These Chicken Vegetable Spring Rolls are fresh and tasty! Packed with crunchy vegetables and juicy chicken, they’re wrapped in a thin rice paper that is fun to eat.
They make a perfect snack or light meal! I love dipping them into peanut sauce—it takes them to a whole new level of yum! 🌟 Enjoy making these with friends for a fun cooking night.
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for wrapping your filling. If you can’t find spring roll wrappers, rice paper or even tortillas can work in a pinch. Just adjust the cooking time if needed.
Cooked Chicken: Shredded or chopped rotisserie chicken saves time. If you want a vegetarian option, try using tofu or tempeh instead. Both can take on the flavors of the spices easily.
Cabbage and Carrots: Green cabbage is perfect for crunch. If you’d like a different flavor, napa cabbage or coleslaw mix could also be used. Instead of carrots, you can substitute with bell pepper or zucchini for variety.
Bean Sprouts: They add a nice crunch. If they’re hard to find, consider using chopped peanuts or water chestnuts for a twist.
Herbs: While I love using fresh mint or cilantro for garnish, you could leave them out or replace them with parsley for a milder flavor.
How Do I Properly Roll My Spring Rolls?
Rolling spring rolls can be tricky, but with a bit of practice, you’ll master it! First, remember to work on a clean, flat surface to avoid any sticking. Here’s a step-by-step:
- Place the wrapper in a diamond shape. This helps with the folding and rolling process.
- Spoon your filling near the bottom corner, leaving space on the sides.
- Fold the bottom corner over the filling, then bring in the side corners towards the center. Roll tightly to the top corner.
- Seal the edge with a bit of water to keep it secure.
Just take it slow, and don’t worry if your first few end up looking a bit wonky. They’ll taste amazing!
How to Make Chicken Vegetable Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8 spring roll wrappers
- 1 cup cooked chicken breast, shredded or finely chopped
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/4 cup thinly sliced green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- Salt and pepper to taste
- Cooking oil for frying (vegetable or canola oil)
- Fresh mint or cilantro leaves for garnish
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chili sauce (optional, adjust to taste)
- 1 clove garlic, minced
- 1 teaspoon finely chopped fresh cilantro or mint (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 10 minutes to cook. You’ll spend a bit of time mixing up your filling, rolling the spring rolls, and then frying them to crispy perfection. It’s a quick and tasty treat!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, cabbage, carrots, bean sprouts, green onions, minced garlic, soy sauce, sesame oil, grated ginger, salt, and pepper. Give everything a good mix until all the ingredients are evenly combined—this will be your flavorful filling!
2. Roll the Spring Rolls:
Now, grab a spring roll wrapper and place it on a clean flat surface so that one corner is pointing towards you (it should look like a diamond). Spoon about 2-3 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, then fold in the two side corners toward the center. Now, roll it up tightly toward the top corner. To seal it, just dab a little water on the edge. Repeat this process for the rest of your wrappers and filling!
3. Fry the Spring Rolls:
Heat enough cooking oil in a deep frying pan or wok over medium-high heat until it’s hot. Carefully slide in the spring rolls, frying until they’re golden brown and crispy—about 3-5 minutes on each side. Make sure not to overcrowd the pan; you want them to fry evenly!
4. Drain and Prepare the Dipping Sauce:
Once the spring rolls are crispy, take them out and let them drain on paper towels to remove any excess oil. For the dipping sauce, mix together the hoisin sauce, soy sauce, rice vinegar, chili sauce, minced garlic, and any fresh herbs you choose in a small bowl until well combined.
5. Serve and Enjoy!
Serve your lovely crispy chicken vegetable spring rolls hot, garnished with fresh mint or cilantro leaves, along with your homemade dipping sauce. Get ready to enjoy a delicious treat!
Can I Use Other Proteins in This Recipe?
Absolutely! You can substitute the cooked chicken with cooked shrimp, tofu, or even ground turkey. Just make sure to adjust the cooking times accordingly, especially if you’re using shrimp or tofu for the first time.
How Should I Store Leftover Spring Rolls?
If you have leftover spring rolls, store them in an airtight container in the fridge for up to 3 days. To reheat, you can bake them in the oven at 350°F (175°C) for about 10-15 minutes for a crispy texture again!
Can I Make These Spring Rolls Ahead of Time?
Yes! You can prepare the filling and roll up the spring rolls in advance. Just keep them covered with a damp cloth in the refrigerator for a few hours before frying. This keeps the wrappers from drying out.
What is the Best Oil for Frying?
Vegetable oil or canola oil works best for frying spring rolls. They have a high smoke point which helps achieve that perfect crispy texture. Avoid using oils with strong flavors, like olive oil, as they might change the taste of your rolls.
