Crispy Chicken Spring Rolls
A deliciously crisp handheld snack, these chicken spring rolls are loaded with savory shredded chicken and crunchy vegetables, perfect for weeknight dinners or gatherings.
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.
Notes
Refrigerator: store cooled, unfried rolls or leftover fried rolls in an airtight container for up to 3-4 days. 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.