A crisp, golden spring roll stuffed with savory shredded chicken and crunchy veg is exactly the kind of comfort food that works for weeknight dinners, party platters, and lunchbox upgrades. These chicken spring rolls use simple pantry staples and rice paper wrappers for a lighter, crispier shell than wheat-based pastry — and if you prefer super extra-crispy skins, our guide to crispy rice paper spring rolls shows techniques that pair well with this filling.
Why you’ll love this dish
These chicken spring rolls are a smart weeknight win: quick to assemble, flexible in ingredients, and crowd-pleasing. They balance tender shredded chicken with bright, crunchy cabbage and carrots, finished with sesame and soy for an umami lift. Make them for casual dinners, game-day plates, or as an impressive appetizer when guests arrive.
“Deliciously crisp on the outside and juicy on the inside — the perfect handheld snack for parties.” — home cook review
Reasons to try it:
- Fast prep if you have leftover cooked chicken.
- Budget-friendly: mostly vegetables + a small amount of protein.
- Kid-friendly textures with optional dipping sauces for variety.
Step-by-step overview
Before you begin: this recipe is mostly assembly plus a quick fry. Plan roughly 10 minutes to mix the filling, 20–30 minutes to roll 12 pieces, and 10–15 minutes to fry in batches. Work in stages: make the filling, soften wrappers, roll, then fry. Keeping an organized station speeds everything up and prevents soggy wrappers.
What you’ll need
- 1 cup cooked chicken breast, shredded (rotisserie or poached work well)
- 1 cup shredded cabbage (napa or green)
- 1 cup carrots, julienned or grated
- 1/2 cup bean sprouts
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 12 rice paper wrappers
- Vegetable oil for frying, as needed (enough to shallow- or deep-fry)
- Salt and pepper, to taste
Ingredient notes and swaps:
- Chicken: rotisserie chicken speeds this up; leftover roast or poached chicken shredded fine is ideal. For a vegetarian option, swap shredded chicken for firm tofu, tempeh, or extra mushrooms.
- Rice paper wrappers: available in Asian markets and many supermarkets; soak briefly to avoid gummy texture.
- Soy sauce: use low-sodium if watching salt. Add a splash of fish sauce (optional) for deeper savory notes.
Step-by-step instructions
- In a large bowl, combine shredded chicken, cabbage, carrots, bean sprouts, and green onions.
- Add soy sauce, sesame oil, grated ginger, and minced garlic. Season lightly with salt and pepper and toss until evenly mixed. Taste and adjust seasoning.
- Prepare a shallow dish with warm water. One at a time, fully submerge a rice paper wrapper for about 10–15 seconds until it softens but still has structure. Lay it flat on a clean surface.
- Place about 2 tablespoons of the filling in the center of the softened wrapper. Fold the side edges over the filling, then roll tightly from the bottom upward to seal. Wipe your hands between rolls if filling is sticky. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep skillet or fryer over medium-high heat until it reaches about 350–375°F (or a small piece of wrapper sizzles and browns in ~10 seconds). Fry rolls in batches without crowding for 3–4 minutes, turning as needed, until evenly golden and crisp.
- Remove spring rolls with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce, soy sauce, or your favorite dip.
Practical timing: keep filled but un-fried rolls on a parchment-lined tray while frying. If a roll sits too long it can get soft — fry within 20–30 minutes of rolling for best crispness.
Best ways to enjoy it
Serve these rolls immediately for maximum crunch. Plating ideas:
- Arrange on a long platter with dipping bowls of sweet chili, hoisin, and soy-vinegar dipping sauce.
- Garnish with sesame seeds and thinly sliced green onions for color and texture.
- Make a noodle or rice bowl and slice the rolls on the bias to use as a crunchy topping.
For a lighter party spread, set them beside fresh herb leaves (mint, cilantro) and shredded lettuce so guests can make little lettuce-wrapped bites.
Storage and reheating tips
- Refrigerator: store cooled, unfried rolls or leftover fried rolls in an airtight container for up to 3–4 days. Place paper towels between layers to absorb moisture.
- Freezing: freeze raw, tightly wrapped rolls on a tray until firm, then transfer to a freezer bag for up to 1 month. Fry from frozen; add a couple of minutes to frying time. Fried rolls can be frozen but will lose some crispness on thaw.
- Reheating: re-crisp fried rolls in a 375°F oven for 8–12 minutes or in an air fryer for 4–6 minutes. Avoid microwaving if you want to preserve crispness — it makes wrappers chewy.
Food safety note: since the recipe uses cooked chicken, always ensure chicken was cooked to 165°F originally and keep ingredients refrigerated until assembly to limit bacterial growth.
Pro chef tips
- Keep filling dry: squeeze excess moisture from grated carrots or sprouts if wet. A wetter filling leads to soggy rolls.
- Don’t over-soak rice paper: 10–15 seconds in warm water is usually enough; it will continue to soften as you roll. Over-soaking tears the wrapper.
- Fry temperature matters: maintain oil at 350–375°F. Too cool = greasy; too hot = browned outside, raw inside. Use a thermometer for consistency.
- Make ahead strategy: roll now and fry just before serving for the crispiest results. If short on time, you can lightly pan-fry and finish in the oven. For an air-fryer approach, try a similar technique used in recipes like air-fryer bang bang chicken to get crisp results without deep frying.
Creative twists
- Korean-inspired: add kimchi and a touch of gochujang to the filling for spice and tang.
- Thai-style: use shredded mango, basil, and a squeeze of lime with the chicken, and serve with sweet chili-lime dipping sauce.
- Gluten-free: use tamari instead of soy sauce if needed. Rice paper wrappers are naturally gluten-free, but always check labels.
- Baked version: brush rolls with oil and bake at 400°F for 12–15 minutes, turning once, until golden — lower fat but slightly less crisp.
Common questions
Q: Can I use uncooked chicken in the filling?
A: It’s safest to use fully cooked shredded chicken. If you must use raw, cook it first (poaching, baking, or pan-searing) to an internal temperature of 165°F before shredding and combining with the raw vegetables.
Q: My rice paper tears when I try to roll. What went wrong?
A: Usually it was over-soaked or too fragile. Soak just until pliable (10–15 seconds), keep your workspace dry, and avoid filling the wrapper too heavily. Work gently and roll tightly but not forcefully.
Q: Can I make these ahead for a party?
A: Yes — roll them ahead and refrigerate for up to a day, then fry just before serving. Alternatively, freeze rolled (unfried) spring rolls and fry straight from frozen on the day of the event.
Q: How can I make them less oily?
A: Maintain oil temperature and fry in small batches. Alternatively, use an air fryer (shorter times at high heat) or bake with a light oil spray for a lower-fat option.
Q: Are these suitable for kids?
A: Yes — mild flavors and a crunchy texture are usually child-friendly. Keep dipping sauces mild and cut rolls into smaller pieces for little hands.
If you want additional techniques for getting the crispiest rice-paper shells or adapting the method to an air fryer, the linked guides above offer step-by-step photos and troubleshooting to help you perfect the final crunch.
Crispy Chicken Spring Rolls
Ingredients
Filling
- 1 cup cooked chicken breast, shredded Rotisserie or poached chicken work well.
- 1 cup shredded cabbage Napa or green.
- 1 cup carrots, julienned or grated
- 1/2 cup bean sprouts
- 2 pieces green onions, finely chopped
- 1 tablespoon soy sauce Use low-sodium if watching salt.
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
For the Spring Rolls
- 12 pieces rice paper wrappers Soak briefly to avoid gummy texture.
- as needed vegetable oil for frying Enough to shallow- or deep-fry.
- to taste salt and pepper
Instructions
Preparation
- In a large bowl, combine shredded chicken, cabbage, carrots, bean sprouts, and green onions.
- Add soy sauce, sesame oil, grated ginger, and minced garlic. Season lightly with salt and pepper and toss until evenly mixed. Taste and adjust seasoning.
Rolling the Spring Rolls
- Prepare a shallow dish with warm water. One at a time, fully submerge a rice paper wrapper for about 10-15 seconds until it softens but still has structure. Lay it flat on a clean surface.
- Place about 2 tablespoons of the filling in the center of the softened wrapper. Fold the side edges over the filling, then roll tightly from the bottom upward to seal. Wipe your hands between rolls if filling is sticky. Repeat with remaining wrappers and filling.
Cooking
- Heat vegetable oil in a deep skillet or fryer over medium-high heat until it reaches about 350-375°F (or a small piece of wrapper sizzles and browns in ~10 seconds).
- Fry rolls in batches without crowding for 3-4 minutes, turning as needed, until evenly golden and crisp.
- Remove spring rolls with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce, soy sauce, or your favorite dip.