These Chicken Vegetable Spring Rolls are crunchy and full of flavor! Packed with tender chicken and fresh veggies, they make the perfect snack or appetizer.
Rolling these up can be a little messy, but that just means more fun! I love dipping them in a tasty sauce; it really amps up the yum factor! 🍽️
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken breast is the star of these spring rolls. You can also use rotisserie chicken for convenience or even tofu for a tasty vegetarian option.
Cabbage: Shredded cabbage adds crunch. You can mix green and purple for color, or substitute with lettuce if that’s what you have on hand.
Carrots: Shredded carrots bring sweetness and color. If you’re out of carrots, zucchini or bell peppers can be great alternatives. Just make sure to shred them fine!
Bean Sprouts: These add a nice crunch; however, you can leave them out or substitute with snow peas for a different texture if they’re not available.
Dipping Sauce: Soy sauce and rice vinegar are key players in the dipping sauce. If you’re looking for gluten-free options, use tamari instead of soy sauce.
How Do I Make Sure My Spring Rolls Are Crispy?
To achieve crispy spring rolls, follow these frying tips: First, make sure your oil is hot enough before frying. Test it by dropping a small piece of wrapper into the oil; it should sizzle immediately.
- Fry in small batches to prevent overcrowding the pan, which can lower the oil temperature.
- Drain on paper towels right after frying to remove excess oil, helping them stay crispy.
Also, don’t skip the water seal when rolling! It keeps everything tightly wrapped during frying.
How to Make Chicken Vegetable Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cabbage (green or purple)
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/4 cup chopped fresh cilantro
- 2 green onions, finely sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 12 spring roll wrappers
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp chili garlic sauce or chili paste
- 1 tsp sugar
- 1 tsp sesame seeds (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. With just a bit of chopping and assembling, you’ll have delicious, crispy spring rolls ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, take your shredded chicken and add the cabbage, shredded carrots, bean sprouts, chopped cilantro, and sliced green onions. Give everything a good mix so that the ingredients are evenly combined.
2. Add Flavor:
Now, add in the soy sauce, sesame oil, grated ginger, and minced garlic. Toss all the ingredients together until they are well mixed and the flavors are blended throughout.
3. Roll the Spring Rolls:
Take a spring roll wrapper and lay it flat on a clean surface with one corner pointing toward you. Scoop about 2-3 tablespoons of the filling and place it near the corner closest to you. Fold that corner over the filling, tuck in the two side corners, then roll tightly toward the opposite corner. Use a little water to seal the edge of the wrapper.
4. Fry the Spring Rolls:
In a deep frying pan or pot, heat vegetable oil over medium-high heat. Once the oil is hot, carefully fry the spring rolls in batches, cooking them for about 3-4 minutes per side until they are golden brown and crispy.
5. Drain and Prepare the Dipping Sauce:
Once fried, remove the spring rolls from the oil and place them on paper towels to drain off any excess oil. For the dipping sauce, just whisk together soy sauce, rice vinegar, chili garlic sauce, sugar, and sesame seeds in a small bowl until combined.
6. Serve and Enjoy!
Your hot spring rolls are ready to serve! Place them on a plate with the dipping sauce on the side. Enjoy the crispy goodness!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover cooked chicken works perfectly for these spring rolls. Just ensure it’s shredded and combined well with the other filling ingredients.
What If I Can’t Find Spring Roll Wrappers?
No worries! You can use rice paper wraps or even tortillas as a substitute. Just keep in mind that the texture and flavor will change slightly, but they’ll still be delicious!
Can I Make These Spring Rolls Ahead of Time?
Yes, you can prepare the filling and roll the spring rolls a few hours in advance. Just store them in the fridge covered with a damp paper towel to keep them from drying out before frying.
How Should I Store Leftover Spring Rolls?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, use an air fryer or oven for the best crispy texture instead of a microwave.