappers are ready and the rolling step can begin! Step 5: Rolling Like a Pro Place the wrapper: Place the wrapper in a diamond shape in front of you (one corner facing down). Place the filling: Place 1 to 1.5 tablespoons of filling slightly above the bottom corner (don't overfill or the roll may burst). Roll the bottom corner: Fold the bottom corner up over the filling and roll it up, pressing the filling down. Close both edges: Now fold the left and right edges inwards to secure the filling. Complete the roll: Now continue rolling the roll upwards until you reach the last edge. Close: Brush the last edge with egg or water and close the roll so that it doesn't open. Pro tips:

• Always roll tightly but gently; if it's too loose, it may open while frying.
• Keep the filling balanced; not too much and not too little.
• Make rolls of the same shape and size so that they cook evenly when fried.

 Step 6: Frying to Crispy Perfection This step is the final finishing touch to your rolls, perfecting both their taste and presentation. Fried with the right temperature and technique, spring rolls are golden, crispy and hearty. Ingredients for frying:

•  Prepared chicken spring rolls
• Oil (vegetable, canola or sunflower)  as needed
•  Deep frying pan or deep fryer
•  Paper towels or napkins – to absorb oil

Frying method: 1. Heat the oil:

• Add enough oil to a deep frying pan to completely submerge the rolls.
•  Heat the oil over medium heat until it reaches around 170–180°C (or until you can feel a slight steam when you hold it close to your hand).

2. Add rolls in batches:

•  Add 3–4 rolls at a time so that the oil temperature does not drop and the rolls fry evenly.

3. Fry until golden:

•  Fry the rolls for 3–5 minutes, until they are golden brown and crispy on all sides.

4. Remove:

•  Drain the finished rolls on a paper towel to absorb excess oil.

 Tips:

•  If the rolls are browning too much, reduce the heat a little.
•  Do not move the rolls too much, otherwise they may open.
• If you want to fry the rolls later, fry the frozen rolls **without defrosting** them.

Alternative (if you want to use less oil):

• Air fryer: Brush the rolls lightly with oil and air fry at 180°C for 12–15 minutes.
• Oven baking:** Brush the rolls with oil and bake in a preheated oven at 200°C for 20 minutes (don't forget to turn them halfway through).

Expert Tips for Perfect Spring Rolls Every Time

1. Cool the filling completely

• Warm filling can cause the wrappers to soften and burst. The filling should always be dry and at room temperature.

 2. Don't let the wrappers dry out

• The wrappers dry out quickly and can burst. Cover the remaining wrappers with a damp cloth while making the rolls.

 3. Balance the amount of filling Too much filling can cause the rolls to break, and too little filling will make the rolls look hollow. 1 to 1.5 tablespoons per roll is enough.  4. Use egg or flour paste

• When closing the rolls, apply a beaten egg or a thin paste of flour to the edges so that the rolls don't open during cooking.

5. Fry at the right temperature If the oil is too hot, the rolls may burn, if it is too cold, they will absorb the oil. Medium heat (170–180°C) is ideal. 6. Don’t put too many rolls in at once

• Add a few rolls at a time to maintain the oil temperature and fry them evenly.

 7. Pre-cook or freeze convenience

• Pre-cook the rolls and store them in the freezer. Fry them straight away without defrosting when needed.

8. Brush lightly (if baking or air frying)

• Brush lightly with oil before baking in the air fryer or oven to give them a crispy texture.

 9. Pay attention to presentation

• Beautifully cut rolls, appropriate sauces and neat plating give your food a professional touch.

10. Practice if you find it difficult

• First try a few rolls, then you’ll get the hang of rolling and frying.

Dipping Sauces to Elevate Flavor

Pair your rolls with these delicious sauces:

• Sweet chili sauce

• Soy-garlic dip

• Spicy peanut sauce

• Hoisin sauce with lime

Storage and Reheating Tips

 1. Short-Term Storage – 1-2 days

• Store cooked rolls in an  airtight container in the refrigerator.
• Wrappers can be soft, so brushing with a light oil before reheating may be helpful.

 2. Freezing (Long-Term Storage – 1-2 months)  Freezing Uncooked Rolls:

•  Form rolls and place on a baking sheet (so they don’t stick together)
•  Freeze for 2–3 hours
•  Then put in a zip lock bag and refreeze

Freezing Cooked Rolls:

•  Cool rolls completely
• Wrap in paper towel and store in a zip lock bag
• Finish within 2 months of use

Reheating Tips 1. Oven or Air Fryer (Best Method – Crispy Result)

•  Heat rolls in oven or air fryer at 180°C for 8–10 minutes
•  Brush lightly with oil to restore crispy texture

 2. Tawa or frying pan (For Light Reheat)

•  Heat the rolls over medium heat with a little oil
• Flip and crisp both sides

3. Microwave (Not Ideal – Soft Texture)

•  Heat for 30–60 seconds only if in a hurry
•  But this may soften the rolls, reducing the crispiness

Precautions:

•  Do not refreeze rolls once thawed
• Reheating will ruin the flavor and texture
• Always check that the inside is fully heated

 

Common Mistakes to Avoid

• Using wet wrappers—always pat dry.

• Skipping the cooling step.

• Frying at low temperature—leads to greasy rolls.

• Overcrowding the frying pan.

Variations to Try

• Spicy Chicken: Add chili flakes or sriracha.

• Cheesy Chicken: Add shredded cheese with the filling.

• Herbed Rolls: Mix in cilantro or mint for freshness.

• Baked Rolls: Brush with oil and bake at 400°F (200°C) for 20 minutes.

Healthier Alternatives

Want a lighter version?

• Use rice paper wrappers and skip frying—serve fresh.

• Air fry instead of deep-frying.

• Add more vegetables like bell peppers or mushrooms.

• Use lean ground chicken or turkey.

Chicken Spring Rolls Around the World

United States: Chicken spring rolls are often served in a fusion style, with cheese, corn, or BBQ sauce. Pakistan: They are especially popular during Ramadan and iftar. The chicken is often served with capsicum, carrots, and spicy spices. India: Spicy chicken, prepared with green chillies and chaat masala, often served with green chutney or tamarind. Malaysia: Chicken rolls are often served with sate spices, which gives them a unique flavor. Indonesia: Known as "Risoles", these rolls are breaded and fried, with a creamy chicken filling inside. South Korea: Chicken spring rolls are seasoned with gochujang (Korean red chili paste), and are often served with pickles. Singapore: The rolls here are a mix of Chinese and Malay flavors, often with mildly sweet or spicy chicken. China: Often served during Chinese New Year. Thailand: Flavored with Thai basil and fish sauce  

Nutritional Information

 (FAQs)

1. Can I make spring rolls in advance?

Yes, you can assemble them a day ahead and store them covered in the fridge. Fry just before serving.

2. Can I bake instead of frying?

Absolutely! Bake at 400°F (200°C) for about 20-25 minutes, turning once.

3. What can I substitute for oyster sauce?

You can use hoisin sauce or an extra splash of soy sauce.

4. Can I freeze chicken spring rolls?

Yes. Freeze uncooked rolls on a baking sheet, then transfer to a zip lock bag.

5. What’s the best oil for frying?

Neutral oils like canola, vegetable, or peanut oil are ideal.

6. Are chicken spring rolls gluten-free?

Only if you use gluten-free wrappers and tamari instead of soy sauce.

 Conclusion

Chicken spring rolls are a crowd-pleaser that’s easier to make than you might think. With the right ingredients, simple techniques, and a few tips from the pros, you can enjoy crispy, golden spring rolls at home any time. Whether you fry, bake, or go fresh with rice paper, they’re sure to be a hit at your table.