Chicken Spring Rolls
Crispy fried spring rolls with seasoned chicken and vegetable filling. The Chinese-American restaurant classic — easier at home than you'd think. Key is well-drained filling and rolling tightly to prevent oil seepage.
Prep Time
14 min
Cook Time
14 min
Servings
2
Calories
320 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken250 g
- Wrapper½
- Carrot½ medium
- Bell Pepper½
- Onion½ medium
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Wrapper0.5
- Carrot0.5 medium
- Bell Pepper0.5
- Onion0.5 medium
Instructions
- 1
Slice 3 cups of cabbage and 1 cup of carrots into thin matchsticks. Toss with 1 teaspoon salt; drain 30 minutes in a colander. Squeeze hard at the end to remove water.
- 2
Heat 1 tablespoon oil in a wok. Add ½ lb ground chicken. Cook 5 minutes, breaking it up. Add 2 minced garlic cloves and 1 tablespoon grated ginger. Cook 30 seconds.
- 3
Add the drained cabbage and carrots, plus 1 cup sliced mushrooms and ½ cup bean sprouts. Stir-fry 3-4 minutes. Season with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, ½ teaspoon white pepper, 1 teaspoon sugar, 3 chopped scallions.
- 4
Transfer filling to a bowl and cool completely. Hot filling tears the wrappers.
- 5
Working with one spring roll wrapper at a time (keep the rest covered), spoon 2 tablespoons of cool filling onto the lower third. Fold the bottom over, fold in both sides, roll tightly. Seal with a dab of beaten egg.
- 6
Heat 3 inches of oil to 350°F. Fry 4-5 spring rolls at a time for 4 minutes, turning once, until deep golden brown. Drain on a wire rack. Serve immediately with sweet chili sauce.
Watch how to make Chicken Spring Rolls
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💡 Expert Tips
- 1.Salt and drain the cabbage. This step is non-negotiable. Wet filling = soggy spring rolls.
- 2.Cool the filling completely. Hot filling melts and tears the wrappers as you roll.
- 3.Roll tightly. Air pockets cause uneven cooking. Loose rolls burst in the oil.
- 4.Oil at exactly 350°F. Too cool = greasy; too hot = burnt outside, raw inside.
🔬 Why It Works
Chicken spring rolls succeed when the filling is moist-but-not-wet and rolled tightly in a wrapper that fries to shatter-crisp. The cabbage salt-and-drain reduces water content enough to prevent filling from flooding wrappers. Tight rolling ensures even cooking. The 350°F oil creates the steam barrier that crisps without absorbing oil.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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